When I think about bringing Alsace to Granada, I do not think about copying a restaurant from Strasbourg and putting it somewhere else.
I think about taking the things that make Alsace special and seeing what happens when they meet Andalucía.
Two places with strong food identities
Alsace has its vineyards, villages, mountain landscape and a food culture shaped by centuries of French and German influence. Andalucía has its own powerful traditions, its own social rhythm and a deep culture of eating outdoors and sharing food.
Granada brings all of that together in a city where a terrace can be part of everyday life.
The menu will stay recognisably Alsatian
Flammekueche remains at the centre. There will be Alsatian wines and Crémant, brezel, escargots, cheeses, charcuterie and the flavours I associate with home.
But adaptation matters too. The Chorizo, Mixed Peppers & Olives Flammekueche is a good example: the format is Alsatian, but the ingredients acknowledge where we are.
What I want to keep
The important things are not decoration. They are the relationship between food and wine, generosity, sharing, a relaxed table and the feeling that you can stay a little longer.
Those values travelled with me through my career. From Strasbourg to Ribeauvillé, from professional kitchens abroad to Granada, they are part of the reason Winstub Granada exists.
Alsace in the heart of Granada.
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