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Equipo Juanjo López
DINNER
Showcasing our motto, the evening menu is straightforward, using barely treated products with no edges. These recipes have been recovered from a long- ago cuisine that, on a bad day, today's life banished from restaurants. We have therefore retrieved an affluent and classic cuisine, where the product is the undisputed protagonist of the dish. Representing the artisan and non-sophisticated manual work, this menu delves into some of the most renowned recipes, not only of Spanish cuisine, but also of the formerly called international cuisine.
SEE MENU
Appetizers
Oyster (unit)
4,50 €
Salchichón ibérico
16 €
Matrimonio (salted and marinated anchovies, 6 units)
21 €
La Riviere mussels
14 €
La Riviere cockles
24 €
Bouillon with some drops of Sherry
10 €
Starters
Cocido croquettes (8 units)
11 €
Marrow
20 €
Home style green beans
21 €
Seasonal vegetables
16 €
Trinxat (vegetables pie)
15 €
French omelette with brain and caviar
22 €
Tomato salad with tuna belly
16 €
Main courses
Stingray in black butter
23 €
Pil-pil style hake Kokotxas
30 €
Squid in its Ink
22 €
Steak Tartare
24 €
Liver and onions
20 €
Rubia Gallega veal Tx Steak
28 €
Carrillera ibérica (Braised Iberic pork cheeks stew)
22 €
Desserts
8 €
CHEESE PLATTER (2 people)
20 €
Bread & Aperitif
3 €