La Fábrica del Sabor - Main Courses

Meats Fish Vegan Dishes

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Meats

Beef Tenderloin with Green Pepper

👨‍🍳 ⭐

Tenderloin medallions seared to perfection, served on a sauté of mushrooms (shiitake, porcini, and button) and bathed in a smooth green pepper and brandy cream. Finished with microgreens and salt flakes.

Grilled Lamb Chops

Grilled lamb chops, juicy and with an aromatic crust, served on a light sauté of mushrooms. Accompanied by roasted carrots with spices and a smooth herb cream (parsley and mint) with a citrus touch of lemon.

Crispy Duck Confit with Parmentier

Duck leg confit at low temperature and browned for a crispy skin, served on truffled potato parmentier. Accompanied by roasted cherry tomatoes on the vine and reduced juice from the roast for intensity and shine.

Aged Beef Ribeye

👨‍🍳 ⭐

Aged ribeye, seared at high temperature for an intense crust and juicy center. Served with creamy parmentier, sautéed seasonal vegetables, and reduced roast juice. Accompanied by homemade fries.

Grilled Chicken with Gochujang

Deboned chicken thigh marinated in gochujang (Korean chili paste), soy sauce, and lime, grilled and glazed for a juicy and slightly caramelized finish. Served with sautéed rice with vegetables and a side of kimchi, finished with toasted sesame, scallions, and an extra touch of spicy sauce.

Fish

Cod Loin with Soft Pil-Pil

Cod loin seared with crispy skin, served on a soft pil-pil (emulsion of oil and cod juice) and sautéed seasonal vegetables. Accompanied by roasted potato with herbs and a touch of lemon.

Grilled Hake with Prawn

Hake loin with crispy skin, accompanied by a grilled prawn and creamy saffron risotto with mushrooms. Finished with reduced seafood juice, microgreens, and a touch of lemon.

Braised Octopus with Creamy Rice

Braised octopus with a smoky touch, served over creamy paprika rice with tomato and green pepper sofrito. Finished with spiced red oil, fresh herbs, and a touch of lemon. Accompanied by sautéed padrón peppers.

Grilled Salmon with Parmentier

Salmon loin seared on the grill, juicy on the inside and golden on the outside. Served over creamy potato parmentier, with grilled vegetables (asparagus, zucchini, pepper) and roasted cherry tomatoes. Finished with herb butter and a touch of lemon.

Vegan Dishes

Crispy Tofu Buddha Bowl...

Jasmine rice bowl with marinated crispy tofu, spiced baked chickpeas, roasted sweet potato, steamed broccoli, cucumber, red cabbage, and avocado. Finished with toasted sesame, cilantro, and a citrus dressing of lemon and ginger.

Fusilli with Grilled Mushrooms, Cherry Tomato...

Fusilli pasta sautéed with grilled mushrooms (oyster/pleurotus), roasted cherry tomatoes, fresh spinach, and a vegan basil and lemon pesto. Finished with toasted pine nuts and a drizzle of extra virgin olive oil to enhance aromas.

Creamy Chickpea Curry...

Mild and aromatic chickpea and sweet potato curry in coconut milk, with toasted spices and a citrus touch of lime. Served with basmati rice and finished with fresh cilantro, sesame, and slices of chili for those who want a spicy kick.

Dish added to "To order"

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