Spring has come and with it Lent. The winter has its last moments, the plants begin to sprout, the landscape is green and in less than a month we will celebrate Holy Week. Even so, we still like to eat soups and stews which, in Spain, are also called ‘spoon food’.

At Cueva la Martina we are respectful towards traditions and we like to adapt our cuisine to the different seasons of the year. That’s why, once again, we hope to welcome you in our restaurant tasting our different gastronomic suggestions, suitable to be savored also in the Lenten season.

Amongst others there are our Ajo Tomate Soup, the Gachas (an ancestral recipe made of flour, water, olive oil and garlic) served with Carabinero-Shrimp, the Lobster with Chickpeas, Hake in Seafood Sauce with Clams and Prawns, Sea Bass, Turbot, Cod, Manchego-style peppers, Octopus, and – of course – the local Lent dessert par excellence: Torrijas, a delicious Spanish-style French toast.

All these dishes are culinary delights that can be enjoyed also in this period of purification and body cleansing.

Gastronomy is our passion 365 days a year. We like to cook well and eat well, also in the forty days of spiritual preparation prior to the feast of Easter. And we invite you to enjoy a good dinner with us, at Cueva La Martina.