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Av. de Louison Bobet, 9, 29650 Mijas, Málaga, Spain

La Zambra Palmito Logoteca Logotipo Negro

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If you have allergens or dietary restrictions, please let our staff know.

starters

traditional spanish ensaladilla potato salad with confit piquillo peppers and quail egg stuffed with gribiche sauce

100% acorn-fed iberian ham croquettes with pork emulsion

tuna belly carpaccio with roasted chicken demi-glace

100% acorn-fed iberian ham from dehesa de los Monteros grated tomato and crackers

our recipe of prawns in pil-pil sauce

andalusian-style fried squid with black aioli and roasted lime

red tuna tartare with kimchi and yolk trout roe yuzu emulsion and spring onions

octopus with citrus oil andalusian chimichurri and sundried tomato

four queen vegetable stew from navarra with confit egg yolk and marinated Iberian pork cheek slices

cherry tomato salad with pomegranate feta cheese arugula strawberries and parmesan cheese

saltbaked beetroot salad with tender leaves fennel and sour cream

traditional andalusian salmorejo ìchilled soupî with crispy bread tapenade and edible flowers

grilled avocado stuffed with coffee cured sea bass

main course

velvety creamy rice with vegetables

creamy scarlet shrimp rice with king prawns

valencian style griddle cooked black squid ink rice with tender broad beans

valencian style griddle cooked dry rice with confit duck

valencian style griddle cooked dry rice with carpaccio shrimp

braised cheek ravioli with its jus and goat cheese

confit cod brandade grilled baby lettuce hearts and fried garlic

confit red tuna cheek cooked with onion broth

sea bass with hollandaise sauce carrot cream and fried kale

whole squid with baby broad bean cream and black aioli

hand cut steak tartare with pickled radish

roasted beef sirloin steak accompanied by sautéed potatoes

stewed beef cheek in encina de ingles red wine jus with sweet potato purÈe

breaded chicken milanese with egg and truffle served with creamy potato purÈe

grilled guinea fowl with baby vegetables

iberian pork loin with chimichurri mushrooms and potato parmentier