Azahar’s Homemade Desserts
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Rice pudding€7With vanilla fresh milk, citrus gummies and lemon air
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Cantaloupe Melon and Manzanilla:€6Osmotized fruits, melon soup and “Manzanilla Papirusa” granita
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Payoyo cheesecake€8Accompanied by cotton candy ice cream
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Caramelized brioche “torrija”€8Served with salted butter ice cream
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Chocolate 31 reviews , bread, and olive oil:€770% chocolate coulant, toasted bread ice cream, and EVOO from Ronda
From the sea
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Oven‑baked salmon€24With smoked cauliflower cream, cauliflower couscous and spring herbs
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Snapper in traditional yellow€28With saffron velouté, asparagus, confit potatoes and crispy parsley
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Fried marinated corvina€22Accompanied by sautéed mushrooms and sherry glaze
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Catch of the day:€30Grilled turbot with bimi and kale salad
Menus of restaurants nearby
Essential bites
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Homemade croquettes€5With Iberian ham (2 u.)
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Azahar Gilda skewer€4With “chicharrón” from Cádiz (1 u.)
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Liquid crisp€5“Cordoban salmorejo” with Almadraba bluefin tuna (2 u.)
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Steak tartare€7Of aged beef on shiso leaf, cured egg yolk and caper popcorn (1 u.)
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Creamy croquettes€5With “salchichón” from Málaga, tartare sauce and lime (2 u.)
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Santoña anchovy€4With smoked butter and tomato powder (1 u.)
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Brioche duo:€12Bluefin tuna tartare with caviar | Beef tartare with truffle
Side dishes
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Truffled potato purée€5
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Homemade French fries€6
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Confit “Piquillo” peppers€5
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Dressed lettuce hearts€5
Larder and garden
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Tomatoes in textures€16With liquid salad essence, fresh spring onion and a granita of their juice
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Grilled lettuce hearts€16With Payoyo hollandaise sauce
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Selection of cheeses€18From Sierra de Cádiz and Málaga
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Iberian ham (50g.)€20Served with toasted artisan bread, tomato and EVOO from Ronda
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Avocado from La Axarquía€15Josper‑roasted with corn cream, parsley pesto and cheese snow
Meat and fire
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Iberian pork€28With pumpkin parmentier and green pepper emulsion
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Aged beef tenderloin€33Grilled with spiced potato purée
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Aged beef loin€38Served on salt stone from Himalaya
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Traditional oxtail€28Served with potato cubes
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Coquelet chicken€25Dual‑phase cooking, with sage and baby potatoes
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Angus striploin€45
Soulful dishes
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Faux risotto€20With grilled duck magret, foie gras and notes of black cherry
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Sea bass \"Tiradito\€19With green \"gazpacho\", edamame y Ras el Hanout
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Málaga kid goat cannelloni€20With payoyo cheese béchamel, demi‑glace jus and truffle
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Almadraba bluefin tuna tartare \"Petaca Chico\€22With strawberry “salmorejo” and Cointreau‑infused osmotized melon
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Prawn ravioli€17With leeks, seasonal mushrooms, “puchero gazpachuelo”, vermouth caviar and mint
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Charred red mullet€22Over coconut “ajoblanco”, figs and celery–apple gel
