Menu

Mediterranean cuisine delicately prepared in an oak charcoal oven, enhancing the flavours and memories of yesteryear, with the best meat products on the national market, the freshest vegetables and a selection of both salted meats and nationally recognised acorn-fed Iberian cured meats, prepared by one of the founders of El Retiro Taberna and currently Head Chef, Mr. Domingo Navarro Cocera.

Starters…

  • Acorn-fed Iberian Ham
  • Sendra 5V Salchichón
  • Matured cheese from “La Mancha”
  • Extra-mature Cheese in Rosemary oil
  • Spiced Pork Loin, preserved in a clay pot
  • Mussels in Pickled Sauce Real Conservera Española
  • “San Filippo” anchovies from Santoña (Cantabria)
  • Home-made croquettes 
  • Russian salad
  • Pheasant or partridge pate
  • Meatballs in almond sauce
  • Grilled octopus

From the vegetable garden…

  • Raf tomatoes with fresh spring onions
  • Raf tomatoes with basil and goat’s cheese
  • Raf tomatoes with marinated tuna belly
  • Lettuce hearts with (choose from…)
    • Cantabrian Sea anchovies
    • Marinated tuna belly
  • “El Retiro” salad
    • (Mixed lettuce, tomato, fresh goat’s cheese, tuna belly, diced serrano ham, sesame, peanuts, walnuts, pine nuts, pumpkin seeds and sunflower seeds). 
  • Spanish “Salmorejo” (chilled tomato soup with olive oil and bread)
  • Padrón peppers
  • Grilled vegetables with foie gras or parmesan
  • Roasted green asparagus, with Iberian ham or Parmesan cheese
  • Natural artichokes from “La Vega”, Granada, with Iberian ham
  • Sautéed baby broad beans with Acorn-feed Iberian ham

From the farmyard…

  • Free Range Eggs with Potatoes and Pure Acorn-fed Iberian Cured Ham 
  • Free Range Eggs with Potatoes and Pumpkin in Garlic Sauce
  • Fried Free Range Eggs, with fries and roasted fresh duck liver
  • Fried Free Range Eggs with roasted asparagus and acorn-fed Iberian Ham
  • Scrambled eggs with green asparagus and acorn-feed Iberian Ham

From the grazing land…

  • A juicy cut of Iberian pork
  • Roasted meat from the inner shoulder of the front legs of the pig
  • Roasted meat from the upper part of the front legs of the Iberian pig
  • Roasted pork sirlon
  • Rack of pork with Chimichurry

From the national Green pastures

Charra Nacional
Simmental Alemania
Jersey Dinamarca

PREMIUM MATURED SIRLOIN LOIN

  • 250 Gr / 400 Gr / 800 Gr / 1000Gr
    Premium Rosada Veal
    (National Charra)
  • Supreme 320 Gr
    Two Medallions of Medium Round Loin
    (Simmental Beef Raised in Galicia)
  • T – BONE 800 Gr
    Veal Rosada Premium
    (National Charra)
  • Old Beef Hamburger 220 Gr
    (National Charra)
  • T – BONE of Old Simmental Beef 1000 Gr
    (Bavaria)
  • T- BONE of Old Beef Viking Jersey 900 Gr (Denmark)

MATURED OLD BEEF LOIN

  • Large Old Simmental Beef Chop 900 Gr / 1200 Gr (Baviera) 

LAMB

  • Lamb Chops

From the national Green pastures

Charra Nacional
Simmental Alemania
Jersey Dinamarca

PREMIUM MATURED SIRLOIN LOIN

  • 250 Gr / 400 Gr / 800 Gr / 1000Gr
    Premium Rosada Veal
    (National Charra)
  • Supreme 320 Gr
    Two Medallions of Medium Round Loin
    (Simmental Beef Raised in Galicia)
  • T – BONE 800 Gr
    Veal Rosada Premium
    (National Charra)
  • Old Beef Hamburger 220 Gr
    (National Charra)
  • T – BONE of Old Simmental Beef 1000 Gr
    (Bavaria)
  • T- BONE of Old Beef Viking Jersey 900 Gr (Denmark)

MATURED OLD BEEF LOIN

  • Large Old Simmental Beef Chop 900 Gr / 1200 Gr (Baviera) 

LAMB

  • Lamb Chops