The best way to know our availability is by calling our operator, who will give you instant information of the availability and prices (A discount of 5% for ONLINE BOOKING)
If you are one of those people that likes to escape from stereotypes and mass tourism; if you know what you like; if you appreciate beauty; if you like literature and walks high in the mountains; if you are at a point where everything is pleasantly surprising; if you also enjoy the night… to gaze up at the stars, then THIS WINTER we have...
Come to Granada, spend some unforgettable days at the foot on the Alhambra and explore the legendary Sierra Nevada mountains.
El Ladrón de Agua - Hotel S. XVI.
Carrera del Darro No.13 18010 Granada. Spain
Phone.: 958 215040, Fax: 958 22 43 45
info@ladrondeagua.com
Cuisine at El Ladrón de Agua
El Ladrón de Agua is a travellers’ refuge, an oasis of peace and a place where guests can discover the ins and outs of the city of Granada and its history. It is also a centre for art and culture in the city, and a place to get together.
Problems involved in running a small restaurant within the hotel: limited space, high service cost for diners, etc. These should not, however, prevent us from sharing Granada’s gastronomic culture with our guests and local residents too.
Andalusia is a rich region, both for its age-old tradition and its diversity. Alongside well-known dishes, whose fame is justly deserved, Granada also has hundreds of gastronomic delicacies unique to the region. Add these to its special microclimate, its special micro-culture, and a special way of celebrating… in danger of being lost. Granada is, in this sense, a workshop for Andalusian cuisine, being the most diverse of all the region’s provinces. Cuisine from the mountains, the coast, the hard lands of the plateau, the fertile plain, of farm hands, shepherds and fishermen… Moorish, Jewish and Christian cuisine, combined through art and necessity over the centuries.
Our challenge is to create simple, day-to-day dishes, rooted in tradition, using strictly seasonal produce, offering unbeatable value for money and an important innovative element. In doing so we aim to help recover and vitalise the cuisine of Granada and Andalusia as a whole.
The results of this philosophy are the seasonal menus you have before you. Each year we will have 4 series, each offering 6 daily menus, Tuesday-Sunday.
Imagenes de nuestra cocina
haga clic sobre las fotos
Cuisine at El Ladrón
Cuisine at El Ladrón
Cuisine at El Ladrón
SUMMER SEASON
Tuesday
- Panoja of baby anchovies served on a bed of salmorejo (thick, cold tomato soup made with bread)
- Aubergine slice stuffed with vegetables, with a quail’s egg gratin or Beef fillet goujons in onion sauce with courgette and sage
- Vanilla crème caramel
NB. "panoja" refers to anchovies served fanning out from their tails.
Wednesday
- Cold leek soup with cubes of marinated salmon
- Fish balls in their own juices or Free range chicken thighs in almond sauce
- Cream tart with cherries
Thursday
- Bean pie
- Aubergine stuffed with prawns or Beef meatballs in their juices
- Cherry ice cream
Friday
- Gazpacho (cold tomato soup) with crusts of bread
- Potato and cuttlefish casserole or Beef and watermelon pie
- Rice pudding made with orange blossom
Saturday
- Gazpacho (cold tomato soup) with melon and crunchy Spanish ham
- Vegetable Asadillo with our own special anchovies or Beef casserole
- Custard tart
NB. Asadillo is the traditional name for a roast vegetable salad (mainly consisting of green and red pepper) simply seasoned with salt and virgin olive oil.
Sunday
- Pipirrana
- Courgette and prawn parcels or Bull’s tail ravioli in its own juices
- Bitter cacao tart
NB. Pipirrana is a simple, refreshing salad made and enjoyed in all Andalusian homes throughout the summer. It is a combination of cucumber, tender onion, pepper and tomato, dressed (in this order) with salt, vinegar and good virgin olive oil.
Paco Fernández, our Master Chef
We were looking for a local master chef, because culture cannot be learned, but is an inheritance handed down through birth, which can, of course be enriched with experience. We were looking for a sensitive, dedicated professional who, beyond mastery of traditional cuisine, would take pleasure imagining new possibilities within that culinary culture.
We found Paco Fernández. He comes from the village of Montefrío (Granada province) and has spent his whole life working with Granada and Andalusian cuisine. He has built on his culinary heritage, studying and creating Mediterranean cuisine for more than 30 years. He seemed like the ideal person to head Cielo Bajo (Heaven Below), which is the name of our restaurant. Paco has designed dishes which come straight from the heart and his childhood memories, and suggests others which he understands to the full because they contain the same cultural elements: the ingredients, mixtures, aromas, textures, raison d’être… Paco and Vanesa (his assistant) will be creating these dishes, bringing happy memories to us as we sit at El Ladrón. People from this part of the world will be delighted to remember, while visitors will discover with the greatest of pleasure.
Paco and Luciano (who will also collaborate in the cuisine at El Ladrón de Agua), have been running El Piccola in Granada for the last 20 years. This restaurant is a landmark in Italian-inspired cuisine in fusion with Andalusian flavours.
We hope that the Cielo bajo restaurant at El Ladrón de Agua will be a point of reference in Granada for the promotion and enrichment of Andalusian cuisine, the culture and art of fusion and diversity.
