Boho Club inaugurates last Friday, Solera, an Andalusian patio to enjoy tapas and life flamenco fusion on summer evenings (on special dates, not every day), in a new space, decorated with multicolored ceramics and pots with geraniums, typical of Andalusia.
Solera completes the gastronomic offer of the executive Chef, Diego del Río, for the summer season of Boho Club. With a specific menu, based on Mediterranean flavors, the diner will be able to taste a wide variety of dishes to share.
Renewed proposals such as the gazpacho of local tomato, the gilda soasada, the seasoned avocado from the Axarquía, the tuna belly salad, and the red tuna in butter; share a menu featuring fried foods in olive oil: Andalusian fish and chips with marinated mayonnaise, smoked eggplant fritters with honey from Frigiliana, shrimp croquettes with green mojo sauce, veal stew nuggets with bull mayo, Iberian ham croquettes with smoked alioli, and fried octopus’ tempura with smoked paprika alioli.
A diverse menu in which we also find Iberian cured meats, a cheese platter, oysters, and gourmet preserved: San Filippo anchovies on toast with goat butter, tuna belly in olive oil with a spicy tomato sauce, raw razor clams with aguachile, pickled mussels with homemade potato chips and different varieties of caviar.
To accompany the Solera dishes, there is nothing better than having a complete selection of Andalusian vermouths and wines, among which, of course, we will find Finos, Manzanilla, Amontillados, Olorosos and Palo Cortado. Last, but not least, a proposal of cocktails with an Andalusian accent such as the Tablao, made with Palo Cortado, national vermouth, Campari, and cocoa bitters; the Sherry Mary, a mix of Clamato, fino, bitter celery, and lime juice; or the Bamboo, which has sherry, white vermouth and orange bitters; and a select sample of gins for lovers of this appreciated distillate.
Solera has its own access and will remain open every day of the week, exclusively for dinner, from 8:00 p.m. to 1:00 a.m. A summer pop-up concept, with reduced capacity for 40 diners, which will run until September 15. Reservations can be made through the web, by phone or by email, or in our restaurant.
Solera (mention specific reservation)
Tel: +34 952 157 222