Classics that never go out of style
CALAHONDA
The spell _ (Avda. de los Geranios, 6; tel. 958 62 31 04; €€€) _
Cuisine with products from the Tropical Coast of Granada as a central axis, where tradition, avant-garde and good technique coexist. Excellent warehouse.
You can opt for a tasting menu or a la carte, but it is best to seek advice from the Lorenzo brothers. The offer is extensive, completed every day with dishes off the menu.
Imagination is detected quickly: Bloody Mary with shrimp from Motril, chicken juice, scallop and chorizo ; beef tartare and botarga, fried eggs and caviar or roasted lobster with veal leg stew. The manitas and Norway lobster rice dishes deserve to be highlighted.
An example of tradition are fried eggs and espichás (dried and salted anchovies) . Next to Calahonda beach, remodeled and updated in the last year.
GRENADE
Bar FM _(Avda. de Juan Pablo II, 54; tel. 958 15 70 04; €€€) _
Offer focused on quality seafood, local and national, accompanied by other sea products and classics from a great bar.
Without a doubt, one of the great bars in Andalusia and a reference to enjoy excellent seafood. For example, Shrimp from Motril, raw, cooked or, better, slightly grilled ; a unique dry octopus with coleslaw; dried blue whiting; select scampi; grilled baby lamb; chopitos... along with products from outside such as barnacles, espardeñas, small crabs, oysters and coquinas.
Also a masterful salad and a Galician octopus capable of seducing the most fundamentalists. You have to pay attention to a good ironing job.
Outside the tourist circuit and the center . Pilgrimage site for seafood lovers, recently updated.
The Cloister _(Gran Vía de Colón, 31; tel. 958 80 57 40; €€€€) _
A review of the Granada pantry with a concept of current Andalusian cuisine inspired by the cultures that have passed through there, like the Nasrid or the gypsy.
Cult of local produce in a unique setting. Extensive menu and two tasting menus. Coexist recreated dishes such as Maimonides soup with black garlic, bread and cured egg yolk , croaker zalamandroña and herring cream or Granada soaking; with other current concepts, such as the spider casserole, saffron noodles and liquid peas or the aubergine pita and honey caviar.
The native pajuna beef and sturgeon dishes are a praise to the raw material without disguise.
Located in the old convent of Santa Paula, in the historic center. The dining room is the conventual refectory and in season it offers a terrace in the cloister. Classic and formal atmosphere.
Andalusian poets _(Pedro Antonio de Alarcón, 43; tel. 958 26 30 50; €€€) _
Menu focused on good meats and roasts, which is completed with a wide range of traditional recipes, with a certain prominence of local vegetables.
In Andalusia we can find autochthonous meats of very high quality, but what is not abundant are restaurants specializing in them. East of Granada is one of the exceptions.
It has local and national, with a precise control of maturation and good execution, cooked on the grill or on the stone. In addition to roasted, there are traditional dishes such as the Sacromonte tortilla, the oxtail stew or the tempting lamb sweetbreads to suit the client: grilled, battered or with garlic. The vegetables from the plain such as broad beans and asparagus are noteworthy.
Rustic decoration and classic touches. In bar, tapas, portions and half portions.
basic classic
La Tana Tavern _(Rosario, 11; tel. 958 22 52 48; €€) _
Very good quality tapas with homemade preparations and well-chosen products, with little intervention. Excellent warehouse.
The key to its success is at the bar and its manager, Jesús González, a young sommelier with excellent taste and training. essential the potato omelette made at the moment , along with various icons of the house, such as fried pumpkin, salted loin with dried tomatoes, Iberian bacon, guacamole with pomegranate and herring toast with salmorejo.
The cellar is another of its attractions: more than 500 references, many by the glass and a good selection of Sherry wines and champagnes.
Typical tavern that preserves all the flavor of yesteryear. The bar is the protagonist, with some high table. A place always lively and close.
Is something more necessary?
MONACHIL
Diego's Canteen _(Paseo del Río, corner with Callejón de Ricarda, 1; tel. 958 30 37 58; €€€) _
Diego Higueras insists on not betraying the traditional local recipe book, faithful to the seasonal product and km 0.
Just by commenting that the restaurant has its own vegetable garden with ecological certification gives an idea of the philosophy that prevails in it.
Added to this is the attempt to do not intervene much in the raw material . The result is the authenticity of a frank cuisine, with recipes as noteworthy as the San Antón pot, candied artichokes, Pajuna veal from Sierra Nevada, broad beans with eggs and ham from the Sierra or steak tacos with garlic and potatoes.
The commitment to local recipes continues until the end with quince meat with cottage cheese, marcelina or orange flan.
Family place with rustic decoration. Two dining rooms and, when the weather allows it, a pleasant terrace.
€ Less than €10
€€ Up to €20
€€€ Up to €50
€€€€ More than 50 €
*You can find the 2018 Gastronomic and Wine Guide in a digital version for your devices, at Manzana , Zinium Y google play .