{"id":88,"date":"2025-12-13T17:56:27","date_gmt":"2025-12-13T17:56:27","guid":{"rendered":"http:\/\/trescero.es\/?page_id=88"},"modified":"2026-10-14T09:13:23","modified_gmt":"2026-10-14T09:13:23","slug":"menu","status":"publish","type":"page","link":"https:\/\/trescero.es\/en\/menu\/","title":{"rendered":"Set menu"},"content":{"rendered":"
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WHERE MEMORY BEGINS<\/h1>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\"P1355325\"\t\t\t\t\t\t\t<\/div>\n\t\t\t
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A 13-course gastronomic journey that is born from memory, the territory, and the seasonal product.<\/p>\n

This menu offers a broad perspective on our cuisine. An experience that progresses from the most recognizable dishes to more profound creations, where technique, origin, and identity are present in every course.<\/p>\n

The market sets the pace. The season decides the product. The cuisine interprets the memory.<\/p>\n

An invitation to discover Granada from the table, through flavors that we recognize, transform, and serve with a contemporary perspective.<\/p>\n

The price of the experience is 95\u20ac per person, excluding drinks with a pairing option. <\/span>You can check Here<\/a> our wine selection.<\/span><\/p>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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Appetizers drinks<\/p>\n

Gachas soup
\nPomegranate Kombucha<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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Snacks<\/p>\n

Javier's feelings about the city of Granada<\/span><\/p>\n


\n<\/span>Love. Hate. Admiration<\/b><\/p>\n

Ninyoyaiki of moruna cake
\nCrumbled eggs with smoked eel
\nRemoj\u00f3n Granadino<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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Aperitif<\/p>\n

Grilled vega with ham broth and toasted butter air<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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Menu<\/p>\n

Azofaifas with trout
\nArco de las Orejas
\nThe Port of La Ragua
\nMotril quail and Segure\u00f1o lamb
\nRoyal sturgeon
\nChoto al ajillo<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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Dessert<\/p>\n

Pasiegas<\/p>\n

 <\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\n\n<\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\tBook<\/span>\n\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n<\/section>\n\n\n\n
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WHERE TIME ENDS<\/h1>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\"IMG_2586\"\t\t\t\t\t\t\t<\/div>\n\t\t\t
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A gastronomic tour designed to be enjoyed without haste.<\/p>\n

Our most extensive experience. A tasting menu created to delve deeper into cuisine, the territory, and memory through a sequence of steps where product, technique, and emotion advance together.<\/p>\n

Here, time no longer measured in minutes but in flavors, textures, and moments. The market sets the pace; the season defines each dish; and the cuisine transforms the memory into a contemporary experience.<\/p>\n

A proposal for those who want to savor the table with tranquility, discover every detail and explore Granada from a more complete perspective.<\/p>\n

The price of the experience is 120\u20ac per person, excluding drinks with a pairing option. <\/span>You can check Here<\/a> our wine selection.<\/span><\/p>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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Appetizers drinks<\/p>\n

Gachas soup
\nPomegranate Kombucha<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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\n

Snacks<\/p>\n

Javier's feelings about the city of Granada<\/span><\/p>\n


\n<\/span>Love. Hate. Admiration<\/b><\/p>\n

Ninyoyaiki of moruna cake
\nCrumbled eggs with smoked eel
\nRemoj\u00f3n Granadino<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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Aperitif<\/p>\n

Grilled vega with ham broth and toasted butter air
\nOstra Royal n\u00ba2 with picadillo cream from the Alpujarra<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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Menu<\/p>\n

Mozarabic cauliflower with smoked Riofr\u00edo sturgeon
\nAzofaifas with trout
\nCigala socarrat
\nArco de las Orejas
\nThe Port of La Ragua
\nMotril quail and Segure\u00f1o lamb
\nRoyal sturgeon
\nChoto al ajillo<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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Dessert<\/p>\n

Cook with plum
\nPasiegas<\/p>\n

 <\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t

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