Menu made with market and seasonal products, so its composition is changing, but not its process and cooking, which maintains our traditional imprint.

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Roasted local clam

Leek and chicken wings fat

Sardine moraga

 

Warm Gazpacho

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White "porra" and sea urchin

 

​Green peas with beef broth​

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Head fish rillette

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Fish of the day with lemon mousseline and chanterelle

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Sweetbread with pickled herbs

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"Maimones" garlic, paprika and eel soup

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Rice with herbs

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Quail with snail sauce

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Roasted red pepper

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Chamomile, anise, apple and celery

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Drunk sponge cake, pumpkin and vanilla

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Suso