LA FRAGUA RESTAURANT
The freshest Mediterranean flavours and the local highest-quality ingredients turned into traditional food.
La Fragua Restaurant is a food experience not to be missed. Our menu is best described as traditional cuisine from La Alpujarra, which, mixed with local Mediterranean ingredients offers an incredible feeling that will make you come back again. That is how we work.
We also offer hand-cut local natural air-cured ham mixing it with the best local wine from La Contraviesa.
Eating at the restaurant is a wonderfully elegant experience where guests can enjoy the panoramic views of the mountain landscape, the valley, and the river coming down from the highest peaks in the Iberian Peninsula.
Check our menu out!
A selection of cold meats and sausages: Ham, sausages, black-pudding, cheese
Local natural air-cured ham.
Cured local cheese in olive oil
A selection of regional cheese
A selection of grilled sausages: chorizo, longaniza, black pudding
Scrambled sautéed eggs with wild asparagus and local air-ham
Melon with air-cured ham
An excellent and refreshing salad of chopped orange, garnished with salted cod and salad vegetables
Marinated smoked salmon with dill and pate
SWEET PEPPERS SALAD. Lettuce, tomatoes, eggs, homemade grilled peppers, and olives
FRAGUA’S SALAD. Kind sprout of watercress, lamb’s lettuce, tomatoes, roast peppers, fruit, farmer’s cheese, small ham-cube, and walnuts.
TREVÉLEZ SALAD. Lettuce, tomatoes, chives, carrot, cheese, air cured ham, boiled eggs, and a vinaigrette of garlic and saffron.
NAZARI SALAD (Cold salad made of baked aubergine, courgette, onion, tomato, pepper, and dressed with species and served with anchovies)
SALADE DE VILLAGE AVEC DU YAOURT, AIL ET CONCOMBRE (Laitue, tomate, poivron, oignon, carotte, concombre, oeuf …
VEGETABLE SOUP (Garlic, onion, pepper, carrot, leek, celery, tomato, cauliflower,…)
GARLIC SOUP. With local air cured ham, garlic, and scalded eggs
OINION SOUP (Dark soup with onion, cheese and fried bread)
PICADILLO SOUP (White soup, noodles, egg, chicken and air cured ham
ALPUJARRAN SOUP (Tomato, onion, pepper, egg,air cured ham, almonds, bread…)
PUMPKIN SOUP (Pumpkin, garlic, onion, carrot, celery, leek, and spearmint)
GRANNY’S SUGGESTIONS. (Stew, cooking pot, casserole, hotpot…) This dish changes every day, ask the server for more info)
(Tomate, cebolla, pimiento, zanahoria, ajo, pan, aceite oliva, vinagre, sal…)
WHITE GARLIC SOUP. A regional soup thickened with ground almonds and bread crumbs-garnished.
SALMOREJO. An excellent tomato soup thickened and with garlic. (Garlic, tomato, pepper, egg, bread, olive oil, vinegar, salt, and bread)
COLD MELON SOUP (melon, milk skin, nutmeg, and salt)
HUNTERS RICE (a paella of game meats). Minimun 4 portions, order at least 1 day before.
MIGAS ALPUJARREÑAS. Local bread crumbs made of semolina flour, with garnish of chorizo with grapes or melon. Minimun 4 portions, order at least 2 hour before.
ARABIAN LAMB. Roast lamb´s leg with herbs, almond and dried fruit, very good.
PRIEST PARTRIDGE IN HER TRADITIONAL RECIPE. (Garlic, onion, leek, celery, carrot, peppers, walnuts, almonds, red wine, salt and pepper)
PORK KNUCKLE.Leg of lam roast with herbs, almond and dried fruit, very good.
OX-TAIL. Casserole of ox-tail with tomatoes, potatoes, onions, saffron and bay.
Stuffed aubergines. (Garlic, onion, tomato, and peppers)
Spagueti Napolitana. (Homemade tomato sauce, garlic, onion, carrot, cheese)
Stuffed Aubergines. (Aubergine, courgette, onion, garlic, tomato)
Vegetable cake on spinach juice. Creamy vegetables mixture baked in a mould.
Vegetable rice (Garlic, onion, peppers, mushrooms, and asparagus)
STEWED KID WITH GARLIC Garlic, pepper, almond, olive oil, White wine, salt, and pepper)
STEWED RABBIT. Garlic, onion, carrot, peppers, almonds, salt, peper, olive oil, and white wine)
VENISON IN SAUCE.(Garlic, onion, peppers, tomato, aromatic herbs, leek, salt, pepper, olive oil and red wine)
GIPSY CHICKEN. Baked chicken with carrots, peppers, almonds, spices and herbs.
ALPUJARRA SPECIAL.An all day breackfast with local sausages, black pudding, local air cured ham, fried egg, sante potatoes and peppers.
BAKED EGGS WITH SAUSAGES,black pudding, cheese, local air cured ham, pepper, and oregano.
STEWED PORK SIRLOIN STUFFED WITH HAM. Garlic, onion, peppers, mushrooms, asparagus, and almonds.
CORTIJERA PORK SIRLOIN. Cooked in a milky sauce of onions, almonds, garlic and peppers
Beef T-bone steak (700 gr.)
Lamb chops. Barbequed.
Roast rabbit ½
Pork chop. Barbequed.
Roast Pork sirloin. Barbequed.
Pork brochette. Barbequed with pineapple, peppers, onion…
Pork ribs. Barbequed with Rosemary honey.
Iberian pork secret: Barbequed.
Iberian Presa. Piece from Iberian pork shoulder blade. Barbequed.
Chicken breast. Barbequed with 3 sauces; peppers sauce, roquefort sauce and barbecue sauce.
Beef sirloin. Barbequed.
Entrecotte beef steak
All dishes are served with poor mans potatoes, sliced potatoes and peppers sautéed in olive oil.
LOCAL TROUT.(Local air-cured ham, almonds, and white wine)
GUILT HEAD BREAM (Sparus aurata) baked in salt
SEA BASS. Garlic, olive oil, and chili peppers.
MOUNTAIN COD. Garlic, onion, tomato, and peppers.
Pitcher of Wine (Pink)
Red wine from the house (Cástaras)
Vino de la casa Rioja Coto (Crianza 2003)
Faustino IIV (3/8)
Faustino V (Reserva 2002)
Faustino (Crianza 2001)
Marqués de Cáceres (3/8 Crianza)
Marqués de Cáceres (Crianza 2002)
Loriñón (Crianza 1998)
Barón de Oña (R.98)
Marqués de Griñón (R 2002)
Marco Real (Navarra Crianza 2004)
Rauda (Crianza 2001)
Viña Mayor (Crianza 2001)
Fuentespina (Crianza 2000)
Fuentespina (R 1999)
Valduero (Crianza 2002)
Enate (Crianza 2002)
Marqués de Cáceres
Satinel (Marqués de Cáceres Semidulce)
Rioja de la casa
Fig créme caramel
Vainilla ice cream with fruits of the forest
Fig ice cream with hot walnuts sauce
Date ice cream with chocolate sauce
Homemade 4 chocolate cake
The chef’s homemade cake
Rice pudding. Served cold.
Almond custards. Served cold.