BY
MAIN MENU AUTUMN 2025
THE CAVES HISTORY
In the early 1500s, construction began on the church of San Miguel, which still stands proudly in the town of San Miguel de Salinas. According to legend, it was inspired by the Archangel Michael himself.
The village took its name in the 1600s, after the church of San Miguel and the nearby salt lake. At that time, the area was uninhabited. The nearest settlements were on the coast, around today’s Pilar de la Horadada and the small fishing village of Torrevieja. Life here depended on the salt lake, the sea, and agriculture.
Because there were few trees, people could not easily build wooden houses. Instead, they discovered that the rocks in these mountains were soft enough to carve. With simple hammers, they dug caves into the stone. Families settled here, at first newlyweds and later larger families, sometimes up to 14 people in one cave. Privacy was created with simple curtains instead of doors.
Inside, life was centered around the hearth. Families cooked, shared food, warmth, and stories around the table. Ingenious water channels were carved to collect rainwater, leading into a communal well that served all the neighbors.
Living in a cave had a great advantage: the temperature stayed steady year-round—around 20°C in both summer and winter. At its peak, San Miguel had 17 caves. Today, only six of them remain, and just three are still habitable.
Our restaurant’s caves were home to families until 1986. In 2000, the caves opened their doors as a restaurant, and for more than a decade, they have been run by Norwegian chef Robert Johansen. In 2024/2025, the kitchen was upgraded and the dining rooms expanded, welcoming even more guests to share in this unique setting.
Here, we strive to keep the spirit of the caves alive—a place of togetherness, warmth, and shared meals. We hope you enjoy not only our food but also the history and atmosphere that make this place so special. Welcome to our family.
Robert Johansen
7-COURSE DEGUSTATION MENU
This culinary experience lasts around 2 - 2,5 hours. It is not possible to change any of the dishes in this menu.
CAULIFLOWER AND TRUFFLE CREAM SOUP 2
SEARED FRESH SCALLOPS
Cauliflower purée and pickled apples 2.5
FOIE GRAS
Sautéed foie gras, forest fruit reduction, caramelised apples and spiced bread 2.7.9
FILET OF TURBOT
Buerre blanc sauce, creamy mashed potatoes and seasonal vegetables 2.3
SORBET OF FOREST FRUITS
VENISON FROM JAÉN
Fillet of venison cooked pink, wild mushrooms and creamed juniper sauce 2.12
WHITE CHOCOLATE SPHERE
Toffee nuts, vanilla ice cream, fresh fruits and hot caramel sauce 2.7.10
79.00€ Per person
Recommended wine for the starters and the turbot: Vergel D.O. Pinoso, Alicante, Grapes Sauvignon Blanc and Airen, Vegan and ecological. 24.95€ pr. bottle.
Recommended wine for the venison: Bardos Viñedos de Altura - 12 months in oak barrel, D.O. Riviera del Duero, Grape tinta fina, 32.95€ pr. bottle.
Recommended wine for the dessert: Enrique Mondoza, D.O. Alfaz del Pi, Alicante, Grape Moscatel. 6.00 € pr. glass.
À LA CARTE
STARTERS
CAULIFLOWER AND TRUFFLE CREAM SOUP 2
CREAMY LANGOUSTINES
Curry, coconut milk and fresh ginger 2.11
STEAMED MUSSELS
Chef´s cream sauce, garlic, ginger, chilli, tomatoes, red peppers, thyme and cream. Served with homemade chips 2.11.12
SEARED FRESH SCALLOPS
Cauliflower purée and pickled apples 2.5
FOIE GRAS
Sautéed foie gras, forest fruit sorbet, caramelised apples and spiced bread 2.7.9.
DUCK PATÉ 17.95€
Caramelised onion, apple chutney, pickles and grilled croissant 2.7.9.10
CLASSIC STEAK TARTAR 17.95€
Capers, Dijon mustard, fresh onions, tabasco and cognac. Served with homemade chips 6.7.9.12
WARM BRIE CHEESE, GRATINATED WITH FIGS 16.95€ Hazelnut crocan 2.7.9.10
ALLERGENS INFORMATION
The small number after each course has a corresponding allergy sign that you will find at the end of this menu.
