Lent, which dates from the fourth century and is celebrated in Christian churches, is aimed at the spiritual preparation of Easter. It is a time of purification, reflection, lighting, sacrifice and penance, in which the practice of fasting and abstinence from meat gains great importance as it is intended to imitate the fast of Christ in the desert.
Not only Christians experience this period of corporal purifying. In fact all cultures have their time of abstinence dictated by religion.
But since this is a culinary blog, we prefer to leave these issues to priests and the faithful and focus on the gastronomy and culinary specialties of the 40 days of Lent.
Our chefs at Cueva La Martina Restaurant have prepared a special menu, which respects the Christian tradition without having to mortify yourself and giving up on a good meal. A tasty menu that you can enjoy every day at our Restaurant until Palm Sunday.
The menu starts with Smoked Fish Timbale with Chum Salmon Caviar, Sesame and Balsamic Vinegar, followed by a Light broth of Almadraba Tuna with Artichoke Hearts and it ends, of course, with the Spanish Lent dessert par excellence: a delicious Spanish style French toast with Nuts and Cinnamon Ice Cream.
All for € 15 per person; bread, water and white or red local wine included.