Restaurant La Fragua

With our cuisine, we help maintain our roots and traditions. Our cuisine is based on the typical Alpujarra cuisine and Mediterranean cuisine, made with the care and affection that its tradition and its Moorish roots deserve.

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!

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Our Restaurant

STARTERS

platos-entradas

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

SALADS

platos-ensaladas

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 …

SOUPS

platos-caldos

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…)

COLD

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)

SPECIALITIES

platos-especialidades

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)

MEATS

platos-carnes

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

GRILLED MEATS

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.

Barbequed chick

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.

FISH

platos-pescados

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.

Costa de la Alpujarra

platos-vino-alpujarra

Pitcher of Wine (Pink)

Red wine from the house (Cástaras)

Tinto la Rioja

platos-vinos-riojaVino de la casa Rioja Coto (Crianza 2003)

Faustino IIV (3/8)

Faustino IIV

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)

Ribera del Duero

platos-vinos-riberaProtos Joven

Rauda Joven

Rauda (Crianza 2001)

Viña Mayor (Crianza 2001)

Fuentespina (Crianza 2000)

Fuentespina (R 1999)

Valduero (Crianza 2002)

Altos de Aragón

platos-vinos-aragonEnate (Crianza 2002)

Blancos

platos-vinos-blancosBarbadillo

Marqués de Cáceres

Satinel (Marqués de Cáceres Semidulce)

Faustino V

Faustino VII

Doña Beatriz

Rioja de la casa

DESSERTS

platos-postres-2

Créme caramel

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 tiramisu

Cheesecake

Homemade 4 chocolate cake

The chef’s homemade cake

Rice pudding. Served cold.

Almond custards. Served cold.

Créme brule