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OUR COMMITMENT

From Vera, passing through Germany, Belgium, Japan and even Mexico, Terraza Carmona proudly walks the name of Vera around the world.

Enrich Almerian Gastronomy is your goal, quality your way of life and make customers feel at home their job, because for more than 70 years and three generations of the Carmona Family, they say so.

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Calle del Mar, 1. Vera - Almería

Tel. +34 950 390 760

terrazacarmona@terrazacarmona.com

Nº DE REGISTRO: H/AL/00423

Nº REGISTRO SANITARIO: 26.0009822/AL

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MENU

Dining RoomTHE TASTE OF TRADITION

ALLERGEN INFORMATION NOTE-WARNING: THE DISHES MARKED WITH AN ASTERISK* ARE FRIED IN A FRYER IN THEIR PROCESS OF ELABORATION. CONSULT FOOD ALLERGENS AND THE POSSIBILITY OF FRYING IN AN EXCLUSIVE PAN

Welcome to the Levante Almeriense cuisine! May we present our menu for WINTER - SPRING

JABUGO HAM (5 J) WITH MELON BALLS

DUCK FOIE GRAS PYRAMIDS WITH FIGS AND GOAT CHEESE

DUO OF TRADITIONAL PATE AND MONK FISH AND FORKBEARD LIVER PÂTES (TRADITIONAL HOUSE RECIPE)

BEEF CARPACCIO WITH CURED VENISON, CHEESE AND FOIE GRAS SALAD

COD CHEEK PIECES WITH PRAWNS AND GARLIC

YOU MAY ALSO REQUEST ONE OF OUR INDISPENSABLES

AUBERGINE RIBBONS ROLLED AND FILLED WITH ANCHOVIES AND PRAWNS (*)

OCTOPUS AND SAUTÉED SPINACH ROLLS WITH GARLIC (*)

VERA `AVIO´ CORNBREAD TARTLETS WITH VEGETABLES AND FRESH ANCHOVIES

WHITEBAIT AND CRISPY SEAWEED FRITTERS (APHIA MINUTA) (*)

SWORDFISH AND VEGETABLE CASSEROLE

ASSORMENT OF FOUR APPERITIVES SERVED ON A SLATE (*)

LETTUCE HEARTS WITH PIQUILLO PEPPERS, MELVA (SIMILAR TO TUNA) AND ANCHOVIES

ROAST SALAD `ENSALÁ ASÁ´ (WITH THREE COLOURED PEPPERS FROM EL EJIDO) AND VENTRESCA OF TUNA (BELLY)

ORCHARD SALAD WITH CAPERS AND TUNA (TOP OF HEAD)

ALMERIAN POTATOES SALAD WITH COD AND ORANGES

DICED RAF TOMATOES (I.G.P. LA CAñADA) WITH SALTED ANCHOVIES (CANTABRIA)

ALMERIAN COLD TOMATO SOUP (SALMOREJO)

SAUTÉED ARTICHOKES WITH SAUTÉED SCALLOPS AND IBERIAN HAM

BROAD BEANS WITH CUTTLEFISH AND PRAWNS

TASTER PLATE OF FOUR ALMERIAN TIPICAL STEWS OR DISHES

ANDALUSIAN ´COCIDO´ (NOODLE RICH BROTH WITH DICED HAM & EGG)

RABBIT `GURULLO´ (WITH RICE LIKE PASTA) `EL ROCEIPóN´

ALMERIAN WHEAT HOTPOT

´AJO COLORAO´ (POTATO PURéE) WITH RAY AND FRIED CORNBREAD BUNS (*)

PAPRIKA CASSEROLE WITH YELLOW FIN TUNA

MEAT AND CABBAGE ´BERZA´ HOTPOT

´MIGAS´ (WHEAT CRUMB SAUTEED) SERVED WITH CHUNKS OF SPECIALTY CURED MEATS

´VERA MEATBALL STEW´

...AND SPECIALITY RICE DISHES OF THE AREA SUCH AS:

LONGANIZA (CURED SPANISH SAUSAGE) RICE AND BEANS

VEGETABLE FRESH ANCHOVY AND RICE CASSEROLE

SCRAMBLED EGGS WITH:

PRAWNS, WILD MUSHROOMS, ASPARAGUS AND TENDER GARLIC SHOOTS

JOHN DORY ROE, `JULIENNE´ BUTTERNUT SQUASH AND COURGETTE WITH ASPARAGUS

SAUTÉED SCALLOPS WITH SEAWEED

OMELETTE OF:

WITH HAM (I.G.P. JAMóN DE SERóN)WITH SLOW BAKED POTATOES WITH ONIONS AND OLIVE OIL

ALMERIAN PRAWNS WITH SALICORNIA (WILD SEA ASPARAGUS)

RED SHRIMP FROM GARRUCHA (PRICE PER KG.)

ALMERIAN LANGOUSTINES (PRICE PER KG.)

SHRIMP (QUISQUILLA) AND WHITE ALBORAN PRAWN

PREMIUM RED SHRIMP FROM GARRUCHA (60 / 70 GR EACH) (UNIT)

HAKE OR RED COD MEDALLIONS FROM THE LEVANTE ALMERIENSE

FRIED OR GRILLED MONKFISH OR SWORDFISH (*)

POTERA SQUID WITH EXTRA VIRGEN OLIVE OIL

BAKED JOHN DORY INFUSED WITH SHERRY

SELECTION OF FRIED FISH FROM THE REGION (*)

RED MULLET FILLETS WITH GARLIC AND ROASTED ALMONDS (*)

CONFIT COD WITH LOBSTER SAUCE

RED PORGY OR PANDORA FRIED IN LIGHT GARLIC OIL

SELECTION OF FRIED FISH FROM THE REGION (*)

GRILLED `TARANTELO´ (SIMILAR BELLY) OF RED TUNA (FROM ALMADRABA, BARBATE)

BAKED TURBOT WITH WHITE GRAPE SAUCE

GRILLED BEEF ENTRECÔTE WITH/WITHOUT DIJON MUSTARD SAUCE (350 G.)

GRILLED BEEF TENDERLOIN STEAK

GRILLED VEAL RIBEYE WITH FOIE GRAS

GRILLED ´PREMIUM´ AGED BEEF (320 G.)

GRILLED AGED RIB EYE (BONELESS) (450 G.)

VENISSON RED WINE RAGOUT WITH CHESTNUTS AND MUSHROOMS

GRILLED SELECTED PORK DAM (100% ACORN FED) WITH AOVE POTATOES WITH EGG.

SAUTÉED WILD BOAR TENDERLOIN WITH TENDER GARLIC SHOOTS AND PINE NUTS

RED PARTRIDGE STEW

STUFFED MUDÉJAR PORK (WITH DATES & WALNUTS)

KID (BABY GOAT) CHOPS (GRILLED OR FRIED WITH TENDER GARLIC SHOOTS)

OVEN ROASTED FILABRES KID (BAY GOAT) SHOULDER (CUAJADERA)

FREE-RANGE CHICKEN SUPREME STUFFED WITH CONFIT DUCK AND PISTACHOS

WILD RABBIT THIGHS (OFF THE BONE) STUFFED WITH HAM AND CASHEWS

(FISH AND MEAT PORTIONS VARY BETWEEN 200 AND 250 G.)

OUR COMMITMENT

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