To eat

STARTERS

Cordoban salmorejo (tomato and bread purée), smoked sardine and
Galmesan cheese
10
“Morriña” potato salad10
Scorpion fish cake, marmita sauce and toast10
Pickled partridge cake with salmorejo (tomato and bread purée) and toast10
Dressed real tomato9
Creamy Iberian ham croquettes12
Santander-style squid strings15
Rice with Iberian lágrima and vegetables of the season16
Galician beef steak tartar18
Anticuchera meat pasta pocket3 / ud

FROM THE GARDEN TO THE EMBERS

Charcoaled pepper salad8
Eggplant with cane honey9
Sweet potato with green mojo9
Grilled avocado with ceviched fish of the day15
Artichoke flowers (seasonal)12

FROM THE FISH MARKET TO THE DISH

Clams in Marinara sauce18
Grilled small scallops with citrus dressing19
Celeiro hake in seafood sauce20
Grilled Celeiro hake with veggies of the season20
Grilled Celeiro hake tail40
Grilled fish of the dayM/B

PAELLA

Black paella with squid and prawns36
Iberian lágrima and wild asparagus paella36
Vegetables and mushroom paella36
Octopus and zucchini paella36

MEATS

Grilled Iberian lágrima16
12-hour roasted pork knuckle17
Grilled Galician veal rump cap17
Grilled Galician beef tenderloin23
Spring lamb shoulder26
Spring lamb shoulder42 (kg)

OUR HOMEMADE DESSERTS

Egg-based flan5.5
Thin apple pie with vanilla ice cream5.5
Textured chocolate with red fruits5.5
Our oven cheese cake (weekends only)5.5
Caramelized french toast with vanilla ice cream5.5
  • Paiosaco bread and Isbilya oil 1 euro per person.
  • Terrace prices will be increased 0,5 euros.