La Carta · Torremolinos

Homemade Bolognese sauce with beef, prepared with tomato, carrot, celery and onion

Homemade tomato sauce with Guanciale (Italian cured pork cheek) and Pecorino Toscano DOP

Homemade pesto sauce with fresh basil, olive oil, pine nuts, 24-month aged Parmigiano Reggiano DOP and Pecorino Toscano DOP

Pear-filled pasta parcels with cream, Gorgonzola, sautéed walnuts and Pecorino Toscano DOP Dil Mare

Squid ink pasta with clams, prawns, squid, mussels, fresh tomato, a touch of sun-dried tomato, garlic and Gaeta olives

Prawns sautéed in Pil Pil sauce with garlic, cherry tomatoes in their sauce, extra virgin olive oil, chili flakes and paprika

Thick spaghetti with fresh clams, cooked with extra virgin olive oil, garlic, red and yellow cherry tomatoes, chili, white wine and parsley

Pasta filled with prawns and scallops, served with a homemade seafood stock reduction, sautéed prawns, garlic and parsley

Original recipe with Guanciale (Italian cured pork cheek), egg yolk, Pecorino Toscano DOP and a pinch of black pepper

The Chef’s recipe with short pasta (Paccheri), Guanciale (Italian cured pork cheek), egg yolk, Pecorino Toscano DOP, pistachio pesto, crispy pistachios and a pinch of black pepper

The Chef’s recipe with spaghetti, Guanciale (Italian cured pork cheek), egg yolk, truffle cream, black truffle carpaccio, Pecorino Toscano DOP and a pinch of black pepper Pasta speciale della Casa

Short pasta, freshly prepared, with beef tenderloin, boletus (porcini mushrooms) and white truffle sauce

Filled with smoked Burrata, served with the chef’s special foie gras sauce and mixed mushrooms

Lamb-filled pasta with butter and thyme sauce, finished with Pecorino Toscano DOP

With the chef’s 24-month aged Parmigiano Reggiano DOP cream, crispy Prosciutto di Parma and crunchy pistachios

Special short pasta with freshly sautéed salmon, red onion, capers and cherry tomatoes in their sauce, flambéed with vodka and finished with a touch of fresh cream

Our homemade Bolognese sauce with béchamel, oven-baked and gratinated with 24-month aged Parmigiano Reggiano DOP (with a pinch of nutmeg)

The Chef’s recipe with cream sauce, Gorgonzola, Pecorino Toscano DOP and mozzarella, oven-baked and gratinated with 24-month aged Parmigiano Reggiano DOP

The Chef’s recipe with fresh cream and pancetta, prepared to order, oven-baked and gratinated with 24-month aged Parmigiano Reggiano DOP

Original recipe with our homemade Bolognese sauce and béchamel, oven-baked and gratinated with 24-month aged Parmigiano Reggiano DOP (with a pinch of nutmeg)

Selection of seasonal vegetables, tomato and béchamel, oven-baked and gratinated with 24-month aged Parmigiano Reggiano DOP (with a pinch of nutmeg)

Homemade oxtail stew with goat’s cheese log, caramelised onion, pine nuts and a reduction of its own sauce (not gratinated)

Fresh spinach, tomato sauce, ricotta, smoked Scamorza and béchamel, gratinated with 24-month aged Parmigiano Reggiano DOP (with a pinch of nutmeg)

Homemade ossobuco stew with fresh vegetables (celery, carrots, onion and leeks), tomato sauce and red wine, gratinated with 24-month aged Parmigiano Reggiano DOP