Warm first courses

Fisherman's soup

18,00

Warm lobster and potato salad

40,00

Artichoke hearts sautéed with ham

18,00

Tudela cardoons with foie au gratin

18,00

Potato with iranian caviar

40,00

Baby broad beans sautéed with ham

18,00

Pinto beans from Tolosa with cardoons and clams

24,00

Turf and surf stuffed peppers

15,00

Wild asparagus omelet

15,00

Scrambled egg with wild mushrooms and prawns

21,00

Scrambled egg with wild asparagus and ham

18,00

Scrambled egg with tender garlic and baby eels

36,00

Oven-cooked snails

18,00

Clams marinara

24,00

Clams in white wine with wild mushrooms and jabugo ham

24,00

Fresh miniature clams

15,00

Mini squids with Biscay style peppers

18,00

Baby squids Andalusian style

21,00

Fried miniature red mullet

21,00

Fried fresh anchovies Andalusian style

15,00

Rockfish from the coast

18,00

Salmon parcel with scrambled eggs and prawns

21,00

Fresh Tudela beans with clams

24,00

Burgos morcilla (blood sausage)

15,00

Duck foie in Calvados

24,00