Nuestra carta
At La Encarnación, our chefs blend Mediterranean cuisine with contemporary flair, using fresh, locally sourced fish and produce to preserve authentic textures and aromas. Savour original creations where tradition meets innovation in every dish.
EXPERIENCE VINTAGE CHARM WITH ALL MODERN CONVENIENCES
Delicatessen
Cheese and smoked salmon delicacies accompanied by prawns, trout caviar and black salt flakes
Mini twist of foie and nougat with Merlot wine jelly
Scallop with lettuce bouquet spice up with seafood, red prawns, parmesan cheese slice seasoned
Ravioli stuffed with foie gras with wild mushroom sauce
Broken eggs on background of wild boletus and crunchy of ham
Cheese, truffle an boletus bomb on guacamole and crispy parmesan
Bao bread with vegetables and chicken
TCod toast with tomato jam, basil and balsamic vinegar reduction
Starters
Mullet roe shavings, salted tuna and fried almonds
Iberian ham with manchego cheese and marcona almond
Duck liver “Encarnacion” style (duck liver to spread on the bread)
Scrambled eggs with smoked salmon and prawns with slices of fried bread
Octopus, on potato bread from Cartagena countryside and stir-fry tender garlic
Octopus gallega style
Clams with garlic
Fried chopitos with baby broad beans and crunchy iberian ham
Prawns with garlic
Grilled prawns from Santa Pola (6 unit.)
National grilled squid
Squid Andalucia style
Assortment of grilled vegetables from the Murcia orchard
Fish and seafood soup
Peas cream with Mediterranean seafood and croutons
Salads
Mixed salad with french dressing (with canned tuna)
Tomato salad with tuna (with cured tuna)
Warm salad with scallops, red prawn and mullet roe on lettuce with seafood dressing and sliced parmesan cheese
Gourmet salad, duck breast on top, walnuts and mozzarella pearls with a honey
Pasta
Spaghetti carbonaro
Spaghetti roquefort
Ravioli stuffed with foie gras with wild mushroom sauce
(mínimum 2 people )
Rices
Fish and seafood paella
Mixed paella (fish, seafood and meat)
Chicken and murcian orchard vegetables paella
Murcian orchard vegetables and cod flakes paella
Rice “a banda” with bare seafood
Rice with lobster
Caldero special rice dish with fish and garlic “ali-oli”
Black rice with little scallops
Fishes
Bream or sea bass cooked in salt coating
Bream or sea bass Bilbao style (grilled bream)
Sea bass fillets with barbels in green sauce
Turbot poached in cava sauce
Cod loin with citrus sauce and wild mushrooms
Baked salmon loins in peas cream and seafood and trout caviar
T una tataki on roasted peppers with kimchy and citrus
Meats
Iberian pork sirloin with dates sauce and crunchy of marcona almond
Goat chops fried with tender garlic
Duck magret in merlot sauce with candied orange
Sirloin foie grass style in madeira wine sauce
Sirloin steak cut in pieces with raisin and deied apricot sauce
Veal entrecote
Smoked entrecote with olive tree flavouring
Sirloin steak Segovia style (grilled sirloin steak)
Tournedo or sirloin steak beef from Segovia with olive tree flavouring
Sauces: Pepper, roquefort, Dijon mustard
kids
Breaded chicken breast
Iberian ham croquettes with french fries
Battered prawns with french fries
Breaded hake steak
Spaghetti with tomato sauce
Squids with chips
Desserts
Chocolate souffle with vainilla ice cream from Tahiti
Parfait ball of almonds and caramel of amaretto and saffron
Mojito cocktail with white chocolate ice cream
Tiny puff pastries filled with white chocolate mousse and poppy seeds in fruits of the forest sauce
Profiteroles with chocolate sauce
Cream cheese with biscuit and berries jam scented with romero honey
Lemon sorbet
Pistachio ice cream with crispy biscuits
Tangerine and passion fruit ice cream
Assortment of cheeses
