The Restaurant
The founding principle of Naranja Restaurant will be built on locally sourced ingredients from Granada and Malaga - from vegetables, fruits, nuts, and spices, to meats, poultry, game, and of course, fresh seafood from the nearby coastline. The estate garden’s bounty will be heavily woven into ever changing seasonally inspired menus.
The atmosphere embraces the beauty of the southern Spain’s historic architecture while interweaving modern aesthetics through the use of art, lighting and fabrics. Indoor and outdoor dining will be available. We anticipate our guests will prefer patio dining to take full advantage of the near year round perfect weather.
Our service team will approach guests from a place of gracious hospitality. Servers will be classically trained to anticipate the needs of our diners but will always work from the standard of belief that their guests are being welcomed into their home. The service and bar team will benefit from extensive training on the menu and the bar and wine list. Pre-shift meetings will occur daily to ensure staff taste new menu items, additions to the wine or bar menu, and review bookings and guest notes with the management team.
Naranja Spring Menu
Tapas/Small Plates
Roasted beets, local goat cheese, evoo, s&p
Duck fat potatoes, romesco
Pickle vegetable plate, local bread, house churned butter
Marinated giant white beans
Grilled Romanesco, herbed breadcrumbs, anchovy vinaigrette
Marinated olives
Boquerones in vinegar, shaved celery, radish, evoo, s&p
Torched Sardine, tapenade, harissa vinaigrette
Marinated baby red octopus salad
Seared scallops, caraway-spiked carrot puree, basil oil
Shaved ham, tomato jam, grilled bread
Skewered beef heart, salsa verde
Fried quail, ras el hanout dusted
Venison tartare, preserved hen yolk, shaved idiazabal, spicy greens, evoo, s&p
Lamb lollipops, fig-onion jam
Mid-size plates
Sardinas a la parrilla
grilled sardines
Causa de Málaga
layered potato salad with preserved tuna, egg, piquillo peppers, avocado, pea shoots
and trout roe
Butter lettuces, herbs, sherry vinaigrette
Roasted mushrooms, herbs, shaved Mahon cheese, lemon vinaigrette
Jamon serrano and manchego, sherry gastrique, strawberries, micro basil
Entrees
Roasted chicken and torn bread salad
Rabo de Toro, mashed potatoes
braised oxtail
Rosemary lamb loin chops, braised greens, duck fat potatoes
Crispy skinned Branzino, sweet corn with tomatoes and basil
Monkfish Stew
Clams with chorizo and fennel
Desserts
Almond Torte
Warm cookies and milk
Fresh fruit, sherry sabayon
Vanilla soft serve, orange infused evoo, sea salt, verbena biscuit
