Mediterranean cuisine delicately worked in oven using holm oak charcoal, enhancing the flavors and memories of yesteryear, with the best meat products of the national market, the freshest vegetables and a selection of both salting and acorn-fed Iberian nationally recognized, prepared by one of the founders of El Retiro Taberna and currently Chef de Cuisine, Mr. Domingo Navarro Cocera.

Starters…

  • Acorn-fed Iberian Ham
  • Acorn-fed Cured Iberian Pork Loin
  • Selection of Acorn-fed Iberian Pork cured meats
  • Matured cheese from “La Mancha”
  • Extra-mature Cheese in Rosemary oil
  • Spiced Pork Loin, preserved in a clay pot
  • Home-made croquettes
  • Pheasant or partridge pate
  • Foie Gras stuffed with figs
  • Meatballs in almond sauce
  • “San Filippo” anchovies from Santoña (Cantabria)

“… Eat and drink, life is short …”“

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
    • Mackerel in olive oil
    • Marinated tuna belly
    • Somked salmon
  • “El Retiro” salad
    • Lettuce-tomato-marinated tuna belly-cheese-cured ham-almonds
  • 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 (in season)
  • Sautéed broad beans with Acorn-feed Iberian ham

“With life and vegetables, life lasts…“

From the farmyard…

  • Fried eggs, with fries and acorn-fed Iberian ham
  • Fried eggs, with fries and roasted fresh duck liver
  • Fried eggs with fries and roasted asparagus and acorn-fed Iberian Ham
  • Scrambled eggs with green asparagus and acorn-feed Iberian Ham

“A couple of eggs a week make a healthy life…“

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

“With bread, wine and pork, the wrong path is well spent …“

From the national Green pastures

  • Steak (aged for a long period; 350 gr)
  • Roasted Premium veal sirloin (300 gr)
  • “Supreme Gallega” ( sirloin steak of old cow, long curing period, from Galicia)
  • T-bone steak , long curing period (900gr.)
  • Large veal chop from Galicia, 1200 gr.
  • El Retiro American burger (American Angus gourmet hamburger)

“Eat good meat and drink old wine and your skin will shine …”

From the sea…

  • Roasted octopus
  • “Pil-pil” Cod confit (cooked in olive oil and garlic at a low temperature)
  • Cod with home-made tomato sauce

“Fleeing from the pan, he gave the fish in the coals …”

For pre-order

  • Small chops of lamb (according to market price)
  • Front leg of lamb (according to market prices)
  • Tomahawk of Irish Angus (according to market prices)
  • Sirloin steak tartar (according to market prices)