JOSÉ CARLOS GARCÍA PRESENTS ITS MENU WITH NEW SEASONAL PRODUCTS, GREATER PRESENCE IN THE DINING ROOM AND EXPANSION OF ITS WINE CELLAR.

Málaga, February 9, 2023 – José Carlos García takes advantage of the change of season to renew his menu in a natural way and introduce seasonal products such as red cabbage, artichoke, leek, spinach, elvers, eel, red fruits or pomegranate.
Passionate about the local larder, the Malaga chef is committed to zero kilometer in his cuisine, based on traditional Andalusian recipes.

José Carlos García presents two menus, a short one “Productos de estación y Proximidad”, with eight appetizers, seven dishes and three desserts; and “José Carlos García 2023”, a little more extensive, also with eight appetizers, 10 dishes and three desserts.
Both proposals share the appetizers: the tuber millefeuille, sunflower seed polvorón, poultry parfait with cocoa, mushroom cappuccino, stew croquette, sourdough breads, white zurrapa and eggplants; as well as main courses such as oyster with fermented soy, tomato with sardine and mustard, leek, mountain gazpachuelo with trotters and prawns, lobster with rice and saffron, sea bass, celery and mild marinade, and the mellow veal and dressed red cabbage; and the trio of desserts: the cheese tasting, the coconut, anise, raspberry, almond, and chocolate with orange and EVOO.
The three main courses that complement the more extensive menu are such appetizing morsels as caviar with sour cream, elvers au gratin, and roasted and rested pigeon with beluga lentils.

José Carlos García faces this season with great enthusiasm because “traditionally the winter season is always very good in Malaga. We work hard because there are a lot of events in the city that motivate and encourage the whole team to be prepared and attend with enthusiasm and dedication to our customers.”

Precisely, the new menu is designed so that the dining room team, led by Lourdes Luque, is co-starring with the kitchen, so that the staging of some dishes is finished off in front of the diner to enjoy the plating in certain passes, with actions such as saucing the gazpachuelo, grating the truffle or serving the rice on the fire.