Restaurante La Farala, Granada, 1/24/20

IMG_9889
interior

Restaurante La Farala is on the second story of a building that has a Flamenco club on the first floor.   They have been open one and a half years.  Music is in the background and the lighting has a yellow tint to it.  The polished bare wood tables are set with a gray or black stone placemats and a contrasting white or black napkin. Bench seats are along the walls for some of the closely set tables and others are free standing with just chairs.  Several large square columns divide the room and one wall had some heavily draped windows overlooking the street.  The floor is a nice wood plank and the ceiling had some recessed portions.  The show downstairs was over so there was no noise from there but seating is available when the shows are on and in that case there is another way to enter the restaurant.  The menu offers a la carte items and 3 tastings of different sizes.  Optional wine pairings are available.  We ordered the middle size menu and our own wine.  The waiter said the longer menu would take over 3 hours and you should be really hungry with it.

IMG_0188
interior
IMG_0191
interior
IMG_0229
interior
IMG_9903
menu 1
IMG_9898
menu 2
IMG_0210
Frankie shared the restaurant details

 

The staff took awhile to get started with us but once they did the pacing was good.  They offered us a complimentary glass of cava because of the delay.

IMG_9917
beginning cava
IMG_9890
table set up

 

The first set of snacks included potato, eggplant gel with honey, falafel with a liquid center and Sierra Nevada Water.  The Moorish bread was a soft bun with a filling.  The falafel had the most flavor of the group.

IMG_9951
snacks
IMG_9955
closer
IMG_9959
inside
IMG_9964
closer
IMG_9939
Frankie napped on the bench

 

The Oyster/Padrón/Pepper was a French oyster with a Padrón pepper sauce and topped with pickled pepper slices.  There was a nice bit of spicy heat to the oyster.  It was a good combination with the spice really bringing out the oyster flavor.

IMG_9972
Oyster/Padrón/Pepper
IMG_9978
closer
IMG_9979
turned
IMG_9944
wine front
IMG_9947
wine back

 

Potatoes/Bicycle/Red Shrimp was made with potato gnocchi, raw shrimp in a sauce of red prawn and sea urchin.  The shrimp and gnocchi were well matched but a touch on the salty side.  The broth was tasty but mild.

IMG_9980
presentation
IMG_9982
closer
IMG_9985
potatoes, bicycle, red shrimp
IMG_9989
from the side
IMG_9992
closer
IMG_9934
Frankie studied the floor

 

Housemade bread was white or wheat.  It was presented in slices with a fruity olive oil.  The white bread was very light and the dark a bit more dense.  Neither really had a crisp crust.

IMG_9998
breads
IMG_0003
bread
IMG_0012
bread and oil
IMG_0007
olive oil
IMG_9927
Frankie wanted water in the oil well

 

Squid/Mushroom was a white mushroom emulsion with squid and portabella pieces.  The broth was really strongly flavored and the squid cut into long pasta-like shreds.   The broth thickened and made the squid strips pasty but they still tasted good.

IMG_0014
Squid/Mushroom
IMG_0019
turned
IMG_0026
closer
IMG_0029
turned
IMG_0032
another side
IMG_0038
taken apart
IMG_9932
Frankie found a shelf

 

Cauliflower/Almond/Truffle was cauliflower cooked in a low temperature with butter and sitting on a rice flour bechamel.  The dish had lots of flavor, the sauce having a hint of nutmeg.  The cauliflower was cooked to a nice tender.  It was a good one.

IMG_0046
cauliflower, almond and truffle
IMG_0049
closer
IMG_0059
turned
IMG_0060
turned
IMG_0220
Frankie liked the business card

 

Seabass/Cabbage/Marinade was sea bass with cabbage  in a garlic vinegar sauce.  The fish was cooked perfectly and the sauce quite tasty.  There were some salt crystals on the top that sometimes were too much but easily spread or flicked off.  The cabbage was a good match with the fish.

IMG_0069
Seabass/Cabbage/Marinade
IMG_0073
closer
IMG_0079
Frankie thought the plate was different and probably hard to clean

 

Shank/Lamb was just that and it was carved tableside.  It was cooked Santceloni style with garlic and herbs.  It was plated with nicely cooked eggplant.  The lamb was cooked to a wonderful flavor and texture but its good strong flavor overpowered the eggplant that was served on sour cream.

IMG_0086
presentation
IMG_0094
slicing meat
IMG_0104
saucing
IMG_0109
Shank/Lamb
IMG_0112
closer
IMG_0117
another portion
IMG_0129
turned
IMG_0132
eggplant
IMG_0136
closer meat
IMG_0137
Frankie found a box

 

Orange was the first dessert.  It was a sweet orange on a macadamia crumble with a passion fruit and orange emulsion. It was a good, a tasty combination of flavors and textures.

IMG_0148
Orange
IMG_0151
turned
IMG_0157
closer
IMG_0162
inside
IMG_0144
Frankie napped on the hand towels

 

The second dessert was called Moorish/Sweet.  It was a soft cake with spices topped with sweet cream alongside Greek yogurt ice cream.  The cake was herby and some crumbles were under the ice cream which added crunch.  The server gave us a glass of sweet wine to accompany it which was nice.

IMG_0167
Moorish/Sweet
IMG_0170
closer
IMG_0175
from the top
IMG_0178
side view
IMG_0186
Frankie finished it

 

Last treats were a profiterole with chocolate and cinnamon that was nice.  A chocolate and hazelnut ball was crispy on the outside and had a soft interior.  A frozen black truffle was the third piece and it was super strong chocolate with truffle undertones.

IMG_0192
last treats
IMG_0205
inside
IMG_0225
Frankie found another box

Leave a Reply