By Larius on Almuñécar’s Playa Velilla, run by Mark Sørensen and Randi Godskesen, is putting on a special Easter Menu with a difference.

The starter, entitled, Easter Egg, comprises of quail eggs, serrano ham, vinaigrette, asparagus and herbs.

This is followed by the main course, comprising of the traditional fish element of Easter, in this case, Cod, with cauliflower, beet root, lemon cream, foamed mussel, hazelnuts and dill.

The dessert is a vanilla pannacotta; i.e., meringue toppings, chocolate cake, berries and white-chocolate sauce.

All this can be had for 28 euros and is served both at lunchtime and dinner.

By larius was formerly the Argentine Steak House, for those of you who are unfamiliar with the restaurant’s location.