Our menus

El Umbráculo Restaurant is the ideal place to taste the delicious cuisine of La Mancha, especially Campo de Montiel products.

You shall be pleased with our food.

Menu

Discover our Gastronomy from La Mancha

 

HOT AND COLD STARTERS:

ACORN-FED IBERIAN HAM (of the Guijuelo region)

IBERIAN PORK LOIN (of the Guijuelo region)

PLATE OF IBERIAN PORK (of the Guijuelo region)

SEMICURD CHEESE (of the Manchegan region)

CURED MANCHEGAN CHEESE

DRIED VENISON with TOMATO PASTE on TOASTED COUNTRY BREAD

RED PARTRIDGE CROQUETTES OR IBERIAN HAM OVER CRISPY LEEK

DUCK FOIE GRAS with CHOCOLATE-FIG JAM

PARTRIDGE PATÉ on PEACH COULIS with CRISPY SPINACH

SANTOÑA ANCHOVIES with TOMATO-AVOCADO TARTARE and FINCA MARISÁNCHEZ OLIVE OIL

HERB-MARINATED COD SALAD with HONEY TRUFFLE VINEGRETTE and NUTS

TEMPURA SQUID with TOMATO-GINGER CONCASSÉ and ROE over MIXED GREENS

ROASTED SCALLOPS with BACON and ROSEMARY over GRILLED, FRESH VEGETABLES TOSSED in ORANGE VINEGRETTE

FRIED MANCHEGAN CHEESE STRUDEL with IBERIAN HAM and SWEET TOMATOES

ROASTED SEASONAL MUSHROOMS with POACHED EGG and MACADEMIA NUTS

FRESH DUCK FOIE GRAS with FRIED EGGS and SAUTÉED GARLIC POTATOES

 

MEAT:

GALICIAN BEEF STEAK with SALAD and POTATOES (2 people)

BEEF TENDERLOIN in PEDRO XIMENEX WINE SAUCE

IBERIAN PORK ROAST with TRUFFLE MASHED POTATOES and FRIED MANGO

VENISON LOIN COOKED RARE with MUSHROOMS

APRICOT STUFFED RABBIT with RAVIOLI

STEWED PIG TROTTERS in a MUSHROOM CAULIFLOWER SAUCE

CRISPY OXTAIL and ROASTED PUMPKIN

 

FISH:

COD CONFIT over HUMMUS with PRAWNS and IBERIAN HAM

GALICIAN HAKE with SAFFRON STEAMED POTATOES

FILLET OF TURBOT in TOMATO ROESMARY SAUCE with SAUTÉED CLAMS

ROASTED SEA BASS with ALI-OLI and TEMPURA VEGETABLES

 

REGIONAL CUISINE:

GARDEN VEETABLE RATATOUILLE with FRIED EGG

MANCHEGAN PORRIDGE with BACON

TRADITIONAL SHEPARD’S BREAKFAST of BREADCRUMBS and EGGS

RICE with HARE in ROSEMARY

BEANS with PARTRIDGE

RABBIT with POTATOES

PICKLED PARTRIDGE

QUAIL and ROASTED PEPPER SALAD

MILK-FED LAMB CHOPS with POTATOES

 

MENU OF THE DAY (Monday through Friday):

FIRST: DUCK SALAD in PEACH VINAIGRETTE, SAUTÉED MUSHROOMS with IBERIAN HAM, or TEMPURA VEGETABLES with MASHED POTATOES and PRAWNS.

SECOND: ALBECORE TUNA and CRISPY SPINACH, CRISPY COD IN TOMATO-THYME SAUCE, DUCK with RASPBERRY SAUCE and VEGETABLE TARTARE, or PORK TENDERLOIN MEDALLIONS in PEDRO XIMENEZ WINE SAUCE

WATER, BREAD, GLASS OF RED OR WHITE WINE, AND COFFEE

DESSERT OF YOUR CHOICE

DESSERTS:

THREE LAYER CHEESECAKE

MILK CURDS with POLLEN, HONEY and FLOWERS

WARM CHOCOLATE CAKE with VANILLA CRÈME and VIOLET ICE CREAM

TARAMISU

BREAD OF CALATRAVA

HOMEMADE CUSTARD

VARIOUS SORBETS

ARTISAN ICE CREAMS

 

KIDS MENU:

FIRST:

HAM and CHEESE PIZZA

CUBAN RICE with TOMATO, EGG, and FRIED PLANTAIN

PASTA in TOMATO SAUCE

ALPHABET SOUP

 

SECOND:

BREADED CHICKEN FILETS with FRIES or SALAD

LAMB CHOPS with SALAD

FILETS OF GRILLED SOLE

 

DESSERTS:

CHOCOLATE SOUFFLE

ICE CREAM

COLA CAO with OREO COOKIES