El Limón is the fine dining restaurant in 5 Star GL Hotel Don Ramón, housed in a 15th century palace a stone’s throw from the Plaza del Duque. We were recently invited to enjoy the new summer 2024 tasting menu designed by chef Ali Elkardoudi Farhi. As always, all opinions are my own.
The restaurant has its own entrance, separate from the Hotel reception, with an elegant bar as you enter that leads into a pretty lemon-tree filled tiled patio. Chef Ali Elkardoudi has introduced some Mozarabic touches to the tasting menu, which changes twice a year. At 65€ (without drinks) it’s very good value and makes the most of seasonal products. You can see photos of the tasting menu below with some substitutions for my pescatarian friend. A vegetarian menu can also be arranged with prior notice. A couple of favourites from the menu: the gorgeous chicken pastela and the sea bass with celeriac parmentier and sautéed peas in buerre noisette.
There is also a tapas menu in the bar and a restaurant la carte menu, both offering seasonal Mediterranean cuisine. The wine list includes a good selection of both regional and national wines, including an impressive number of sherries and a separate cocktail menu. Service is very professional and friendly. Looking forward to going back to try the regular menus.
Also be sure to check out the lovely rooftop terrace for cocktails and snacks.
Trajano 2
Tel. 954 328 150
Open 13.00 – 16.00 / 20.00 – 23.00
€ € € €
Food 8 | Wine 8 | Service 8 | Ambiance 9
Moroccan salad with semi-cured sea bass on crackers with red cabbage sauce
carpaccio of Ibérico pork, sprouts and semi-cured cheese
Cantabrian anchovies on toast with truffle butter
(pescatarian substitution)
oyster au gratin with mornay sauce
blue oyster with chermoula sauce
Moroccan chicken pastela, salad with dried fruit and vanilla vinaigrette
lubina cannelloni with bechamel and semi-cured cheese sauce
(pescatarian substitution)
garlic white prawn tartare on portobellos with charcoal regañá
sea bass, celeriac parmentier, sautéed peas in buerre noisette
beef tenderloin with foie gras, smoked cauliflower purée, port sauce, crispy pastry
creamy rice with cod roe and corvina with ginger alioli
(pescatarian substitution)
The Lemon
chef Ali Elkardoudi
