Sabor Escondido Restaurant

Nutritious kale leaf salad from "La Vida Orgánica" with roasted eggplant croutons and choice of dressing: - Traditional Caesar - Creamy cashew and mustard sauce with almond cheese or almond parmesan cheese slices

Herbs with life from La Vida Orgánica. Mezclum lettuce, italian parsley, cilantro, mint, arugula, kale, organic quinoa, with a delicious marinated feta cheese (made with almonds), apple vinaigrette, cucumber and old mustard.

Fresh cucumber, sprouts from “La Vida Orgánica”, nutritious kale leaves, spinach, arugula, cherry tomatoes, carrots, pickled cabbage, crispy radish, green beans, roasted seeds. Served with green tahini, a touch of shaved ginger and freshly picked oregano.

Green papaya, cabbage, bok choy, noodles, seaweed, bell peppers, coconut, fried tofu, crunchy peanuts. Served with lemongrass vinaigrette.

Tender zucchini, stuffed with cherry tomato confit with garlic and oregano, artisan vegan ricotta cheese, topped with micro greens and spices from our garden. Served in a basil pesto ring with balsamic reduction.

Delicate plantain croquettes from our property, accompanied by beef cooked at low temperature with pickled onions and coriander from our garden. Served on a bed of garlic.

Infusion of portobelo mushrooms in garlic, rosemary, pink pepper in balsamic reduction and extra virgin olive oil, choose between parmesan or vegan cheese slices, we crown it with organic arugula from our garden

Three types of onions, red wine, beef broth, parmesan cheese and spices. Topped with cubes of blue cheese bread with spices.

Thin wanton dough stuffed with pork seasoned in oriental spices and vegetables. Accompanied with sweet hot sauce and pickle mayonnaise, topped with pickled ginger.

Nori (seaweed) tempura, served with “huancaína” sauce accompanied by our vegan tuna made with watermelon baked with oriental spices and marinated in miso with lemon vinegar.

Baked onion stuffed with a mixture of gruyere cheese and potatoes, cream cheese and spices. Topped with fresh chives and toasted bread that has been baked by our baker.

We go back to Spain with this board of exquisite Manchego cheese, olives marinated in extra virgin olive oil with rosemary, Serrano ham, homemade chorizo cantimpalo, accompanied by a delicious fig jam and a classic tumaca bread.

Soft and juicy grilled chicken breast with emulsified cava wine and cream sauce with spinach. Accompanied by sautéed vegetables harvested in our garden.

Grilled beef fillet bathed in Madeira sauce, on a sautéed mushrooms and crispy chives mounted on rustic mashed potatoes with cheese.

Juicy aged beef cut over an unctuous wild mashed potatoes and spices, accompanied by fresh vegetables from our mountain garden sauteed with a delicious grilled pineapple chimichurri

Trout crusted with roasted garlic mayonnaise and leaves from the garden. Accompanied by a spinach, pine nuts and raisins risotto. Topped with vegetable garden soya.

Grilled salmon loin with a light hollandaise sauce, served with glazed asparagus and a beet and potato mousseline.

Delicate salmon fillet covered with grilled black sesame, flavored with orange blossom, on tender steamed chard leaves with fresh spices from our garden, cherry tomato sauce, and wallnuts.

Mellow arboreal rice, flavored with cajun and a fresh selection of seafood, crispy Iberian bacon, seasonal vegetables and black garlic aioli.

Squid ink pasta with prawns in a red garlic sauce with a light spicy touch, chives, sprouts and green beans.

Artisan pasta sauteed with fresh prawns, flavores with white garlic, dried tomato, green beans, a touch of white wine, and olive oil.

Delicate mushrooms harvested from our highlands, with a touch of black garlic, over a creamy quinoa and barley risotto, topped with a terral onion marmalade, balsamic, green beans and micro green from "La Vida Organica" to give it that touch of fresh

Potato pasta, kale, purple basil and green beans. Grilled chicken with pink pepper, parmesan flakes and fried garlic.

A trio of fresh basil from our greenhouse in cream of crunchy spinach, parmesan cheese, and pignolias.

Our version of lasagna, made with textured soybeans with a touch of kimchi, soy milk bechamel sauce and black tomato pomodoro sauce topped with a crispy spicy wanton

Tender and delicious baby back ribs marinated for 48 hours with papaya sauce glaze. Served with sweet potato puree and fresh seasonal vegetables.

Pork loin marinated in rosemary and garlic oil with creamy green pepper sauce. Accompanied by a spiced pumpkin mousseline, topped with delicious fresh seasonal vegetables.