STARTERS
Green beans, octopus and shrimps | 15 |
“Morriña” potato salad | 11 |
Scorpion fish cake, marmita sauce and toast | 12 |
Pickled partridge cake with salmorejo (tomato and bread purée) and toast | 12 |
Dressed real tomato | 10 |
Creamy Iberian ham croquettes | 12 |
Creamy Ibérico Cheek Rice with Seasonal Vegetables | 16 |
Galician beef steak tartar | 21 |
Anticuchera meat bao bread | 12- 2/ud |
FROM THE GARDEN TO THE EMBERS
Charcoaled pepper salad | 8 |
Eggplant with cane honey | 9 |
Sweet potato with green mojo | 9 |
Grilled avocado with ceviched fish of the day | 15 |
Artichoke flowers (seasonal) | 14 |
FROM THE FISH MARKET TO THE DISH
Clams in Marinara sauce | 21 |
Octopus with Clams in Garlic Sauce | 22 |
Celeiro hake in seafood sauce | 22 |
Grilled Celeiro Hake with Seasonal Vegetables | 22 |
Grilled Celeiro hake tail | 42 |
Grilled fish of the day | M/B |
PAELLA
Black paella with squid and prawns | 36 |
Iberian lagrima and wild asparagus paella | 36 |
Octopus and zucchini paella | 36 |
Daily Fish paella with clams | 42 |
Toasted Fideuá with Scarlet Shrimp and Squid | 48 |
MEATS
Grilled Iberian lágrima | 17 |
Grilled Galician veal rump cap | 18 |
12-hour roasted pork knuckle | 21 |
Grilled Galician beef tenderloin | 24 |
Grilled Galician cow loin | 45 (kg) |
Cachena Beef Ribeye Steak | 56 (kg) |
OUR HOMEMADE DESSERTS
Egg-based flan | 5.5 |
Thin apple pie with vanilla ice cream | 5.5 |
Textured chocolate with red fruits | 5.5 |
Our oven cheese cake (weekends only) | 5.5 |
Caramelized french toast with vanilla ice cream | 5.5 |
- Paiosaco bread and Isbilya oil service: 1,30€ per person.
- Terrace prices will increase by 1€.