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 spring 2025 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 69€ (without drinks) it’s very good value and makes the most of seasonal products. You can see photos of the Spring 2025 tasting menu below and also the one from Spring 2024. A vegetarian menu can also be arranged with prior notice. A couple of favourites from the latest menu: the watermelon salad with feta cheese and black olive crumble, the sous vide confit cod with muhammara sauce and pil-pil foam, and the fabulous baklava/poleá fusion dessert.

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 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.

Bread/Service Charge: €

Trajano 2
Tel. 954 328 150
Open 13.00 – 16.00 / 20.00 – 23.00
€ € € €

Food 8 | Wine 8 | Service 8 | Ambiance 9

Tasting Menu Spring 2025

seared oyster tartare, false caviar, PX vinegar foam

white shrimp tartare brioche, toast with beurre noisette & riofrío caviar

upside-down puff pastry, smoked eel, blueberry cream cheese, vanilla EVOO

watermelon salad, feta cheese, black olive crumble, ras el hanout
garbanzos, false caviars of evoo and mint vinaigrette

sous vide confit cod, muhammara sauce, gratin pil-pil foam, sautéed seasonal vegetables

sous vide duck magret, orange-flavoured wheat, oloroso flambéed pears

moroccan baklava with poleá

maître Manuel Terry & chef Ali Elkardoudi

Tasting Menu Spring/Summer 2024

Moroccan salad with semi-cured sea bass on crackers with red cabbage sauce

carpaccio of Ibérico pork, sprouts and semi-cured cheese

oyster au gratin with mornay sauce
blue oyster with chermoula sauce

Moroccan chicken pastela, salad with dried fruit and vanilla vinaigrette

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

The Lemon

chef Ali Elkardoudi

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Updated April 2025

La Carmela opened in June 2024 adjacent (actually connected) to chef Iván Valero’s already popular Ivantxu Espacio Bistronómico (est 2015). The name pays tribute to his mother. In fact the whole place feels like a tribute to Iván’s past and present, with imagery from his hometown of Badalona (Catalunya) in the colourful artwork and even the floor tiles. There’s a small bar as you walk in with tall tables on either side. Further along is an area with low tables in front of an open kitchen. It’s a nicely lit and welcoming space.

There’s a short well thought out menu, and a great wine list. Plus you can also order dishes from Ivantxu next door. Service is professional, knowledgeable and friendly.

Now open for breakfast! With a “knife & fork” concept that includes daily fresh bread made in house.

Bread/Service Charge:  2.50€ PER PERSON (all bread made in house)

Monte Carmelo 27
Tel. 678 81 30 88
Open 9.00 – 16.00 Wednesday – Thursday
9.00 – 15.30 / 19.30 – 22.30 Friday – Saturday
12.00 – 15.30 / 19.30 -22.30 Sunday
€ € € €

Food 9 | Wine  | Service 8 | Ambiance 8

Guillardeau nº2 oyster s with corn and lime granita

gildas Ivantxu with salmon and boquerón en vinagre

grilled morcilla de Burgos with apple

scallop, foie gras sauce, green apple

whole fried calamar

line-caught hake “santurce style” with garlic and pan-fried potatoes (Ivantxu menu)

char-grilled butifarra with samaina and spiced sauce

chef and owner Iván Valero

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Updated April 2026