Restaurante La Cascada

La Cascada

La Cascada evening menu

19.30 H - 21.30 H

Bar open from 18.30 H


Choose between....

Baked Camembert

served with toast and tomato chutney 8.50 €

Singapore Salad

with prawns, mango, cashew nuts and mixed leaves with a soy & ginger dressing 9.35 €

Fresh steamed mussels

with coconut milk, chili & coriander 8.90 €

Homemade Ravioli

filled with Buffalo mozzarella & Sun dried tomatoes with a fresh basil pesto dressing 8.50 € starter / 14.50 € main course

Homemade Pastry Tart

Homemade pastry tart filled with spinach & raclette cheese with a tomato dressing 8.50 €

Beef Kofta

served with Raita , a cucumber, mint and yoghurt dip 8.75 €

Home made Pate

Chcken liver pate served with fruits of the forest sauce 7.50€

Main Courses

Choose between....

Fresh Salmon Tandoori

with pickled vegetables & Raita 16.75 €

Medallions of Pork Fillet

with melted manchego cheese, spanish ham & chimichurri 16.50 €

Fillets of fresh sea bass

with king prawns, mussels & saffron 17.75 €

Prime Irish Rib Eye

cooked to your preference and served with chimichurri 25.00 €

Chicken Kiev

filled with coriander & garlic butter 15.75 €

Thai King Prawn & Vegetable Curry

with coconut milk & lemon grass served with Jazmin rice 16.75 €

Tender Pork Belly Ribs

with homemade BBQ sauce 16.00 €

I am here to show my passion for cooking and my commitment to bringing exciting new ideas to our menu. I have recently joined the team at La Cascada as head chef and I am very excited to create new dishes and include the most popular creations from my previous restaurant, Africa Gastrobar in Puerto de la cruz, Tenerife. My journey has taken me through various cuisines, techniques and ingredients, all of which have contributed to my unique perspective on food.
My aim at La Cascada is to use locally sourced, high quality ingredients and turn them into delicious dishes. 

My philosophy is simple : It is important to seek the best possible flavours when preparing foods and using the freshest produce.  That means not being afraid to experiment with various ingredients to create inspired and original cuisine.

...... Tom O Connor (Head Chef)