À LA CARTE
MAIN COURSE MEAT
ARGENTINIAN MARBLED RIB-EYE STEAK 29.95€
Classic Café de Paris butter, seasonal vegetables and homemade chips 2.12
TENDER FILLET STEAK FROM GALICIA 29.95€ Red wine reduction, creamy mashed potatoes and seasonal vegetables 2.12
FILLET STEAK ROSSINI FROM GALICIA 33.95€
Foie gras, red wine reduction, mashed potatoes and seasonal vegetables 2.12
VENISON FROM JAÉN
Fillet of venison cooked pink, creamy mashed potatoes, wild mushrooms and creamed juniper sauce 2.12
VENISON CASSEROLE 26.95€
Leg of venison, slow-cooked in juniper berries and herbs, wild mushrooms, creamy mashed potatoes and lingonberries 2.12
BEEF BOURGUIGNON
Classic French beef casserole. Silver skin onions, carrots and creamy mashed potatoes 2.12
25.95€
CHICKEN BREAST 18.95€
Wild mushrooms, truffle sauce and mashed potatoes 2.12
DUCK CONFIT 24.95€
Fruits from the forest sauce, mashed potatoes and seasonal vegetables 2.12
LAMB COULAND 28.95€
Tender braised lamb leg, shredded and mixed with dry fruits, dates, peach, prunes, roasted vegetables, honey, rosemary and mint red wine sauce 2.12
CLASSIC STEAK TARTAR 24.95€
Capers, dijon mustard, fresh onion, tabasco, cognac and homemade chips 6.7.9.12
À LA CARTE
MAIN COURSE FISH
ICELANDIC SKIN AND BONELESS COD FILLET
Served with sautéed bacon, carrots and creamy mashed potatoes 2.3
STEAMED SOLE
Creamy Champagne sauce, seasonal vegetables and mashed potatoes 2.3
FILET OF TURBOT
Buerre blanc sauce , creamy mashed potatoes and seasonal vegetables 2.3
MUSSELS
Chefs cream sauce, garlic, ginger, chilli, tomato, red peppers, thyme and cream.
Served with homemade chips 2.11.12
VEGETARIAN
Fresh beetroot and black truffle 2 TOFU
Soy and ginger marinated, hazelnuts and Asian noodles 10
SIDE DISHES
ALLERGENS INFORMATION
The small number after each course has a corresponding allergy sign that you will find at the end of this menu.
À LA CARTE
DESSERTS
WHITE CHOCOLATE SPHERE
Toffee nuts, vanilla ice cream, fresh fruits and hot caramel sauce 2.7.10
RED WINE MARINATED APPLES 9.95€
Cloves, cinnamon, star anise and nutmeg.
Homemade spiced red wine ice cream 2.7.10.12
WARM MARINATED FRUITS FROM THE FOREST
Homemade spiced red wine ice cream 2.7.10.12
HOMEMADE WARM AUTUMN APPLE CAKE
Homemade vanilla ice cream 2.7.10
HOMEMADE SNICKERS CHOCOLATE AND PEANUT BUTTER ICE CREAM 9.95€ 2.7.9.10.13
HOMEMADE ICE CREAM 9.95€
Please ask your waiter what flavours are available. 2.7.9.10
HOMEMADE SORBET WITH CAVA
Please ask your waiter what flavours are available. 12
Selection of mature European cheeses, served with crackers, grapes and marmalade 2.9.10
ALLERGENS INFORMATION
The small number after each course has a corresponding allergy sign that you will find at the end of this menu.
ALLERGY SIGNS
The number behind the description of each dish refers to an ingredient in the allergens scheme. Please ask us if you have any questions in regards to allergies or the contents of the dishes.
1 2 3 4 5 6 7
8 9 10 11 12 13 14
SULFATES SULFATOS
PEANUTS CACAHUETES CELERY APIO
MOLLUSCUS MOLUSCOS MUSTARD MOSTAZA
SHELLFISH CRUSTÁCEOS
