... “La alacena de María /María’s larder” exists is because we love, above all, cooking. And we do it the old way, rush free, with fresh local produce and paying attention to detail. As it used to be found in our elder’s larders, in María’s we will find traditional recipes served with Javier’s creativity and a pinch ofavantgarde so as to offer renovated classic-flavoured dishes which will surely surprise you. If there is a

word that defines our cuisine is without a shadow of a doubt, HONESTY.

In our family-owned restaurant, we work in exclusive with fresh seasonal local produce. Not only does this In our family-owned restaurant, we work in exclusive with fresh seasonal local produce. Not only does this philosophy allow us to enhance our flavours but “compels” us to update our menu and offer new in-season

dishes.¬

In addition, we present you with ourcarefully chosen wine selection, all of them from small artisanal wine cellars. Our section of natural wines is definitely worth a try, both at La Alacena and at home.

Besides, you can enjoy our group menus, on where you will also finddishes that are not listed on our menu. Besides, you can enjoy our group menus, on where you will also finddishes that are not listed on our menu. We also offer cooking courses and natural wine tasting events for groups (under reservation)…

…We hope you enjoy yourself at La Alacena de María, we provide a healthy authentic cuisine, honest and sincere, simply old-school home cooking with our chef’s innovative touch, because our intention is no other

but to make you feel

the reason why...

... at home

Starters and AppetisersLa Ensaladilla rusa (Spanish version of the olivier salad) ............................... 6,50€ The Unica 100% homemade! We make all the ingredients by hand. Cooked peppers roasted in their juice.Traditional pickled vegetables, fresh tuna cooked at low temperature and macerated in EVOO and our mayonnaise (classic recipe) made with pasteurized egg. Creamy, tasty and above all healthy

D´Amore salad(Gourmet lettuce, cherry tomato, heart of palm, avocado, shrimp, cocktail sauce and burrata cheese) .......................................................................... 10€We continue to reinterpret classic recipes, forgotten from Spanish cuisine. The mythical salad of the 80s improved. Refreshing, creamy and umami. With the recipe for the original cocktail sauce.

Seasonal croquette made with goat’s milk (4 pieces) So creamy!! ....................... 6,80€This is a staple in our kitchen. Their ingredients and flavour combinations vary constantly. Our secret? Let them simmer as if they were in an artisanal pot until we reach the desired creaminess.After that, we coat them in panko in order to make them crunchy on the outside and extra creamy inside.

Artisanal cheese with fruit and nuts ................................................................ 12,00€Fine cheese selection with a common denominator: they all come from small cheesemonger’s who elaborate their cheese in an artisanal and natural way. All of them are either Cartagena or national -based. Served with nuts and homemade jam

Deer carpaccio, khaki vinaigrette cooked with fresh fruit. cured cheese from Cartagena.cappuccina grass and Indian pancake papadum with aloe vera .................. 13,00€Game meat with dressing from the garden and one of our most celebrated cheeses.All about the classic Indian pancake to which we’ve added a Mediterranean touch. A dish with seasonal produce and lifelong kitchen inspiration

Battered squid with roasted corn and mango coulis .................................. 14,00€ Classic and surprising at the same time. To the crispy Andalusian squid we add the flavor of roasted corn that gives it

a crunch touch and an addictive flavor. We finish it with a mango cream made with fresh fruit. Summer with every bite.

Sautéed vegetable with chia seeds, raita sauce(traditional Hindu recipe) and mint .................................................................. 10,00€ At its cooking point, a little crunchy. Simple and different. To the taste of the vegetable we add fresh and toasted nuances, herbal and oriental. Who said eating your veggies was boring?

“Tomatepartío” (sliced kumato tomato),salted white tuna,caramelised onion, basil oil and caper berries stems ..................................... 9,50€A local classic;our contribution consists of selecting the best possible products for this salad. By the way, we love it when you dip your bread into the rich oil. Thank you!

