New menu at the Jardín del Califa
- New Chef's Suggestions throughout the season
Autumn invades the kitchen of the Jardín del Califa to tone its new menu with the tastiest seasonal local products.
One of the delicacies of autumn is the taste of chestnuts, which we use in one of the new dishes of the menu - Tagine of Chestnuts and Raisins. "We did the test and the truth is that it has turned out perfect," confesses Khadija Essaadi, manager and chief executive of the Jardín del califa. "We’ve produced our dishes using local ingredients that we also have in Morocco to get a delicious Arab-Andalucian dish."
Chef's Suggestions from October to May
From October to May the Jardín del Califa also the Chef's Specialties that we change every two weeks. Outside the normal menu you will have the opportunity to try some classics like the 'Roast Chicken with Clementines and Arak' or the 'M'Hencha - Spiral puff pastry filled with white fish, squid and prawns in their sauce’ or something a little different like ‘Barbecued Quail with honey, grapes and za'atar’. If you are a vegetarian we have special dishes such as 'Cous cous of fennel sauteed with tomato and sumac', a 'Mango salad and grilled beet with feta cheese' or a 'Cauliflower Shawarma with pomegranate, pine nuts and rose petals' among others dishes.
‘M’Hencha - Hojaldre en espiral relleno de pescado blanco, chipirones y gambas en su salsa
The best of the Middle East and our land in dishes such as lamb tagine with quince and raisins. Quince is another of the delicacies that we can savour at this time of year. The apple of Cydonia, as the Greeks in ancient times called this aromatic fruit with soft yellow skin, was considered by the Greeks as a symbol of love and fertility, being customary among them to give it to the newlyweds to taste before entering in bed, to consummate their carnal love. The Romans continued the tradition of the Greeks and represented the goddess Venus with a quince in her right hand.
Chef's suggestions - 15th. to 28th. October
Ensalada fattoush - 7,30 €
Guiso de alubias con almejas - 8,50 €
Kefta de corvina con salsa tahini verde - 16,50 €
Tagine de cordero con membrillo y pasas - 16 €
Hazelnut milk pudding with cruchy chocolate topping - 6,50 €
Hazelnut 'Mouhalabie' - now on at the Califa