Our first article is for El Quinteto, 4, Solarillo de Gracia St. (Granada). This project started with great enthusiasm, eager and putting in the stove the experience of 5 great professionals, 3 of them in the kitchen enliven the proposed menu and other 2 serving and advising clients.
On our first visit, we were recommended by friends and was still forging the GastroHunter Granada project, so we do not have graphics documents. That time we tried the “Octopus at 3 textures” referring to the 3 steps that used to treat octopus on his plate. Exquisite. We also gave a good account of cod kokotxas; made with love, well breaded and right on point.
The second time we visited the place, again return to delight us with their dishes. It is a place to go for tapas and have a good time with friends. The tapas are different and very good presence and flavor.
Tapa: Dumpling stuffed with seafood.
Tapa: Salmorejo with iberian ham.
But we must pay special attention to the menu. Especially a section which they call “Jugosidades”. There we can find different dishes of a very decent size and very good price.
Here what we tried:
Skewered Fish with fideuá. Another jugosidades we tried. The ideal size (great price), I am not very fond of salmon but overall was very good.
Family heritage is the Moorish Pastela. Flawless finish. It is certainly one of the MUST of its proposal.
I feel passion for burgers and “almost” all types and versions. The perfect size to keep trying other things. The beef minced at home and medium-grilled. By putting a little niggle, potatoes were a bit soft but the idea of not putting the typical chips made of very appetizing dish.
A detail of the house present us with a homemade cake. One of the chef specializes in pastries and glaringly obvious. Delicious.
Although it is appreciated that the local should still ripen a bit more is a very cozy place thanks to the attention of Staff right away you feel at home and decor goes into the background to focus on the dishes, which is the most important.
From here we congratulate them for their expertise, for their attention and the taste in dishes. By the way, let yourselves recommend the wine… they know what they do.
Hake with pepper salad
Pig confit with cheese and honey sauce
Risotto taco with seafood
Sesame Crusted Sea Bass with Cous Cous of sea callus
Blue cheese and mushrooms croquettes.
Presa (shoulder of pork) with Forestier potatoes
Tocino de cielo, white chocolate and strawberry carpaccio
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