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Andalucia's Restaurant Guide
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The Restaurant of Hotel La Posada del Torcal

Our excellent restaurant under the watchful eye of our internationally renowned Head Chef, Paul Tugwell, will leave a mouthwatering taste in the most discerning of palates!

Paul trained for five years at the Savoy Hotel in London, subsequently moving to Spain where he has worked in several of the best Marbella restaurants, then as Head Teaching Chef at the prestigious Swiss Hotel and Catering School, “Les Roches” in Marbella before joining us permanently.

He believes that the freshest of ingredients and excellent stocks and sauces are the secret of sublime cuisine. He can be found on a daily basis gathering fresh produce from La Posada’s own organic herb and vegetable garden. His innovative mix of the finest of Spanish dishes served with an “international twist” and beautiful presentation is receiving stunning feedback from our clients.

Interior of Restaurant of Hotel La Posada del Torcal The outdoor seating of the restaurant offers splendid views of El Torcal in the Antequera region

or TELEPHONE: +34 952 031 177

The Menu of the Restaurant of Hotel La Posada del Torcal

The outdoor seating of the restaurant offers splendid views of El Torcal in the Antequera regionEntrées

Foie gras and goat’s cheese from “La Higuera” with
caramelised apple
Terrine of seafood with truffles and fresh herbs served with a fennesh vinagrette scented with peppers senchuan
Consommé of wild mushrooms with Iberian pork ravioli and Serrano ham
Seared duck breast with potato and leek purée and salad of red cabbage, honey and mint
A rich Mediterranean fish stew served with garlic croutons
Salad of roasted root vegetables served with a light mousse of salt cod and cream cheese

Main Courses

Pan fried filet of beef served with confit of shallots, truffles and red wine
A trio of salmon ¨in textures¨
Fillet of seabream in a fresh tomato and anis sauce
Pan fried veal steak with pink grapefruit and asparagus
Grilled lamb cutlets with roasted bell peppers served with a port and tarragon scented jus
Grilled fillets of John Dory with a carrot and caraway butter sauce
Boned quail filled with a pork, shallot and mushroom stuffing in a sweet sherry and tarragon sauce


Banoffee mousse with a light chocolate sauce and pistachios
Warm apple and cinnamon crumble served with
Mascarpone chantilly
Creamed white chocolate with a soaked sweet sherry sponge
and jellied seasonal fruit
Rich chocolate and mandarin tourte
Selection of local Spanish cheeses with membrillo
Individual passionfruit cheesecake

(We also have a selection of homemade sorbets and ice
creams, please ask our waiters)

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