Daily menu
REGIONAL SPECIALTIES
Jamón Ibérico de bellota, Lomo Ibérico, Queso curado de Oveja
STARTERS
Warm artichoke creamy soup with grilled scallops and fresh green garlic shoots oil
Onion Creamy soup with half cooked egg and Manchego cheese croustillant
Sea bass Ceviche with a hint of lime, with three pepper seasoning and parmesan cheese
Huelva’s white prawn salad with cured ham, fruits of the season and sesame seed dressing
Duck liver and green apple Millefeuille with pears in red wine and Pedro Ximénez caramel
Tempura of white asparagus tips with warm vainilla mayonnaise
FROM THE SEA
Monkfich and tonguefish stew with fresh estragon served with black rice biscuit and garlic mayonnaise sauce
Seville-style Fried mullets with light green asparagus purée and beetroot shoots
Baked sole with citrus fruit vinaigrette and Spaghetti with vegetables of the season
Baked cod on a bed of candied onion, boletus mushrooms and mild truffle pil-pil sauce
Cantabrian hake in batter with vizcaíno-style sauce served in a bed of Noodles with baby squid in garlic sauce
FROM THE LAND
Ibérico pork loin with fried egg and ratatouille Millefeuille
Veal sirloin with peanut butter and potato ratatouille
Mozarabic style veal Carré with vegetable couscous
Wild boar sirloin with crispy chestnuts, honey sauce and port apricot Compôte
Grilled Quail breast on a nest of mushrooms and spicy bread
Ávila veal Cutlet au faux charbon with potato terrine
Venison loin with redcurrant and celery and turnip pie
Confit of duck with roast peach Purée and bitter orange sauce