ENTRANTES / STARTERS
Tabla de quesos canarios curados con frutos secos
Canarian Cured cheeses mix with nuts
16
Jamón de bellota 5J
Acom-fed 5J ham
23,50
Carpaccio de picaña madurada
Thin slices of picanha, marinated in truffle oil, Parmesan, fresh arugula, and mushrooms.
17,50
Cecina de BUEY “El Capricho”
Delicately cured ox meat from the renowned El Capricho cellar — rich, intense, and deeply flavorful.
19,50
Steak tartar
Finely chopped sirloin, marinated with a touch of spices and egg yolk.
20,50
Langostinos al ajillo.
Prawns in Valde Cuevas Extra Virgin Olive Oil with a touch of garlic and chili peppers.
14,50
Pulpo a la Gallega
Octopus from O'Grove on a bed of local potato purée, with a light touch of extra virgin olive oil and smoked paprika.
23
Croquetas de cecina del capricho
Handmade croquettes with cured beef béchamel cream.
13,50
Empanadillas criolla de ternera o pollo (precio por unidad)
Creole-style empanada with dry-aged ribeye or chicken.
4,50
Albóndigas estilo Fuego
Meatballs made with dry-aged ribeye and an exquisite chef's sauce.
15,50
Brioche de solomillo
Brioche bread, crispy sirloin with pickled peppers, and truffle mayonnaise.
11,50
Ensalada césar de solomillo
Caesar salad: Crisp romaine lettuce, shaved Parmesan cheese, croutons, crispy sirloin, and its dressing.
16,50
Ensalada de Burrata infiltrada
Burrata cheese salad: Lollo mix, pesto, cured beef powder, and pistachios.
13,90
Cóctel de langostinos reconstruido
Gambas marinadas con aguacate, frutas de temporada, lechuga fresca, cherry´s y salsa rosa.
17,90
Servicio de pan y mantequilla casera
Homemade bread and butter service.
1,90
PRINCIPALES / MAIN DISHES
Costillas de ternera a baja temperatura
Beef ribs cooked at low temperature with a Porto reduction.
18
Lomo alto angus (300 grs. aprox.)
Angus high back (300 grs. aprox.)
23
Solomillo con salsa de Kimchi y langostinos (220 grs. aprox.)
Tenderloin with Kimchi sauce and prawns.
29
Solomillo al foie
Grilled tenderloin on a bed of potatoes, 50g foie medallions, and Pedro Ximénez reduction.
33
Solomillo nacional a la parrilla (220 grs. aprox.)
Grilled national tenderloin.
24
Secreto ibérico a la parrilla (220 gr)
Grilled Iberian secreto (220g).
19,90
Secrero ibérico apple
Grilled secreto with goat cheese and golden apple compote.
25
Chuletón de vaca frisona nacional (precio por cada 100gr)
T-bone steak from national Frisian beef (price per 100g).
5,90
Otros cortes (consultar)Other cuts (please inquire).
EXTRAS / Guarniciones / Side dishes
Papas panaderas con sofrito de cebolla y pimiento
Baked potatoes with onion and bell pepper sofrito.
3,50
Verdura de temporada salteadas
Sautéed seasonal vegetables.
3,50
Pure de papas camperas aromatizadas con cebollino y nuez moscada
Rustic mashed potatoes flavored with chives and nutmeg.
3,50
ARROCES / RICES
Arroz meloso de marisco limpio, langostino y zamburiña. (precio por persona)
Clean seafood rice with shrimp and scallops (price per person).
19,50
Arroz meloso de verduras de temporada, setas y almogrote (precio por persona)
Seasonal vegetable rice with mushrooms, asparagus, and Almogrote cheese (price per person).
16
Arroz trufado de codillo
Truffle rice with pork knuckle: Creamy rice with shredded pork knuckle, parmesan cheese, truffle, mushrooms, zucchini, and mushrooms (price per ...
23
Arroz de chuletón de frisona gallega (consultar precio)Rice with T-bone steak from Galician Frisian beef and grilled peppers (price upon request).
Arroz con tuétano y carne madurada (precio por persona)
Rice with marrow and aged meat (price per person).
23
Arroz negro: calamares, langostino, tacos de merluza y alioli de almogrote (precio por persona)
Rice with squid ink, shrimp, hake cubes, served with an Almogrote aioli.
19
Arroz caldoso de langosta y marisco limpio (precio por persona)
Brothy lobster rice with mussel meat, clams, shrimp, and hake cubes.
31
Fideuá de marisco y zamburiñas (precio por persona)
Seafood fideuá with scallops, shrimp, mussel meat, and clams (price per person)
19,50
POSTRES / Desserts
Semi frio de mango y maracuyá
A soft and refreshing dessert with semi-cold mango, passion fruit ice cream on a baked vanilla tartlet base.
7,50
Tarta de dulce de leche
Dulce de leche tart on a Lotus cookie crust with meringue soil.
6,50
Tarta de queso casera
Homemade cheesecake.
7,50
Coulant de chocolate negro
Dark chocolate coulant.
7,50
Fuego
Restaurante en PALMAS DE GRAN CANARIA (LAS)
928635864
https://www.facebook.com/fuegolaspalmas
fuegoygrano