15 – 21 April 2019

By 8 April, 2019 April 11th, 2019 MENUS_EN

Menú elaborado para que puedas seguir la Dieta Mediterránea de una forma fácil y práctica, teniendo en cuenta los productos de temporada.

BreakfastMilk. Toast with tomato slices, farmer's cheese and rosemary.Coffee with milk. Bread wtih virgin olive oil with sardine spread.Kefir. Muesli. Tangerines.Milk. Mini semi-hard cheese sandwich.Coffee with milk. Toast with virgin olive oil. Pear juice.Milk. Vegetable sandwich. Fresh orange juice.Fruit smoothie. Ham and cheese crepes.
Mid-morning snackStrawberries. Hazelnuts.Breadsticks. Fresh grapefruit juice.Tea. Melba toast with virgin olive oil.Greek type yogurt with apple and cinnamon.Tea. Rice cakes.Appetizer: varied pinchos.Appetizer: varied steamed molluscs.
LunchWholegrain rice sauteed with raisins, eggplant and spring onions.
Grilled pork tenderloin stuffed with cheese, with a side of grilled peppers.
White beans and clam stew.
Chicken drumsticks with zucchini.
Fresh fruit salad.
Varied baked tubers with Provencal herbs.
Broccoli omelette with mixed salad.
Vegetable soup with mini chicken meatballs.
Mackerel stewed with onions.
Banana slices with dulce de leche.
Fish and noodle soup.
Chickpea stew with spinach and cod.
Orange with pine nuts.
Sauteed peas.
Grilled grouper slices with hazelnut sauce.
Lemon cake.
Salad with prawns.
Baked rack of lamb with couscous.
Profiteroles with cream and chocolate.
Afternoon snackmilk. Homemade almond pastries.Yogurt. Corn cakes.Milk. Toast with avocado and lemon.Homemade granola bar.French toast.Traditional pastries from Sanlucar.Pestiños/Mona de Pascua/Hornazo.
DinnerBaked artichokes.
Scrambled egg with tender garlic and aspargus with lettuce.
Potato stew.
Baked trout with carrot puree.
Eggplant au gratin.
Grilled turkey fillet with tomatoes au gratin.
Fresh pineapple.
Sauteed pastas with leeks and walnuts.
Cod fritters with cucumber salad.
Asparagus casserole.
Eggs with pepper sauce.
Garlic soup.
Rabbit in garlic with artichokes.
Seasonal fruit skewers.
Steamed green beans and carrots.
Four-spot megrim with lemon and onion sauce.

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