Homemade tacos, aubergine chili, wild mushroom stew, sour cream and rocket (2 pancakes ) ............................................................... 9,70€A casual dish. This bad boy combines a tasteful vegetarian chili accompanied by homemade tacos. Eat it with your hands or with a knife and fork. Slightly spicy. Vegetarian tex-mex with a Mediterranean touch

“Pulpo a Feira” with a Mediterranean touch ................................................... 16,70€Another classic with a twist.Traditional boiled octopus, boiled potato parmentier, smoked paprika oil and herbs.

Huevosrotos with Iberian ham and assorted wild mushrooms ................. 11,00€ A classic in our cuisine. Sugar glazed potatoes, thin-sliced Iberian ham and an assortment of slow-cooked wild mushrooms, adding to the free-range eggs a mountain-like distinctive flavour.

Eggplants to cream tribute to Master Raimundo(Eggplant, ham, prawns, creamy béchamel and melted cheese) .............. 12,00€ Variation on the recipe of the great master of the Murcian cooks. Pioneer, scholar and tireless innovator. This is our humble tribute to the one who started it all. Thank you, Master!

Wook noodles with artichokes in sauce,ras al hannout, mint and lime ........................................................................... 12,00€A journey from the center of our kitchen to Asian and American cuisines. Our grandmothers’ recipe enriched with ingredients and techniques from Japan, the Middle East and South America.

Tuna tataki with ajoblanco and roe ................................................................. 14,70€This is a variation to the famous Alberto Chicote’s dish: Fusion cuisine putting in some effort and care with the produce. An umami dish with a touch of Andalusian tradition (ajoblanco) and an explosion of sea flavours.

Pate of “Cocido”(traditional stew from Madrid with meat and vegetables),snow peas and consomme .............................................................................12,50€With all the flavor of classic Spanish cuisine. I elaborate with love and without haste. A centuries-old recipe, rescued by our Chef and updated. Juicy and comforting, accompanied by its consommé, aldentes snow peas and our own homemade bread toasts.

Chocolate and chestnut soufflé,chantilly tangerine creamand sweet muslin quince and ginger foam....................................................... 5,00€Dedicated to chocolate lovers in all its aspects. A very seasonal dessert made entirely by hand.

Oven-baked cheesecake, made with local goat cheesefrom the Tallante from Cartagena area and red berries intense flavour!................. 4,50€ The traditional cheesecake elaborated with our sublime local goat cheese and accompanied by homemade fresh blueberry jam. Unctuous and addictive.

Candied fresh fruit cake with plum coulis ........................................................ 4,50€ Our particular cake made with fresh fruit and homemade cream. Who said eating fruit isn’t pleasant? A fruit dessert for fruit lovers and also for those who don’t like fruit so much.

main dishes

desserts

Cured Galician beef entrecote with padrón peppers (500 gr) ........................ 25,00€ To a good national cured beef little more can be added. In this case, the classic garnish of poached potato and padrón peppers. We just recommend that you don’t order it very cooked

Cheek glazed in its juice with grilled potato parmentier (Juicy pork) ........... 13,50€Tender and tasty. Cooked without haste as it has been done a lifetime. Giving it adequate time to enhance all its flavor. We accompany it with a totally addictive braised parmentier. Tradition and flavor.

Turbot, Bearnaise of Iberian pot, (sauce made with the classic Spanish vegetable stew) and Codium (delicious seaweed) ....... 16,00€One sea and land. Humble and proud. . To the sublime texture of turbot we add the historic French sauce passed by our most traditional recipe book. Finished by the incredible flavor of codium, algae also called sea barnacle.

Bulltail canelones and pear bechamel ............................................................ 15,00€After simmering a bull’s tail with the particular touch of our Chef. . We make these creamy canelones that enhances an original and refreshing bechame . Classic and different.

Cod at low temperature,with stew of its calluses andshitake mushrooms ......................................................................................... 16,00€We add to a juicy cod a side of its calluses with simmered sea sausages inside a deep and leisurely fish broth. Sea, sea and more sea. we finish it with a few jumped shitake mushrooms that elevate the dish to another dimension.