starters
starters
Patatas bravas
Chorizo wine
Hash style Burgos
Gulas garlic
Anchovies in vinegar
Chopitos, puntillitas the style of Puerto de Santa María (200 gr.)
Squid, squid rings Atlantic, cut and Cantabria, floured and fried (150 gr.)
Varied with boletus mushrooms with garlic and a dash of white wine Verdejo
Morcilla de Burgos "The Primi" cut in the traditional manner and well fried (5 pieces)
Mussels in Spanish salsa modified
Homemade croquettes, light bechamel with Trevélez cured ham and chopped egg (5 units.)
Marinated salmon home to the aroma of fresh coffee with toast
Cured beef jerky recipe at home with my mother (Leonor) to Extra Virgin Olive Oil
Crispy sweetbreads sautéed lamb and garlic
Prawns pan with extra virgin olive oil, lemon flavoring and Maldon salt
Scrambled eggs with assorted mushrooms and mushrooms with crispy ham and toast with Cabrales
Piquillo peppers confit and braised with tuna belly of Biscay, in olive oil
Table of selected meats (ham Trevélez, lomo de León, chorizo sausage) Cheese Vicente Pastor reservation
Fried eggs in chips with ham and crispy bacon
our menu
diseño:
