BAR AND TERRACE

Beer Cane with a Plate of Cooked White Shrimp

Seasoned Olives

Gilda de Anchoa

Smoked Sardine

with a slice of bread

Salmorejo from Cordoba

with boiled egg, ham and croutons.

Anchovies in Vinegar with Baked Potatoes

Scorpionfish Pie

with pinches of nuts and lumpfish caviar

Russian Salad

accompanied by peaks.

Caliphate Eggplants

fried with cane honey

Pickled Turkey

with onion and candied carrot

Lomo de Orza with Potato Chips

Iberian Pork Loin Confit in EVOO, Garlic and Herbs

Smoked Cod Carpaccio

with Tomato Pearls, Black Olive Tapenade and Basil Emulsion

Baked Leeks Stuffed with Romesco Sauce

with Smoked Sardines in Garlic Balsamic Vinaigrette on a Bed of Salad

Quail Eggs in "Maset"

Quail egg casserole with spring garlic, Iberian ham and red shrimp tails

Cod fillet

Confit in virgin olive oil on a bed of ratatouille

Turbot Fillet

Grilled with braised zucchini and poor man's potatoes

Iberian Pork Cheek in Port

stewed, with straw potatoes

Iberian Pork Churrasco

Grilled acorn-fed pork with Galician fries and gaucho and mery sauces

Stewed Oxtail

with French fries

Secret of Nebraska's Black Angus

grilled, with garlic baked potatoes and Padrón peppers

Baked Cheesecake

Baked Apple Pie

with pastry cream

Dark Chocolate Coulan

with a scoop of ice cream