Restaurant Menu

Premium anchovy fillets from Santoña, preserved in high-quality olive oil.

Thinly sliced, salt-cured tuna loin prepared using the traditional Barbate trap-fishing method.

Thinly sliced, traditionally cured ham from 100% acorn-fed Iberian pigs.

Thinly sliced, acorn-fed Iberian pork loin served as a starter to share.

A wedge of cheese infused with rosemary and preserved in extra virgin olive oil.

250 g

Fresh clams simmered in a traditional sauce made with white wine, garlic, and parsley.

Fresh clams sautéed with garlic.

Fresh cockles served in their own natural juices.

Fresh mussels steamed and served in a portion perfect for sharing.

Tender octopus prepared in the traditional Galician style or grilled to order.

Tender baby squid grilled to perfection and served as a shareable starter.

A selection of small, house-style fried fish served for sharing.

Crispy, bite-sized fried squid served as a starter to share.

Crispy, deep-fried squid rings prepared in the traditional Andalusian style.

Crispy fried anchovies served as a shareable appetizer.

Small European hake served as a shareable appetizer.

Crispy, deep-fried battered prawns perfect for sharing.

A fillet of red mullet served as a starter to share.

Crispy, marinated fried fish served with blistered Padrón peppers.

Bite-sized pieces of hake, lightly battered and fried in the traditional style of Cádiz.

Crispy, golden-fried fritters filled with a creamy béchamel sauce and savory pieces of premium Iberian ham.

A fresh salad featuring a combination of vegetables, tuna, hard-boiled eggs, and olives, prepared in the traditional style of the Cazorla region.

Fresh tomato salad seasoned with herbs and olive oil.

Tender tuna belly served with a side of seasoned tomato salad.

Tender tuna belly served with roasted bell peppers.

A refreshing salad featuring marinated white tuna served with fresh tomatoes.

Red bell peppers roasted in their natural juices.

A refreshing salad featuring a selection of smoked fish prepared in a traditional sailor style.

A salad of pickled partridge served with a selection of fresh vegetables.

Fresh bread served with a selection of appetizers.

A hearty soup prepared with a selection of fresh fish and seafood.

A savory chicken and ham broth served with finely chopped meat and vegetables.

A traditional chilled Andalusian soup made from a blend of tomatoes, olive oil, and fresh vegetables.

Tender baby broad beans sautéed with savory Iberian ham.

Fresh, seasonal artichokes slowly cooked in extra virgin olive oil.

Tender white asparagus from the Navarra region served with salmon.

Grilled wild asparagus served with thin slices of cured Iberian ham.

A savory scramble of eggs prepared with wild asparagus, mushrooms, and prawns.

Fresh hake fillet simmered in a traditional white wine and garlic sauce, served with clams.

Fresh hake fillet prepared according to your choice of cooking style.

A fillet of wild-caught turbot, pan-seared to perfection.

Monkfish cooked with clams in a mild sauce.

Grilled monkfish served with a traditional Bilbao-style sauce made of garlic and chili peppers.

Bluefin tuna sustainably caught using the traditional almadraba net method.

A whole grilled sea bass served butterflied.

2 persons

2 persons

Tender beef fillet sourced from cattle raised for 12 months.

A premium cut of beef from cattle raised for 12 months.

Grilled chops from young, milk-fed lamb.

A thinly sliced veal fillet, pan-seared until tender.

Partridge slow-cooked in a traditional vinegar-based marinade from the Jaén province.

Tender, milk-fed lamb sweetbreads seared on a flat-top grill.

Slow-cooked oxtail braised in a rich red wine sauce from the Toro region.

Slow-roasted shoulder of young lamb.