Carta de Restauración
entrantes, ensaldas, nuestros arroces, del mar, de la tierra... y algo dulce para el final
Para empezar | Starters
Foie nougat with hazelnut praline
Grilled cuttefish with green sauce
Goat cheese grilled with fresh tomato
Squidrings andalucian style
“La Vera” potatoes style with Pure Iberian ham
Grilled seasonal vegetables
Small fried seasquid
Red prawns from the bay (100 gr)
Boiled prawns from Santa Pola's Bay
Clams with “marinera” sauce
Squid with young garlic
Pure Iberian Bellota Ham
Variety of cheeses
Boletus Croquettes (1 pc.)
Steamed mussels
Stuffed peppers with prawns and ginger
Asparagus topped with gorgonzola cheese
Red tuna tataki with wasabi mayonnaise
Balfegó red tuna Saku style
Sea fruit salad
Saint-Jacques claims with Japanese wok vegetables
Baked octopus
"Zamburiñas" clams with honey sauce
Cup of tempura fried vegetables
Sea anemone with asparagus sauce
Carpaccio of iberian pork
Super-giant ria cockles (100 gr)
Las Ensaladas | Salads...
Special salad with tuna and carrots
Frontón salad with cocktail sauce or mustard sauce
Warm salad with squid and prawns
Lobster salad
Avocado salad with crab and shrimp
Burrata salad with tomato confit, capers and mix of strawberries and mountain herbs dressing
Special tomatoes with garlic and chaplain fish
Nuestros Arroces | Our Rice
Mixed paella with shellfish and chicken
Rice with rabbit and snails with rosemary
Rice with monkfish and clams
Rice with small seasquid and young garlic
Paella with noodles and fish
Rice with cuttlefish and prawns
Sticky rice with lobster
Rice with vegetables
Rice with rabbit and wild mushrooms with red wine
Del Mar | From the Sea...
Balfegó red tuna tartar with avocado
Monkfish fillet
Grilled seasquid with green sauce
Red prawn sauce with lobster crunch ravioli
Sole from the bay
Fresh hake from Cantabrian sea
De la Tierra | From the Land
Chicken breast fillet with vegetables
Don Manuel (sirloin sandwich)
Duck breast with caramelized apple in orange blossom honey
Baked iberian pork tenderloin with pure iberian ham and nougat sauce
Delicious rib-steak with chips
Baked beef tenderloin
Beef steak grilled
berian pluma grilled from Pedroches Valley
Algo dulce para el final | Something Sweet for the End
Chocolate sin
Apple puff pastry with mantecado ice cream
Almond cake with pumpkin and a hint of liquor
Bernia lemon cake
Toasted caramel cream “torrija” with cream
Sheep (milk) cheese ice cream with red fruit coulis
Orange cake with chocolate topping 52% GH