Before Winstub Granada opens, one of the most enjoyable jobs is also one of the most serious: building the menu.
It starts with Flammekueche
The centre of the menu is Flammekueche, the thin rectangular Alsatian tarte flambée that started this whole project.
Classic matters. We want the taste to feel genuinely Alsatian, and that means being careful about the ingredients as well as the recipe. Some of the key elements, including the cream used for the Flammekueche, will come from Alsace. Others will be proudly local: our bacon is Spanish.
From there, the menu can travel a little further. Munster, goat cheese, salmon and dill, chorizo and peppers, mushrooms and other combinations can bring the idea to Granada while keeping the Flammekueche at the centre.
Not a pizza menu
That distinction matters to us. Flammekueche has its own identity, its own shape and its own place in Alsatian food culture.
We want the menu to make that clear from the first glance: rectangular Flammekueche, Alsatian bretzels, cheeses and charcuterie, escargots, wine and Crémant, followed by a few sweet options.
Something for the table
A Winstub should work for different kinds of visits. A quick lunch, a beer and a Flammekueche after work, a bottle shared with friends or a longer evening around the table.
So the menu has to be focused without feeling limited. Every item needs a reason to be there.
The menu will keep evolving
This is a planned menu, not a promise that every line is already final. Suppliers, costs, seasonality and the practical reality of the kitchen will all have their say.
But the direction is clear: Alsace first, Granada always.
Discover the planned menu and join the list for updates towards the 2027 opening.