Corredera 55 presents the new spring & summer menu

Corredera 55 restaurant Vejer new spring & summer menu

Corredera 55, the restaurant captained by Scot Ellie Cormié, has presented it’s new spring-summer menu.

The new season comes with many novelties and a varied gastronomic offer that mixes local products, with a different touch and surprises for the palate. The restaurant offers traditional Mediterranean cuisine with a touch of creativity, colour and textures all with an original and careful presentation and, especially with a lot of love.

Warm atmosphere inside.

This season is full of sustainable recipes made with fresh products, in accordance with the cycles of nature. “We are committed to local products and we work every day to buy as many ingredients as possible from local suppliers,” says Ellie Cormié, executive chef and owner of the restaurant. The Scot says that she is very committed to the environment and conscious of contributing to the economic and social development of the community. “We want to make a bigger family with local suppliers” she adds. The orchards shine after the rainy season and thanks to the work of the farmers. “We are lucky to be surrounded by many orchards, in fact, I have one 50 meters from my house”. 

Almost 40 new dishes that clients can enjoy for any occasion. For snacks, the restaurant offers a selection of nibbles, such as ceviche of corvina (bream) with mango, papaya, lime, chilli and coconut milk or Paté of beetroot, caramelised orange with turmeric toasts, “a real color explosion”. There are also dishes to share, such as the fried fish platter with rocket and ali-oli, another of this season’s novelties.

 Corredera 55 restaurant Vejer new spring & summer menu
Paté of beetroot, caramelised orange with turmeric toasts
Sardines in the oven with a roast tomato cherry, sumac and damascan lemon sauce

There are different gazpacho recipes, fresh, flavorful, and super refreshing for a hot summer or spring days.

 Corredera 55 restaurant Vejer new spring & summer menu
Gazpacho recipes.

Croquetas lovers have a section dedicated exclusively to these small-format cuisines with all kinds of ingredients. From the garden to the table. The menu contains different vegetarian and vegan options such as salads, baked cauliflower entrecôte, spinach and beet crêpes, etc.

Cauliflower fritters.

Some of the most extraordinary recipes on the menu are based on red tuna from almadraba, such as the tartar of red tuna on an alioli toast dressed with soya and lime or seared red tuna on the grill in sesame seeds on a bed of 3 types of Algas and samphire from the coast of Cádiz dressed in soya, ginger and lime. The aroma of the sea is present in other recipes such as Ellie’s fish cakes with cilantro, lime, mustard and sesame.

Tartar of red tuna.

Customers can also enjoy restaurant most popular dishes such as the wigwam of langoustines, the skewers of presa ibérica, the whole roast ‘Spatchcock’ chicken to share or the ottolenghi lamb, potato, cardamom and lime curry.

Wigwam of langoustines.

Customers will find the best wines to complement their dishes . The spring summer menu has 18 new wines and new references from local wineries. One of the new “kilometer 0” wines offered by the restaurant is Cabo Trafalgar, from Bodegas Gallardo. This white wine is ideal to taste the history, for instance, the famous battle of Trafalgar that took place very close to the restaurant. From the same vejeriega firm we find fine wine and a cheese from Bolonia made with oloroso, a real pleasure for the palate with an original presentation.  

Wine and cheese make the perfect pair.

To put the finishing touch to a lunch or dinner or to give a touch of glamour to spring and summer evenings, nothing better than enjoying a glass of cava with one of the delicious homemade desserts made with Ellie’s Scottish grandmother’s recipes, “a plan that our customers love”. Those with a sweet tooth have a varied selection of handmade pastries such as the must-try chocolate sundae with brownie, cookies, chocolate and vanilla sauce with whipped cream and caramel nuts or the ‘Andalusian’ tiramisu in Ellie’s style. The owner’s French roots are also present in desserts such as Angelina’s tart. For lovers of original flavors we find the chocolate croquettes with toasted almonds.  

Angelina’s cake.

The new menu is, in short, an invitation to enjoy life through the textures, flavors and colors of each dish, each dessert, each glass. Mouthfuls and sips of freedom of this new beginning, with the best seasonal products. “Eat, love, live” is the restaurant philosophy. The space is divided between its large outdoor terrace with stunning views of the mountains, its bar and a cozy indoor dining room, whose decoration is the work of Ellie Cormié. The Scot combines the management of the restaurant with her facet as an interior designer. The restaurant is open all year round.

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Carta para alérgenos y intolerantes


El uso de frutos secos es habitual en la comida Magrebí y del Medio Oriente.
Cualquier plato podría contener trazas de gluten, sésamo, almendras, nueces, piñones y frutos secos en general.
La carta está elaborada de buena fé aunque
que en el proceso de preparación de platos se haya pasado por alto algún ingrediente o que haya trazas de contaminación cruzada.