Bloved Restaurante

Creamy rice with succulent lobster, slow-cooked in a rich seafood broth with saffron and a hint of brandy.

Slow-roasted suckling pig, incredibly tender with crispy skin, served with a confit potato and apple compote.

Seared red tuna tataki, thinly sliced and served over a vibrant, chilled salmorejo (Cordoban tomato soup) with arbequina olive oil.

Tender confit artichokes crowned with a slow-cooked egg and shavings of black truffle, drizzled with truffle oil.

Braised beef cheeks in a rich red wine reduction, served with a silky potato parmentier and crispy leeks.