NERVIO by Periko Ortega

영혼이 담긴 요리, 태도가 있는 전통

지중해 요리

€€€€

+34 958 22 74 04

Modern restaurant dining room with round tables, wooden chairs, and terracotta screen.

추억을 불러일으키고, 감각을 일깨우며, 감정을 자극합니다

페리코 오르테가(Periko Ortega)의 요리 여정이 Meliá Granada에 도착했습니다. 기술적인 엄격함, 예술적인 감각, 그리고 주변 환경과의 특별한 연결을 조화롭게 융합합니다. 그의 요리는 혁신적인 요리 기술, '추억의 요리', 그리고 우리 땅의 훌륭한 생산물에 대한 확고한 약속을 특징으로 합니다. 남부에서 태어나 현재를 담아내는 요리, 현대적인 기술, 알아볼 수 있는 맛, 그리고 약간의 대담함이 더해졌습니다.

음료

와인 선택

복장 규정

캐주얼 복장

분위기

현신적

요리 알아보기

Teal bulldog snack bowl filled with fried wonton chips and creamy dipping sauce.

Dessert bowl with crumble, diced mango, and fresh mint garnish.

Chef presenting green shrimp soup with bright green granita and microgreens.

Nervio savory pretzel with red sauce, cheese sauce, and onion rings.

미식 제안

Gourmet fruit crumble dessert with mango and mint in a white bowl.

NERVIO Bistró

Periko Ortega's gastronomic proposal shines with its innovative and creative approach, where technique subtly fuses with each dish. His 'Cocina Recuerdos' concept revives the taste of memory through excellent quality local produce. Honest and approachable cuisine, paying homage to Andalusian tradition by fusing it with contemporary culinary trends.

Bartender garnishes golden craft cocktail with dried orange on a marble bar.

NERVIO Alto

Here you will find a select menu inspired by the bistro's dishes, reinterpreted in smaller portions, ideal for accompanying a glass of wine, a cocktail, or a relaxed evening with views. A natural extension of the restaurant's culinary offering, where flavour remains the protagonist, but you set the pace. Open Thursday to Saturday, from 9:00 PM to 1:00 AM.

Teal bulldog snack holder with crispy wonton chips and creamy dip.

Periko Ortega

Awarded a Michelin Star, the Andalusian chef continues to consolidate a career marked by excellence, technique, and respect for produce. His cuisine, deeply rooted in Andalusian tradition and reinterpreted with contemporary sensitivity, positions NERVIO as a benchmark of current haute cuisine.