Las Llaves

Upon entering Las Llaves restaurant, it feels like time has stood still. As if the passing of time has merely glanced over it, and the essence of classic cuisine has been preserved within its walls. The dining room is dominated by a Castilian oven that announces the menu options.

Next to it, there's the flambé area. Yes, here they still flambe both sweet and savory dishes in the dining room, and with mastery.

At Las Llaves, they strive to maintain the gastronomic identity that combines the most traditional techniques with the contemporary ones. 

Jeremy Alonso, in the dining room and kitchen respectively, represents the second generation of the restaurant. The Leonese Dionisio Alonso left Astorga to come to the Costa del Sol, bringing with him in his suitcase his Castilian gastronomic heritage.

 

The irresistible call to cross its doors time and time again is due to its fresh and varied products, the atmosphere, and even the smallest gesture is taken care of; the still-life arrangements of fruit, the bouquets of mint, the trays of bread, the elegantly set tables, or the entrance display full of products from Castilla León, are some of the details that will make you feel at home when you step over the threshold of Las Llaves.

Gastronomy

"Our cuisine has a NorthernOur cuisine has a northern Spanish character, especially from the Province of León. It is innovative but does not lose sight of tradition: our dishes are made with seasonal, fresh, and high-quality ingredients.  

On the menu, we can find León beef jerky served with white pepper, watercress, and some soft and delicious pickled garlic that enhances the flavor; spicy chorizo; local tomatoes, chichos - a minced meat dish made with either chorizo or Burgos black pudding. Without a doubt, the sovereign dish is the cocido maragato. It is a ritual. It is only served from October to April on Fridays at noon and any other day by appointment.

The most current part of the menu comes from the hand of Jeremy, the owner's son, who took over the kitchen. The menu has breathed new life. He plays with seasonal ingredients in the appetizers and suggestions. He has revamped the Russian salad with minced red pepper and red onion. The Burgos black pudding is served on a homemade red pepper jam with a special touch of cinnamon.

cecina con ajos encurtidos
cecina con ajos encurtidos
ensaladilla rusa
ensaladilla rusa
coctail de langostinos
coctail de langostinos
croquetas en malaga
croquetas en malaga
Carnes en malaga - marbella
Carnes en malaga - marbella
Ensalada de  burrata con tartar de tomate
Ensalada de  burrata con tartar de tomate
Roll Chicho
Roll Chicho
tartaleta de fruta de la pasion
tartaleta de fruta de la pasion
tarta de queso
tarta de queso
Torrijas Flambeadas
Torrijas Flambeadas
fresas a la pimienta
fresas a la pimienta
fresas flambeadas
fresas flambeadas
surtido de tomates
surtido de tomates
creps suzette
creps suzette
picadillo de chichos
picadillo de chichos
langostinos al pil pil
langostinos al pil pil
pulpo ahumado
pulpo ahumado
Bacalao con vinagreta mediterranea
Bacalao con vinagreta mediterranea
alitas al limon
alitas al limon
Patatas las llaves restaurante
Patatas las llaves restaurante
Morcilla de Burgos
Morcilla de Burgos
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cecina con ajos encurtidos
Ensaladilla rusa en restaurante las llaves
ensalada de tomates
coctail de langostinos
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croquetas de jamón y pollo
Carnes T-bone
Ensalada de burrata con tartar de tomate
Roll Chicho
tartaleta de fruta de la pasión
tarta de queso
Torrijas Flambeadas
fresas a la pimienta flambeadas
zona de flambeados
ensalada surtido de tomates
creps suzette
picadillo de chichos
langostinos al pil pil
pulpo ahumado
Bacalao con vinagreta mediterranea
9876446a-d106-4c94-afd8-4e78ac7760c4.1
70474ce8-b75d-42be-a26d-b2b3d168b5cf.1
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Morcilla de Burgos
Morcilla de Burgos
2e6a0712-416e-4bca-b4ae-b0f3bdf2aab5.1
cecina con ajos encurtidos
Ensaladilla rusa en restaurante las llaves
ensalada de tomates
coctail de langostinos
22c155d9-48c7-4014-951c-f77f8211b642.1
croquetas de jamón y pollo
Carnes T-bone
Ensalada de  burrata con tartar de tomate
Roll Chicho
tartaleta de fruta de la pasión
tarta de queso
Torrijas Flambeadas
fresas a la pimienta flambeadas
zona de flambeados
ensalada surtido de tomates
creps suzette
picadillo de chichos en malaga
langostinos al pil pil en Malaga
pulpo ahumado
Bacalao con vinagreta mediterranea
9876446a-d106-4c94-afd8-4e78ac7760c4.1
70474ce8-b75d-42be-a26d-b2b3d168b5cf.1
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the flambéed dishes

In few restaurants, we can find a section on the menu dedicated solely to flambéed dishes. They are finished in flames in front of the customer. Beef tenderloin and entrecote; stroganoff; chicken; steak diane; pork with tarragon and pepper, scampi and sole with cream. However, desserts are not exempt from the flames either. Strawberries with pepper; pineapple with rum; baked apple, banana, and peach. In addition, we have crepe suzette and torrijas (a Spanish dessert similar to French toast) flambéed with anise, served with whipped cream and ice cream.

Meat and Wood-Fired Oven

This Castilian grill only works with high-quality national meat. Spanish products have priority. The wood-fired oven is used to finish the roast suckling pig and lamb, both the shoulder and the leg. Bread is also heated in the oven, and other meats are only cooked by request.

Food Menu

Charcuterie and Cheese

Cold starters

Hot starters.

Meats

Flambéed Dishes and Fish

Desserts and Children's Menu.

Wines