{"id":1579,"date":"2026-10-22T18:32:29","date_gmt":"2026-10-22T16:32:29","guid":{"rendered":"https:\/\/restaurantebatik.com\/batik-restaurant-menu-malaga\/"},"modified":"2026-10-23T11:19:27","modified_gmt":"2026-10-23T09:19:27","slug":"batik-restaurant-menu-malaga","status":"publish","type":"page","link":"https:\/\/restaurantebatik.com\/en\/batik-restaurant-menu-malaga\/","title":{"rendered":"Batik menu"},"content":{"rendered":"<div class=\"bat-menu\">\n<header class=\"bat-menu__top\">\n<p class=\"bat-menu__lead\">Batik\u2019s menu, on the fourth floor of Hotel Alcazaba Premium (Calle Alcazabilla 12, M\u00e1laga), with views of the Alcazaba and the Roman Theatre: Mediterranean cooking with international touches and seasonal produce. Prices in euros, VAT included. Menu updated for autumn-winter 2026.<\/p>\n<div class=\"bat-menu__cta\">\n<div class=\"mwm-btn-1\"><a href=\"https:\/\/restaurantebatik.com\/wp-content\/uploads\/2026\/09\/Carta-Batik-otono-invierno-2026-EN.pdf\" target=\"_blank\" rel=\"noopener\">Download the menu (PDF)<\/a><\/div>\n<p><a class=\"bat-menu__btn2\" href=\"https:\/\/restaurantebatik.com\/en\/#reserva-tu-mesa\">Book your table<\/a><\/div>\n<nav class=\"bat-menu__chips\" aria-label=\"Menu sections\"><a href=\"#sec-1\">Tradition and Modernity&#8230;<\/a><a href=\"#sec-2\">Raw dishes, tartares, ceviches&#8230;<\/a><a href=\"#sec-3\">Our green corner&#8230;<\/a><a href=\"#sec-4\">Main and colourful\u2026<\/a><a href=\"#sec-5\">Something sweet?<\/a><\/nav>\n<\/header>\n<section class=\"bat-menu__sec\" id=\"sec-1\">\n<h2>Tradition and Modernity&#8230;<\/h2>\n<ul class=\"bat-menu__grid\">\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Artisan cheese platter, crispy flatbread and fig jam<\/span><span class=\"bat-menu__p\">16 \u20ac \/ 9 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Our own bravas, smoked and spicy<\/span><span class=\"bat-menu__p\">8.50 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Prawn croquettes in pil pil sauce and mayonnaise of its coral<\/span><span class=\"bat-menu__p\">12 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Foie micuit with smoked corn nuts, cider and kumquat reduction<\/span><span class=\"bat-menu__p\">15 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Lamb Alcazaba pastry with fresh turmeric, almond paste and caramelized onion<\/span><span class=\"bat-menu__p\">12 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Our Russian salad with tuna, piparra and paprika oil<\/span><span class=\"bat-menu__p\">11 \u20ac \/ 7.50 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Couscous tabbouleh salad with Moorish chicken, raisins, feta cheese, pumpkin seeds and honey and mint vinaigrette<\/span><span class=\"bat-menu__p\">12 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Shredded pork gyozas with peanut and lime sauce<\/span><span class=\"bat-menu__p\">10 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Fried arepa with roasted beef, panela, Latin cheese, and yellow chili sauce<\/span><span class=\"bat-menu__p\">7 \u20ac<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"bat-menu__sec\" id=\"sec-2\">\n<h2>Raw dishes, tartares, ceviches&#8230;<\/h2>\n<ul class=\"bat-menu__grid\">\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Crispy green plantain toast topped with prawn, octopus, and avocado seafood salad<\/span><span class=\"bat-menu__p\">6 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Spicy tuna tartare, local grown avocado and spicy green Raff tomato gazpacho<\/span><span class=\"bat-menu__p\">18 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Freshly prepared table-side beef steak tartare served with straw potatoes<\/span><span class=\"bat-menu__p\">21 \u20ac<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"bat-menu__sec\" id=\"sec-3\">\n<h2>Our green corner&#8230;<\/h2>\n<ul class=\"bat-menu__grid\">\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Crispy cheese and onion roll with sweet pineapple chili sauce<\/span><span class=\"bat-menu__p\">3.50 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Artichoke flower with Parmesan cream, honey, and lime zest<\/span><span