OLEUM
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Close to the shopping galleries of El Corte Inglès, its refined décor, a tad precious white, grey and green, contrasts with large bay windows, a giant wine glass behind the counter, and a team in white costumes and traditional draw. The establishment of Gregorio García (assisted by his son), a leading catering manitou, flavour detector and incidentally former president of the Federación de Hostelería de Granada, has set itself the leitmotif of introducing sophisticated cuisine, using the most advanced and avant-garde techniques available at the time, while giving pride of place to top quality products. The bet is won in two dedicated areas, a gastrobar with well calibrated tapas and raciones and a chic restaurant for a more complete meal. Pizarra (eggplant with honey), huevos roto, lomo, homemade croquettes, good starter to share, the tender pulpo with fresh onions, hot potatoes and paprika is, as for him, very good, divine also the carpaccio de presa ibérica (piece of pork of choice) and liver with truffle oil or the half-cooked duck, without forgetting the roast lamb segureño, a sure value of the house to accompany good growth. In the end, a lot of creativity while keeping in mind the idea of making people happy...
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