AL-ÁNDALUS MENU

The ‘Al-Ándalus’ menu invites you to embark on a journey through the history of Andalusia, featuring traditional recipes reimagined with a contemporary twist.

Michelin-starred chef Nicolas Isnard and the team led by Leandro Caballero, the hotel’s executive chef, have joined forces at Cortijo Santa María 1962 to create a menu that blends tradition and modernity, in which spices, aromas and contrasts are reinterpreted with a sophisticated approach.

Available as a 3-, 5- or 7-course menu.

• Sourdough bread ritual with sheep’s milk butter, Cádiz salt and local extra virgin olive oil
• Andalusian Almadraba tuna flower with almond & garlic cold emulsion and Sherry vinegar
• Confit duck ravioli with Payoyo cheese emulsion
• Josper-roasted catch of the day with Chermoula, piquillo pepper and orange sauce
• Duck magret with Ronda wine reduction and Arabic spices
• Andalusian artisan cheese route
• Seasonal fruits lightly infused with strawberry sorbet
• Chocolate and orange in different textures
• Fig mignardises with Pedro Ximénez and chocolate

Wine pairing: €45 per person.