El Jardín del Califa’s new Autumn/Winter menu

El Jardín del Califa's new Autumn & Winter menu

El Jardín del Califa restaurant has introduced a new Autumn & Winter menu.  Set in an emblematic 16th century building the Jardín del Califa has been recommended by the MICHELIN guide since 2008.

Menu features new creams and soups such as the Chef’s special November, Besara, a classic autumn/winter cream soup from Morocco made with green beans spiced with cumin.

El Jardín del Califa Restaurant Interior
Restaurant Interior

We continue with salads, made with fresh seasonal products. Here we found the Chef’s special November, Atlas salad, a warm salad of celery, raisins, almonds, honey and escarola lettuce.

Atlas salad, new Autumn & Winter menu of the restaurant El Jardín del Califa.
Atlas salad.

It’s aubergine season, a local product that is present in the Palmyra salad, made with aubergine, black garlic, greek yoghurt and chilli with fresh basil, dill and tarragon.

For starters, the new menu includes nutty delicacies, another of the season’s star products, in the form of Breauts with labaneh and walnuts, crispy breuats triangles filled with labaneh cheese and walnuts served with a za’atar sauce. For croquette lovers, the new menu features Kibbe Faraya, a lebanese classic of croquettes with labneh cheese, tomato and corainder with a hint of the ‘seven spices” and cloves.

Kibbe Faraya, new Autumn & Winter menu of the restaurant El Jardín del Califa, Vejer
Kibbe Faraya.

As for the Specialities of the Chef, one of the novelties of the new season is the fish pastela, a delicious pastela with sea bass, squid, prawns and mushrooms, served with fish sauce. 

Fish pastela, new Autumn & Winter menu of the restaurant El Jardín del Califa, Vejer.
Fish pastela.

There is also a vegetarian version of the pastela, the pastela from the oven, a Gujarati recipe with Moroccan spices. Prepared with potatoes and peas and served with fresh mango chutney.

At this time of year, nature offers us a series of fruits that lovers of good food can enjoy, such as chestnuts, rich in fibre, a very healthy and nutritious nut that the restaurant uses in the new tagine Haouz, suggestion of the month, made with lamb with chestnuts and sultanas. “We worked on the recipe using local ingredients, which we also have in Morocco, thus achieving a delicious Arab-Andalusian dish,” says Khadija Essaadi, manager and executive chef at El Jardín del Califa.

Tagine Haouz, new Autumn & Winter menu of the restaurant El Jardín del Califa, Vejer.
Tagine Haouz.

Kuzu Tandir, succulent lamb off the bone with a black garlic sauce with, tomato, shallots and tahini is another novelty from the new menu.

Kuzu Tandir, new Autumn & Winter menu of the restaurant El Jardín del Califa, Vejer.
Kuzu Tandir.

Another of the perfect recipes for autumn and one of the chef’s special November is the pumpkin & tuna cous cous certified ‘almadraba’ tuna from Barbate with pumpkin and chickpeas.

Discover new Autumn/ Winter menu.

New handmade desserts

The crowning touch to the gastronomic experience at the restaurant El Jardín del Califa is the selection of desserts handmade by the pastry chef Amina Essaadi.

Some of the novelties in this section are Amina’s warm apple crumble with almonds and raisins served with cream or the warm honey and almond pudding with pistachio ice cream.

Warm honey and almond pudding with pistachio ice cream, new Autumn & Winter menu of the restaurant El Jardín del Califa, Vejer.
Warm honey and almond pudding with pistachio ice cream.

Here you can check new dessert menu.

Fall in love with Autumn & Winter at El Jardín del Califa restaurant. Enjoy the smells, sounds and tastes of this romantic season.

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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
NO PODEMOS GARANTIZAR
que en el proceso de preparación de platos se haya pasado por alto algún ingrediente o que haya trazas de contaminación cruzada.
 

SI ERES ALTAMENTE ALERGICA A SESAMO O FRUTOS SECOS RECOMENDAMOS COMER EXCLUSIVAMENTE DE LA BARBACOA