Starters


  • ceviche “La Solana”
    12.50
  • prawn, avocado & pineapple
    13.00
  • salmon & apple tartar served on papadom
    11.50
  • octopus served on potato parmentier
    14.00
  • crispy leek, mushroom, bacon and cream cheese roll served with Pedro Ximenez sauce
    11.50
  • cheese soup served with peas, artichokes with a sweet touch
    11.50
ceviche “La Solana”

Pasta & Rice


  • (v) wild mushroom, mature cheese and truffle risotto
    14.00
  • free range chicken with creamy rice and vegetables
    14.00
  • caldero suave del mar menor on prawn carpaccio
    15.00
  • (v) pumpkin, pear and walnut ravioli in blue cheese sauce
    12.00

Fish


  • confit seabass in pink pepper olive oil on a bed of creamy saffron potato purée
    17.00
  • sole fish in hollandaise sauce served with spinach gnocchi, glazed spring onions and parisienne potatoes
    24.00
  • supreme of cod cooked in low temperature served with smoked vegetable cream & iberian ham shavings
    17.00
  • supreme of croaker fish served with pumpkin noodles and dashi broth
    17.00
  • our chef’s special of the day
    20.00

Meat


  • mature entrecôte served with chunky chips
    25.00
  • magret of duck in orange sauce, wild berries and potato quenelle
    23.00
  • grilled iberian pork in satay sauce and old style mustard
    18.00
  • our chef’s special of the day
    20.00

Desserts


  • crêpe suzette “ La Solana”
    18.00
  • cheese platter
    8.00
  • chocolate mousse and kirsch cherries
    8.00
    Fugiat nulla pariatur excepteur sint occaecat cupidatat
  • vanilla ice cream served with black salt and arbequina olive oil
    7.00