Christmas, the Andalusian way

CHRISTMAS DINING FOR COMPANIES AND GROUPS

There are many ways to celebrate a year shared together. Ours begins around a good table.

This Christmas, bring your team, colleagues or friends together at La Zambra Resort and discover an experience designed to be enjoyed together: seasonal gastronomy, distinctive spaces and that relaxed Andalusian spirit that turns a company gathering into something worth remembering.

From intimate occasions to larger celebrations, enjoy a Christmas experience tailored to your group.

Discover our menus

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FOUR OPTIONS, ONE GOOD REASON TO COME TOGETHER

CHOOSE HOW YOU WOULD LIKE TO CELEBRATE

Four gastronomic menus created especially for Christmas celebrations, with vegan options available, served both at Palmito and in our private event spaces.

Seasonal ingredients, flavours inspired by the south and everything you need to sit back, enjoy the table and make the most of being together.

All our menus include water, soft drinks, beer, coffee, a selection of wines and an assortment of traditional Christmas sweets.*

MENU I

STARTER
Chestnut and leek velouté with sautéed mushrooms, Parmesan, and porcini powder

MAIN COURSE
Braised beef cheeks with sweet potato purée and their own jus

DESSERT
Tocinillo de cielo with mascarpone and passion fruit sauce

MENU II

STARTER
Beef tenderloin carpaccio with truffle mayonnaise, anchovies, and fried capers

FISH MAIN COURSE
Sea bass loin with a winter vegetable ragout, velouté sauce, and miso

MEAT MAIN COURSE
Confit suckling pig with its own jus, dried apricot purée, and fresh orange

DESSERT
Chocolate Yule log filled with namelaka and served with hazelnut ice cream

VEGAN MENU

STARTER
Chestnut and leek cream soup with porcini powder

MAIN COURSE
Crispy zucchini, aubergine, and mushrooms with truffled duxelles and red wine sauce

DESSERT
Roasted pear with Pedro Ximénez, spiced hibiscus soup, and vegan cream

PICADOR'S MENU

SHARED STARTERS
National aged beef tenderloin tartare on brioche
Crispy smashed potatoes, served with bravas sauce
Truffle and winter mushroom Spanish potato omelette

MAIN COURSE
Suckling pig cannelloni with béchamel, its own cooking jus, and roasted pear and thyme compote
or
Salt cod brandade cannelloni with shellfish velouté, squid ink, and roasted spring onion purée

DESSERT
Roasted apple profiterole with cinnamon ice cream

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THE CELEBRATION DOESN’T END AT THE TABLE

Take your celebration beyond the table and turn your gathering into an experience to remember. Complement your group menu with a selection of activities designed to share, enjoy and extend the occasion: from tastings and cocktail workshops to entertainment such as bingo and other personalised experiences.

A different way to bring colleagues, friends or teams together and create a lively, memorable celebration filled with moments to share.

Experiences brochure