Acacia Levante Beach

17/05/2012

Tomorrow our First night opened and Fully Booked Everyone! Please make your reservations for Saturday the 19th or Sunday the 20th.
Tlf: 693 041 125.

Thank You

Team ACACIA Levante Beach

15/05/2012

14/04/2012

La Pizarra de Hoy!
Today´s Blackboard!
Reservas / Reservations: 693 041 125

14/04/2012

Gastronomia con Vistas!
Gastronomy with a View!
Reservas / Reservations: 693 041 125

14/04/2012

Recaredo Turó D´en Mota - El mejor Cava.
Recaredo Turó D´en Mota - The best Cava.

14/04/2012

La Gama de Bodegas Juan Gil, del hermano mayor (El Nido) al hermano pequeño (Juan Gil). Unos vinos impresionantes!
The Line from Juan Gil Bodegas, from the older Brother (El Nido), to the Youngest (Juan Gil). Amazing Wines!

14/04/2012

10/04/2012

Hemos introducido la Pizarra! Nuestra Carta a Partir de ahora esta en formato de pizarra....quiere decir que trabajamos lo mas FRESCO y DE TEMPORADA! Reservas: 693 041 125
We have Finished our Blackboard! Our Menu starting today will be according to the blckboard format....which means we will be working with the FRESHEST and MOST SEASONAL ingredients available! Reservations: 693 041 125

04/04/2012

Ensalada de Remolacha, Piña, Queso de Cabra de Ronda Caramelizado, Hojas y flores de la temporada.
Beetroot Salad, Pineapple, Caramelized Goat Cheese from Ronda, Seasonal Herbs and Flowers.

03/04/2012

Somos especialistas en GIN + TONIC... 10 Variedades de Ginebras exoticas, 5 Tonicas diferentes...
We are GIN + TONIC specialists... 10 different exotic Gins, 5 Varieties of Tonics...

Come Enjoy a Cocktail Beachside at ACACIA Levante Beach.

Reservas y Info / Reservations & Info: 693 041 125

03/04/2012

RESERVAS TLF: 693 041 125

03/04/2012

Menu Pascua ( 8/4/2012 ):
Ensalada de Remolacha y Flores
o
Tartare de Salmon Curado Casero
o
Flor de Calabazín en Tempura rellena de Queso Payoyo
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Pernil de Cordero Asado, Muselina de Patata Ahumada, ¨Gremolata¨ de Hierbabuena, Perejil, y Limon en Conserva
o
Salmon Noruego a la Plancha con Risotto de Esparragos, Setas Shiitake y Bechamel a la Trufa
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Postre

18€

Menu Pascua ( 8/4/2012 ):
Beetroot and Flower Salad
or
Tartare of House Cured Salmon
or
Courgette Flower in Tempura Stuffed with Payoyo Cheese
-
Roasted Leg of Lamb, Smoked Potato Mousseline, Preserved Lemon, Mint, and Parsley ¨Gremolata¨
o
Norwegian Salmon with Asparagus Risotto, Shiitake Mushrooms and Truffled Bechamel
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Dessert

18€