MAIN COURSES

Artemisa’s eggplant, organic paella, creamy spinach, zucchini fritters and vegetarian burgers.

Persian-style pie, vegetarian croquettes, tofu slices in a Cabrales cheese sauce, curried vegetables and organic paella.

Eggplant moussaka, quinoa cous cous with Marrakech sauce (honey, cinnamon and onion), roasted vegetables with goat cheese, mushrooms crêpes and tofu sticks with Teriyaki sauce.

Tuscany eggplant, zucchini fritters, quinoa cous cous with vegan sauce Marrakech (cinnamon and onion), diced tofu with curry and mango and chickpea hummus.

Stuffed with Manchego cheese. Baked with natural tomato sauce and au gratin with parmesan cheese and oregano.

Zuchini delicatessen stuffed with fine herbs vegetarian pâté on a bed of fresh green garlic stalks, wild asparagus and eggplant. Au gratin with Brie cheese.

Roasted and stuffed with pumpkin, spring onion, mushrooms and fresh tomato with basil. Au gratin with pistacchios and cashew nuts.

Sautéed wild-asparagus, spring onion and mushroom on a bed of roasted peppers, baked with Spanish smoked paprika. Au gratin with "Torta del Casar" cheese.

Brown rice sautéed with mushrooms and hijiki seaweed.

Eggplant slices in a chickpea tempura stuffed with roasted red pepper, pesto sauce, vegan cheese and natural tomato sauce. Au gratin with soy mozzarella.

Zucchini fritters with curry, raisins and aromatic herbs.

Tofu pomodoro slices stuffed with cheese and red peppers. With Aurora sauce and garnish.

Sautéed juilenne vegetables with tofu, rice noodles and Teriyaki sauce.

Brown rice with seasonal vegetables.