Patanegra 57 offers a Menu inspired by Mediterranean Haute Cuisine . Dishes are served with an exquisite presentation.

First Plate

● Iberian Ham.

● Assorted cheeses.

● Caviar Polanco (20 gr.)

French oyster (1 item)

● Foie with Apple, Caramelised Onion, Passion Fruit and Frigiliana Honey.

● Seasonal Salad, King Prawns and Crispy Mango.

● Cherry Salmorejo with Goat Cheese Ice Cream.

● Fresh Shrimp Carpaccio with Basil Pesto and Mayonnaise.

● Fresh Salmon Smoked at the Table, Fresh Herb Cream.

● Red Tuna Tartar from Almadraba, Dried Tomato, Truffled Oil and Basil.

● Gratinated Goat Cheese, Seasonal Salad and Crisped Iberia Ham.

● Oxtail Ravioli with Dried Fruits and Port Wine Reduction.

● Crispy Mullet.

● Scallops on White Wine Sauce, Caviar Essence and Salmon Roe.

● Slow - Cooked Octopus on Creamed Potato.

● Sea Urchin, Cheese Cream au Gratin

● Creamy Rice with Marine Plancton, Scallops and Carabinero Prawns.


● Char - Grilled Entrecôte of Young Beef

● Rib - Steak of Young Beef. (Boned).

● Rib - Steak of Mature Beef (40 days) , (Boned)

● Grilled Galician Blonde Beef Steak, (Boned).

● Char - Grilled Fillet of Steak.

● Fillet Mignon Steak with a Port and Mushroom sauce.

● Suckling Pig in its own Gravy with Pineapple.

● Iberian acorn-fed pork steak, Royal Quinoa and Creamed Sweet potato.

● Glazed Oxtail in Port Wine Sauce.

● Magret of Duck with Cumberland Sauce,

● Sphere of Young Malaga Goat, Apple and Cane Honey.

● Steak Tartare.


● King Prawns in Curry Sauce with Sauteed Rice.

● Oven - Baked Sea Bass Fillet with Fresh Garlic Shoots and Prawns.

● Char - Grilled Turbot with Mussel Cream and Carpet - Shell Clams.

● Tuna Belly with Soy and Yuzu Mayo.

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