Friday, May 11, 2018

Parador de Granada Dinner with Classical Guitar





Each evening at the Restaurante Calle Real in the Alhambra's Parador de Granada features a young Spanish classical guitarist who serenades guests as they dine on Chef Juan Francisco Castro's menu of refined Andalusian cuisine. Seated at a lovely window table overlooking the majestic 13th-century Generalife Palace and Gardens bathed in the lavender glow of the evening sky, we enjoyed an glass of cava while admiring the changing colours as they danced across the hillside. Starting with an amuse-bouche of a local double-crusted savoury pie from Galicia known as an Empanada Galena, we chose two starters: Veal Carpaccio with cured ewe's cheese and laurel of Alhambra olive oil, and a traditionally Spanish Duo of Gazpacho and cold Ajo Blanco soups with almonds and garlic. A bottle of 2016 Condes de Albarei Albariño was the perfect wine for our delicious entrées, a full flavoured Mushroom Risotto with ewe's cheese and grilled red peppers garnished with edible blossoms, and striking Monkfish Medallions in a saffron broth with pine nuts, carrots and raisins also garnished with beautiful blossoms. As an extra indulgence we shared a lovely selection of Spanish cheeses, which included Manchego, Idiazabal, Mahón, Zamorano, Iberico and the hotel's prized Queso de Cabra Goat Cheese served with some dried apricots, prunes, raisins and walnuts, which offered a savoury end to a wonderful dinner.



Serenaded by Spanish guitar with a glass of sparkling Spanish cava

Empanada Gallega amuse-bouche

Dinner by candlelight

Veal Carpaccio with cured ewe's cheese and laurel of the Alhambra olive oil

Duo of Gazpacho and cold Ajo Blanco Soups with almonds and garlic

Glass of Albarino

Bottle of Condes de Albarei Albariño 2016 on ice

Mushroom Risotto with ewe's cheese and grilled red peppers garnished with edible blossoms

Monkfish Medallions in saffron sauce with pine nuts, carrots and raisins 
garnished with rosemary and edible blossoms

Selection of Spanish cheeses: Manchego, Idiazabal, Mahón, Zamorano, Iberico and Queso de Cabra Goat Cheese with dried apricots, prunes, raisins and walnuts






www.parador.es/en/paradores/parador-de-granada