Every day we change the menu trying to offer what we find best priced in local and national markets.
We usually always use seasonal products on our dishes and don't always have everything.
It becomes essential if any customer wants to take something specifically, that they contact you in advance in order to meet their need.
As a sample of some of the dishes we usually have, we detail a few.
Dry, melosous and brothed rice with fish, meat or vegetable bases. As examples
- Paella Valenciana
- Duck rice with mushrooms and foie gras
- Fesols i naps
- Rice de la Valldigna
- Ox Liver Arroz
- Arrós en bledes
- Miss
- A band in two turns
- Black Rice
- Baked
- Rossejat
- Secret rice with mushrooms and pumpkin
- Rib rice with pumpkin and chickpeas
- Fideuá
- Bogavante rice
- Centolla rice
- Sea Ox Rice
- Arrós in carrancs
- Etc... we love that you make suggestions to us.
Meats:
- Tbone by Rubia Gallega
- Chuletón de vaca Finlandesa
- Galician Blonde Steak
- Chuletón by Parda Pirenaica Navarra
- French Limousin
- Morucha de Salamanca
- Galician work ox (on request)
- Burgalés Lamb
- Cordero de raza Guirra de la Comunitat Valenciana
- Iberian pork prey and feather
- Segovian piglets
Fresh fish:
- Corvina
- Turbot
- Lubina
- Golden
- San Pedro
- Pargo
- Mero
- Impacts
- Sargo Real
- Birrey
- Sea bream
- Tuna
- Caproig
- Bacoreta
- Sole
- Lechas
Stews:
- Gazpacho Marinero
- Gazpacho Manchego
- Cruet
- Habichuelas de Confit de Viver con conejo
- Llauna de peix
- Beauf Bourguignon
- Ratatuille
- Zarzuelas
- Meat upholstery
- Beans to Navarre
- Valencian pout
- Bollit de Peix
- Indoor Pot
- Botillos del Bierzo
- Fabes with Clams
- Maragato Stew
- Ajiceite
- Etc...
