Kitchen hours:
Monday to Friday from 12:30 to 2:45 p.m. - Saturday and Sunday from 12:30 to 3:15 p.m.
Friday and Saturday from 7:30 p.m. to 9:30 p.m. The dining room ends at 5:00 p.m. and 11:30 p.m.
Tuesday closed

Menu Tradition



   Tradition Menu    

35 VAT included

“Gazpacho” of watermelon, green shoots and drops of cabernet.
Tomato, tender onions, “boquerones”, salt flakes and new oil.
(anchovies, fillets are marinated in vinegar and olive oil)
Salad of grilled goat’s cheese, quince, duck ham, dried fruits and olive vinaigrette.
Salad of crunchy pig's trotters with pine-nuts and vinaigrette.
Home-made croquettes roast meat with small bouquet of salad.
Gratinated home-made cannelloni.
"Boquerones" and cottage-loaf toast spread with tomato. (Anchovies marinated with vinegar)
Well-grilled pig's trotters.
Wood-Grilled pork sausage with sautéd white beans.
Wood-Grilled veal chop 300gr., or blue cheese sauce of the region, or green pepper sauce.
Casserole of veal cheeks with penny-bun mushrooms.
Wood-Grilled or oven-roasted bass
Oven-roasted pig's cheeks.
Rice with penny-bun mushrooms and squids.
Pear sorbet with candied ginger.
Biscuit ice-cream with hot chocolate.
Vanilla ice-cream chouquettes with melted dark chocolate.
Fresh pineapple.
Home-made frozen whiskey cake.
Fresh lime sorbet.
Rosemary and lavender ice-cream.
Cafe liégeois (coffee, vanilla ice-cream, and fresh whipped cream).


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