class=\"bat-menu__p\">14 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Aubergine lasagne, sweet ratatouille, almonds and mushroom foam<\/span><span class=\"bat-menu__p\">15 \u20ac<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"bat-menu__sec\" id=\"sec-4\">\n<h2>Main and colourful\u2026<\/h2>\n<ul class=\"bat-menu__grid\">\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Roasted octopus on corn cream, pak choi and tamarind vinaigrette<\/span><span class=\"bat-menu__p\">22 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Confit bluefin tuna belly over smashed sweet potato and a coconut-curry-lemongrass sauce<\/span><span class=\"bat-menu__p\">24 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Panko-fried sea bass with potato parmentier and an Aojiso-infused Bilba\u00edna sauce<\/span><span class=\"bat-menu__p\">22 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">\u2018Nasi Goreng\u2019 Wok-fried rice with Iberian pork, galangal, peanuts, and pickled cucumber<\/span><span class=\"bat-menu__p\">20 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Iberian acorn-fed ham fan, baby potatoes with garlic and green mojo sauce<\/span><span class=\"bat-menu__p\">21 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Aged beef tenderloin with Parisian coffee butter and fries with Chimichurri sauce<\/span><span class=\"bat-menu__p\">28 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Glazed beef ribs with citrus barbecue sauce and roasted potatoes with garlic and parsley<\/span><span class=\"bat-menu__p\">24 \u20ac<\/span><\/li>\n<\/ul>\n<\/section>\n<section class=\"bat-menu__sec\" id=\"sec-5\">\n<h2>Something sweet?<\/h2>\n<ul class=\"bat-menu__grid\">\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Baked cheesecake and Jijona nougat ice cream<\/span><span class=\"bat-menu__p\">8.50 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Deconstructed lemon pie with caramelized hazelnuts<\/span><span class=\"bat-menu__p\">8 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Brioche bread torrija, coconut soup and banana ice cream<\/span><span class=\"bat-menu__p\">8.50 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Warm chocolate and walnut brownie, hazelnut soup and osmotised red berries<\/span><span class=\"bat-menu__p\">8 \u20ac<\/span><\/li>\n<li class=\"bat-menu__item\"><span class=\"bat-menu__n\">Tres leches cake with cinnamon and vanilla<\/span><span class=\"bat-menu__p\">8 \u20ac<\/span><\/li>\n<\/ul>\n<\/section>\n<aside class=\"bat-menu__nota\">\n<p>Dishes with two prices come in two formats; ask in the restaurant. Bread service: \u20ac1.20 per person. \u20ac1 of the spicy smoked bravas goes to the Grupo Premium Foundation. Our dishes can be adapted: if you have any intolerance or allergy, ask us.<\/p>\n<p>Allergen information: <a href=\"https:\/\/restaurantebatik.com\/wp-content\/uploads\/2026\/09\/Carta-de-alergenos-Batik-otono-invierno-2026_compressed.pdf\" target=\"_blank\" rel=\"noopener\">download the allergen menu<\/a>.<\/p>\n<p>Book through the \u201cBook your table\u201d section of this website or call <a href=\"tel:+34952221045\">+34 952 22 10 45<\/a>.<\/p>\n<\/aside>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Batik\u2019s menu, on the fourth floor of Hotel Alcazaba Premium (Calle Alcazabilla 12, M\u00e1laga), with views of the Alcazaba and the Roman Theatre: Mediterranean cooking with international touches and seasonal produce. Prices in euros, VAT included. Menu updated for autumn-winter 2026. Download the menu (PDF) Book your table Tradition and Modernity&#8230;Raw dishes, tartares, ceviches&#8230;Our green [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"pagina-textos.php","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-1579","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Batik menu: dishes and prices, with Alcazaba views<\/title>\n<meta name=\"description\" content=\"Batik\u2019s menu, a restaurant with Alcazaba views in central M\u00e1laga: raw dishes and tartares, vegetable dishes, mains and desserts, with prices.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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