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.