Creative cuisine in Granada that does not hide behind the adjective
At Paprika Realejo creative cuisine follows a simple rule: Granada produce, technique in the service of flavour and spices from around the world when they add something. No empty foams, no plating that distracts.
What we mean by "creative"
For us creative cooking is not breaking things for the sake of it. It is respecting Andalusian produce and letting techniques from around the world light it up. That is why a free-range chicken skewer sits next to udon noodles, and free-range eggs with truffle next to a grilled avocado.
Three rules: produce at its peak, technique that goes unnoticed and dishes that leave the pass fast. If a dish stops meeting them, it comes off the menu.
Five families on a short menu
Holm-oak grill
Holm-oak charcoal, controlled fire, short times. Free-range chicken skewers, churrasco, ribs and entrecôte.
Vegetables with technique
Vegan udon, organic hummus, Paprika-style vegetable tacos, artichokes with Iberian ham and stir-fried vegetables.
From the sea
Smoked grilled octopus, salmon tartare and grilled avocado.
Tradition, raised
Free-range eggs with truffle, house-recipe croquettes, Iberian presa flamenquín and pork secreto toast.
Cult desserts
Caramelised brioche torrija with ice cream and homemade cheesecake. This is where the meal ends.
Sarper Onder, between Istanbul, London and Granada
More than fifteen years in chef-driven kitchens. At Paprika he runs an open kitchen that combines discipline and play, with the grill setting the pace.
See the full menu
Book your table
Instant confirmation. Groups of more than eight or the whole venue, by phone.