Gula

About

Darsena 3
669 599 849
8.30am until late
Closed: Monday

More About Gula

Regular Activities and Events

Restaurante Gula is setting up a wine appreciation club with monthly meeting of members who will be invited to partake in an evening of wine tasting with information to provide an understanding and appreciation of viticulture, from the vineyard to the table.
Meetings are to be arranged on the last Tuesday of each month and membership will be limited to 50 members. The membership fee will be 5 euros.

Gula intend that the members will be advised by the winemaker of the wine being tasted.

Interested parties can contact Restaurante Gula on +34 669 59 98 49 for membership.
Every Thursday evening throughout the winter and spring months Restaurante Gula will be providing customers with a 3 course meal plus a glass of wine for 15 euros a person.
On offer a different menu each week featuring traditional dishes from the various areas of Spain.

The menu for each Thursday will be published on the Monday prior to the event and tables can be booked by telephoning the restaurant on +34 669 59 98 49.

The dishes prepared by Gula´s chef will be a mixture of both new recipes and traditional recipes as made by Spanish grandmothers.

Menus

Pleasures for Sharing……

Cold

- Stripped Tuna Salad with a Raspberry Vinaigrette
- Roast Chicken Salad, Parmesan Cheese and Pesto Dressing.
- Fruit Salad and Mustard Vinaigrette.
- Foie Gras Mi-Cuit al Calvados (Brandy) with Apple Compote.
- Cheese Terrine, Walnuts and Honey Oil.
- Red Shrimp Carpaccio with Wasabi Vinaigrette
- Ox Carpaccio and Parmesan
- Tuna Tataky
- Ox Tataky
- Marantona Cheese with Rose Petal Marmalade.

Hot

- Home made Iberico and Four-Cheese Croquettes
- Patatas Bravas in our style.
- Battered Prawns in Panko and Asian Sauce
- Sauteed Artichokes with Squid and Squid Ink Vinaigrette.
- Goats Cheese and Tomato Flavoured Marmalade Toasts
- Apple Tatín with Foie Gras and a Reduction of Port
- Roast Octopus with Mushrooms and Ponzu Sauce
- “Sea and Shore” with Truffle Oil.
- Chicken Wings with Yakiton Sauce.
- Pork Ribs with Mustard and Honey Sauce.

Tempting Bites….

Cold Pinchos
- Tartar of Grouper Fish with Trout Roe.
- Prawn, Peach and Mango Ceviche.
- Cold Garlic and Almond Soup with Crumbs of Olive,Anchovy Mousse and Herring Roe.
- Cantábrico Anchovy Toast with Fresh Cheese and Tomato Confit.
- Sardine Tartlet,Mascarpone Cream and Tomato Marmalade.
- Caramelized Foie Gras Tartlet with Roasted Boniato potato Puree and Port.

Hot Pinchos

- Farm Fresh Egg cooked at low temperature with Crumbs of Spicy Pork Sausage Spread.
- Twice cooked Chicken Thighs with Japanese Sauce
- Ox Burger with Mustard Mayonaise and caramelized Onion.
- Lamb stuffed with Apple and Pine Nuts in its Cooking Sauce.
- Bouquet of Cuttlefish and Cured Ham with Romesco Sauce
- Squid in its Ink with Puffed Curry Rice.
- Sea Food Lasagna.
- Mackerel Pie with Flame Roasted Pepers and Black Olive Vinaigrette.

The Sweet Desire To Sin….

Sweet Pinchos

- Orange in Different Textures
- Tiramisu
- Roasted Banana Tatin with Caramel milk Foam.
- Cheese Panna Cotta with Roast Pumpkin Puree and caramelized Hazelnut.
- Brownie
- Cheese Cake and Forrest Fruits
- Caramelized Milk Tart.
- Three Chocolate Tart.

Placeres para compartir

Frios

- Ensalada de bonito y vinagreta de frambuesa.
- Ensalada de pollo asado, queso parmesano y salsa pesto.
- Ensalada de frutas y vinagreta de mostaza.
- Foie micuit al calvados con compota de manzana.
- Terrina de queso, nueces y aceite de miel.
- Carpccio de gamba roja con vinagreta de wasabi.
- Carpaccio de buey y parmesano.
- Tataky de atún.
- Tataky de buey.
- Queso marantona con mermelada de pétalos de rosa.

Calientes

- Croquetas caseras de ibérico y cuatro quesos.
- Patatas bravas a nuestra manera.
- Gambas rebozadas en panko con salsa asiática.
- Alcachofas salteadas con calamar y vinagreta de su tinta.
- Tostas de queso de cabra y mermelada aromatizada de tomate.
- Tatín de manzana con foie y reducción de oporto.
- Pulpo asado con setas y salsa ponzu.
- “Mar y tierra” con aceite de tartufo.
- Alitas de pollo con salsa yakiton.
- Costillas de cerdo con salsa de mostaza y miel.

Bocados tentadores

Pinchos fríos

- Tartar de mero con huevas de trucha.
- Ceviche de gambas, melocotón y mango.
- Ajo blanco con migas de aceituna, mousse de anchoa y huevas de arenque.
- Tosta de anchoa del cantábrico con queso fresco y tomate confitado.
- Coca de sardina, crema mascarpone y mermelada de tomate.
- Coca de foie caramelizado con puré de boniato asado y oporto.

Pinchos calientes

- Huevo de corral cocinado a baja temperatura con migas de sobrasada.
- Muslito de pollo en dos cocciones con salsa japonesa.
- Hamburguesa de buey con mahonesa de mostaza y cebolla caramelizada.
- Cordero relleno de manzana y piñones con salsa de su cocción.
- Atadillo de sepia y jamón con salsa romescu.
- Calamar en su tinta con arroz inflado al curry.
- Lasaña marinera.
- Hojaldre de caballa con pimientos asados a la llama y vinagreta de oliva negra.
El dulce deseo de pecar

Pinchos dulces

- Naranja en texturas.
- Tiramisú en deconstrucción.
- Tatin de plátano asado con espuma de dulce de leche.
- Pannacotta de queso con puré de calabaza asada y avellana garrapiñada.
- Tarta brownie.
- Tarta de queso y frutos rojos.
- Tarta de dulce de leche.
- Tarta tres chocolates.

Photos