Discover our 5 dishes that are a must for our private chef in Granada this summer
The good weather invites you to enjoy lighter and refreshing dishes. In this season, our kitchen is full of color with the recipes of our private chef in Granada, which incorporates a lot of fruits and vegetables in their preparations to prepare their most summery menus. Although if you know our gastronomic concept, you will know that one of our pillars is the use of fruits and vegetables from the area, giving the prominence they deserve the flavors of our land and also betting on the use of products of the highest quality.
In this post we tell you which “summer edition” dishes you can not miss on your visit to Finca Yantar this summer. Let’s get started.
BURRATA SALAD WITH TOMATO CONCASSE AND CHOPPED SUN-DRIED TOMATOES WITH BASIL
Salads. A classic on any summer table.
Specifically, the protagonist of this salad is a juicy Italian burrata, resting on a bed of tomato concasse and chopped sun-dried tomatoes with basil. It will be for its flavor, freshness or the creaminess of a delicious burrata that melts on the palate. But this dish is always a sure hit if you are looking for a light and refreshing starter to start your dining experience.
CARPACCIO OF SHRIMP, AVOCADO, MANGO AND PICKLED ONION
A dish that pays homage to its roots, Motril. Made almost entirely from local ingredients, this carpaccio creates an explosion of flavors on the palate, which is balanced by the softness in flavor provided by the shrimp from Motril.
Composed of soft slices of shrimp, topped with dots of creamy avocado and mango. We finish the plating with pickled onion.
BABY SQUID BRIOCHE, KIMCHI MAYONNAISE, PICKLED ONIONS AND LIME
Fresh fish is a must in summer and for this dish we were inspired by the traditional Madrid calamari sandwich. In our creations we always try to implement in some way our roots, either through more traditional dishes or through the use of local ingredients.
Specifically this dish is prepared with baby squid from the Motril market, topped with Kimchi mayonnaise and with a touch of acidity provided by the lemon. All this is arranged on a homemade brioche dough, whose texture and flavor balances the preparation to perfection. A dish in which the combination of flavors will not leave you indifferent.
ORGANIC VEAL CARPACCIO, FOIE MI-CUIT, MANGO AND PARMESAN CHEESE
In our kitchen we like to prioritize the quality of the raw material above all, which is why in this dish, we use organic veal as the basis of this preparation.
First we prepare a base of arugula and lamb’s lettuce with Modena vinaigrette, on which we place foie mi-cuit wrapped in veal carpaccio with mango chutney and finally, we add grated Parmesan.
GRILLED AVOCADO STUFFED WITH TUNA, CRISPY ONION, MANGO AND KIMCHI
As you know, avocado is one of the ingredients most used by our private chef in Granada, so we wanted to give prominence to this local product. In addition to providing a soft and special flavor, its texture makes it a very versatile ingredient for different preparations.
This dish is composed of avocado cooked in the embers filled with tuna tartar previously mixed with “pipirrana”, crispy onion, mango chutney and grated Parmesan.
With this dish we end our selection of recommended dishes that you cannot miss this summer season. Some of them are new additions to our menus that you can try in your next visits. Book your visit and discover a unique experience for food lovers.