The Guardamar Restaurateurs Association organizes the 2nd Rice Week, from 8th to 14th April 2024. Enjoy a unique culinary experience in the restaurants:
Club Náutico, Hotel Eden Mar, El Jardín, La Cañada, La Maka, Le Bleu, Manolo and Origen
Rice menu consisting of 2 starters, rice and dessert.
Price: €28 (drinks not included).
MENUS
CLUB NÁUTICO RESTAURANT
Starters
· Bread with tomato and allioli garlic sauce
· Dill salmon timbale
· Four cheeses mushrooms
Main course
· Rice with octopus and cuttlefish
Dessert
· Profiteroles with chocolate
EDEN MAR HOTEL
Starters
· Octopus salad
· National squid bao dumpling
Main course
· White small shrimp rice with fish chunks
Dessert
· Cheesecake
EL JARDÍN RESTAURANT
Starters
· Salted fish salad
· Sea anemones and tartar sauce
Main course
· Monkfish, artichoke and clams rice
Dessert
· Lemon, lemon and lemon
LA CAÑADA RESTAURANT
Starters
· Arugula salad with dried tomato, pancetta bacon, parmesan, black olives and balsamic vinaigrette
· Sautéed cuttlefish with artichokes and foie
Main course
· Black rice with baby squid and young tender garlic
Dessert
· Cheesecake with salted caramel
LA MAKA RESTAURANT
Starters
· Chia bread with tomato and allioli garlic sauce
· Salted fish salad, tuna belly, pickles and seasonal tomato
· Cuttlefish fritters in their own ink with honey allioli garlic sauce
Main course
· Blue crab rice with monkfish
Dessert
· Hazelnut ganache puff pastry with turrón nougat ice cream
LE BLEU RESTAURANT
Starters
· Beef carpaccio, date vinaigrette, pickled vegetables and salad
· Croquette of baby squid in its own ink, soft soy allioli garlic sauce and breaded battered baby squid
Main course
· Nécora [velvet crab seafood] rice and tartar sauce
Dessert
· Toasted almond mousse and pumpkin bonbon
MANOLO RESTAURANT
Starters
· Bread with tomato and allioli garlic sauce
· Artichoke tempura with honey
· Duck and boletus cannelloni with hoisin béchamel sauce
Main course
· Rice and orchard with anchovies
Dessert
· Dessert to choose from our homemade choices
ORIGEN RESTAURANT
Starters
· Our Origen Olivier salad with truffle oil and mayonnaise mousse
· Octopus, romesco, baked potato and La Vera Spanish paprika oil
Main course
· Rice with cuttlefish from Guardamar, artichokes from our Vega Baja del Segura district and parsley allioli garlic sauce
Dessert
· Millefeuille of cream infused with matcha tea and pistachio nuts
