Eladio Kitchen Book a table
A rustic wooden table crowded with Middle Eastern small plates — hummus, flatbread, olives and charred vegetables in glazed ceramic bowls, hands reaching in from the edges

Small plates. Big appetite for the unfamiliar.

Middle Eastern mezze, served the Granada way — a few plates at a time, everyone reaching in.

Book a table

A tapas bar that took the long way round.

Eladio Kitchen sits where two tables meet: the Andalusian habit of ordering little and often, and the Middle Eastern table where everything lands in the middle at once. We cook the food of that second table — hummus with real patience behind it, bread pulled from the fire, vegetables charred until they give up their sweetness — and we serve it like the first.

No big mains, no ceremony. Sumac, za'atar, tahini and smoke, in portions sized for sharing. Come hungry, order more than seems sensible, and see where the evening goes.

Overhead still life of open spice bowls — sumac, za'atar, paprika and sesame — in small ceramic dishes on dark linen, a hand pinching za'atar

The Mezze Ledger

Tonight's plates, written up as they leave the pass. Prices are per plate — order three or four between two and add as you go.

A rustic terracotta bowl of hummus with olive oil pooling in the centre and a dusting of paprika, torn flatbread beside it on linen
6.50€

Hummus, our way

Chickpeas soaked overnight, never rushed. Bread for scooping included.

Hands tearing a blistered flatbread straight from a wood-fired surface, steam rising
3.50€

Flatbread from the fire

Blistered on the hot stone. Order a second one — you'll want it.

Charred aubergine and peppers on a small glazed teal ceramic plate, drizzled with tahini and pomegranate seeds
7.00€

Charred aubergine & peppers

Smoked over open flame, tahini and pomegranate on top.

Small skewers of spiced lamb kofte on a rustic clay plate with grilled tomato and sumac onions, hands holding the plate at the edge of frame
9.00€

Lamb kofte, sumac onions

Hand-rolled, heavily spiced, gone in about four minutes.

Olives & pickles

The plate that lands first, whether you ordered it or not.

Ask the counter

There's always one plate not on this list.

From behind the bar, hands spooning spiced dishes into small ceramic plates, blurred bottles and copper pans behind in warm amber light

How the table works

  1. Order a fewPick three or four plates to start. Don't overthink it.
  2. Share everythingPlates land in the middle. Bread is torn, not cut.
  3. RepeatWhatever disappeared fastest, order again — or try something new.

Where we are

A quiet Granada street corner at dusk, warm light spilling from a small neighbourhood bar window onto rough stone and a simple doorway

Address: a small corner in Granada's old streets — the exact street and number will be written here as soon as the paint dries.

A map will sit here once the owner pastes it in.

Book a table

Tell us when you're coming and how many of you there are. We'll confirm by reply.

Please tell us your name.

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Pick a date.

Pick a time.

How many are you?

Request received

Thanks — your table request is in. Keep an eye on your inbox for our confirmation.

Questions people ask us

Do you take walk-ins?

We're a small room, so booking ahead is the safe bet — but if a table is free when you pass by, it's yours. The form above is the quickest way to be sure.

Is there anything for vegetarians?

Plenty. Most of the mezze table is vegetables, pulses and bread — the hummus, the charred aubergine, the olives and pickles, and usually a couple of off-list plates besides.

Can you handle allergies?

Tell us in the note field when you book and we'll cook around it. Nuts and sesame show up often in this kitchen, so please do mention them.

How much should we order?

Roughly three plates between two to start, then keep going. Plates come out as they're ready — that's the point.

Words from guests

Our first guests' words will live here — the plates they loved, the ones they ordered twice.

For the owner: this frame is waiting for real reviews. Paste them in as they arrive.