STARTERS
| Cordoban salmorejo (tomato and bread purée), smoked sardine and Galmesan cheese | 10 |
| “Morriña” potato salad | 10 |
| Scorpion fish cake, marmita sauce and toast | 10 |
| Pickled partridge cake with salmorejo (tomato and bread purée) and toast | 10 |
| Dressed real tomato | 9 |
| Creamy Iberian ham croquettes | 12 |
| Santander-style squid strings | 15 |
| Rice with Iberian lágrima and vegetables of the season | 16 |
| Galician beef steak tartar | 18 |
| Anticuchera meat pasta pocket | 3 / 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) | 12 |
FROM THE FISH MARKET TO THE DISH
| Clams in Marinara sauce | 18 |
| Grilled razor | 16 |
| Grilled small scallops with citrus dressing | 19 |
| Celeiro hake in seafood sauce | 20 |
| Grilled Celeiro hake with veggies of the season | 20 |
| Grilled Celeiro hake tail | 40 |
| Grilled fish of the day | M/B |
PAELLA
| Black paella with squid and prawns | 36 |
| Iberian lágrima and wild asparagus paella | 36 |
| Vegetables and mushroom paella | 36 |
| Octopus and zucchini paella | 36 |
| Bogavante paella | 48 |
MEATS
| Grilled Iberian lágrima | 16 |
| 12-hour roasted pork knuckle | 17 |
| Grilled Galician veal rump cap | 17 |
| Grilled Galician beef tenderloin | 23 |
| Spring lamb shoulder | 26 |
| Spring lamb shoulder | 42 (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 1 euro per person.
- Terrace prices will be increased 0,5 euros.