PINTXOS: •
GRILLED SMALL SQUID ON a pig's ear stew
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MINI BEEF BURGUER WITH VIÑUELA´S blood sausage AND slightly hot red pepper
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pork knuckle´S croquettes WITH SERRAIN HAM
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IBERIAN PORK Skewer AND APPLE WITH ORANGE HONEY
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CRUSH PIZZA WITH DUCK FOIE AND ORANGED caramelized onion AND quail´S EGG
FOR STARTERS
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PRAWNS AND FRIED small squid warm salad WITH RED PEPPERS AND GARLIC SAUCE
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chicken breast GRILLED WARM SALAD WITH APPLE
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MIXED SALAD
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acorn-fed ham A KNIFE CUT
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CURED PAYOYO´S ROSMARY CHEESE
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COD´S CARPACCIO MACERATE WITH LAMINATED TOMATO AND SCALLION AND
gherkin VINAIGRETTE
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MANGO millefeuille SALAD, GOAT CHEESE OVER NATURAL YOGOURT AND HONEY CANE
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suckling lamb gizzard WITH walnut AND raisin OVER raisin CARPACCIO
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CONFITED artichokes WITH SQUID noodles AND CAMOMILE BRANCH
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OUR CHEESE SELECTION: GOUDA WALNUT, CURED PAYOYO´S ROSMARY CHEESE, PIMENTON GOAT AN CABRALES TYPE SERVICED OF BREAD AND MERMELADES
WHITE IS, EAT IT FRIED, COMING FOR THE CHICKEN AND WE OFFER IT WITH:
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SCRAMBLE EGGS WITH BABY LAMB AND GARLIC FRITED WITH PAPRIKA
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SCRAMBLE EGGS WITH COD, LITLE BEANS AND TREVELEZ HAM
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SCRAMBLE EGGS WITH DUCK FOIE, IBERIAN HAM AND FRENCH FRITES
WITH SPOON:
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ONION SOUP AND shrimp
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soup accompanied by minced hard-boiled egg, ham, small pieces of crispy bread, CHICKEN
WITH BREAD CRUNCHY AND CHEESE
AND NOODLES
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ASK FOR OUR DISH SOUP DAY
FROM THE SEA TO THE TABLE (250GRS):
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PIL-PIL COD WITH TAGLIATELLE AND SQUID in their own ink
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weakfish SUPREME WITH “CÁDIZ ORTIGUILLAS” OVER KING PRAWNS AND PAPAYA SAUCE
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SALMON TATAKI OVER GRILLED AVOCADO WITH SOYA AND HAM SHAVING
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YUCAS COD “HOME SPECIALITY FROM 1987”
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LITLE SQUID FILLED WITH IBERIAN PORK MEAT WITH CALM AND ELVER SAUCE
PASTA, RICE AND PIZZA GOURMET:
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MONK FISH AND BIG PRAWN CREAMY RICE
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IBERIAN PORK MEAT AND SHITAKE MUSHROOMS CREAMY RICE
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Pumpkin RISOTTO, PINE NUT AND boiled black sausage WITH GOAT CHEESE
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POTATOES GnocchI WITH SPINACH, JACK DANIEL´S KING PRAWNS WITH GOAT CHEESE WITH PAPRIKA
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SPARAGUS PIZZA