Choose your communion menu

Parque de Atracciones Madrid offers you the chance to celebrate a unique and original first communion that will amaze all of your guests.

• We offer a wide range of quality menus, with dishes made by hand in our own kitchen, so you can choose the one that best suits your needs. The menu price also includes admission to the park and unlimited access to all our rides and shows (except The Walking Dead Experience).
• Our communion rooms, El Palenque and Gran Avenida, are unique and spacious and are also located right in the heart of the park, so once you’ve finished eating... IT’S TIME FOR FUN!
• The child receiving their communion will also receive a Bronze Pass to Parques de Atracciones totally free and a surprise gift, which we will give them on the day of their communion*.

*Provided there is a minimum of 20 diners. Both gifts will be given on the day of the celebration.

• Vegetable platter and ventresca tuna in a pomegranate vinegrate, with spherical mango and roasted prawn
• Hake and prawn cannelloni with cuttlefish sauce and courgette spaghetti
• Blackberry sorbet with white chocolate sticks
• Pork cheek with patatas panaderas and tempranillo sauce
• Chocolate mousse with raspberries
• Bread, drink, coffee and cava

• Salmon tartar with tomato concassé, guacamole, fried onions and lemon sorbet with ginger
• Cod millefeuille with prawn and crab velouté with chive pearls
• Blackberry sorbet with white chocolate sticks
• Guadarrama beef tenderloin with stuffed potatoes, cheese and roasted piquillo peppers
• Coconut sponge cake with passion fruit mousse
• Bread, drink, coffee and cava

• Strawberry salmorejo with basil crystal cheese cubes and Modena pearls
• Sea bream fillet with a chive crust, rhubarb gelée and potato purée
• Blackberry sorbet and white chocolate sticks
• Beef sirloin with mushroom micuit confit and a Pedro Ximénez wine reduction
• Sachertorte
• Bread, drink, coffee and cava

• Iberian ham, Iberian sausage and cheese platter
• Port-lacquered micuit bars with blueberry toast and fig jam
• Sanlúcar prawns with two sauces
• Blackberry sorbet with white chocolate sticks
• Slow-cooked suckling pig shoulder lacquered with rosemary honey and served with a garnish
• Chocolate millefeuille with orange mousse

• Cheese and ham crepes
• Chicken supreme with potatoes
• Chocolate truffle cake with ice cream
• Bread and drink

• Cold and hot hors d’oeuvres
• Suckling lamb chops with fries
• Strawberry and cream cake with ice cream
• Bread and drink

• Tomato lasagne
• Beef tenderloin with fries (150 g)
• San Marcos cake with ice cream
• Bread and drink