Joselito Iberian ham cuted by hand with crystal bread

Echaurren croquetas, with ham and chicken, sweet and creamy

Hot and crispy black pudding pie over green cabbage and roasted pepper nectar

Marinated sardine salad and boletus with honey, pine nuts, toast and basil oil

Russian salad, served with foam mayonnaise

Prawn carpaccio served over tomato tartare, chilled almond soup & wine caviar

Beef sirloin tartare with liver mayonnaise, avocado, mustard and toast

Caramelised ‘crystal’ peppers, served with free-range, ow-temperature egg and potato fingers

Morel mushrooms with sour cream and seared foie-gras

Ear in iced marinade, with peeled broad beans and carrot sauce

Mountain-style rice, with quail and mushroom

Red prawn mellow rice with bull's tail meat and vegetables

Seasonal mixed vegetables served in their broth with Spanish ham

Fresh summer “pochas” with cod tripe

Rioja-style hand-filled macaroni with chorizo

Slices of cod bound with pilpil sauce with egg yolk, on a snail riojana

Grilled red sea bream with braised potatoes

Baked fillet of estuary bass, served with Pil-Pil fishbone juice

Grilled turbot with sauce, garnished with steamed potato and a roasted garlic cream

Squid cut in its ink with white rice

Chargrilled beef chop with ‘piquillo’ peppers

Chargrilled beef tenderloin with Café de Paris sauce & pan-fried potatoes

Lamb chops with vine shoots and potatoes

Boned pig’s trotter with glazed pear & turnip

Tripe and snouts of veal of the Rioja style

Roasted suckling lamb shoulder with baked potato and green salad

Grandma's meatballs with truffle and parmentier

Can of clams “Conservas de Cambados”

Can of cockles “Conservas de Cambados”

Potato chips

Hand-cut Iberian ham Joselito with glass bread

Galician bull “La cala d’Albert Adrià”

Sorlut oyster 6 uts.

La Gilda del Sol i Neu

Anchovies from l’Escala “El Xillu”

Olives stuffed with anchovies

Echaurren ham and chicken croquettes, light and creamy

Russian salad, served with foam mayonnaise

Caramelized rice pudding

Traditional cheese cake

Toasted brioche in a casserole with vanilla ice cream

Creamy chocolate tart with vanilla cream

Fruit salad with fruits of the forest sorbet

Assortment of cheeses and quince

HOMEMADE ICE CREAM

Broken eggs with Iberian ham

Chicken Noodle Soup

Ham and chicken croquettes

Grandma Macaroni Gratin

Grilled beef steak

Roman hake fillets

Rack of lamb

Veal burger on plate

Handmade ice creams

Flan with cream

Chocolate cake

Sporthotels Hermitage Edición Especial

Gran Torelló

Blanc de Blancs

Gramona III Lustros

Recaredo Turó d´en Mota

AT Roca

Intens Rosat

Barons de Rothschild Brut

Barons de Rothschild Blanc de Blancs

Billecart - Salmon Brut Réserve

Veuve Clicquot Brut

Dom Pérignon Vintage

Ruinart Blanc de Blancs

Barons de Rothschild Brut Rosé

Cattier Premier Crú Rosé

Ruinart Rosé

Imagine

L'Abrunet Blanc

Milmanda

Mas La Torrevella

Pardas Xarel·lo

Dido

Ossian

Flor de Vetus

Jose Pariente Sauvignon Blanc

Pazo de Señorans

Tras los Muros

As Sortes

Mártires

Château Mouton Cadet Reserve

Hugel Gewürztraminer

Compte Lafond Grande Cuvée

La Sereine

Meursault Pierre Morey

Meursault Pierre Morey

Cloudy Bay

Gran Caus

Izadi Larrosa

Gold

Evolució Syrah

Clos d'Agon

Biu

Raimonda

Pardas Collita Roja '15

L'Argata

Camins del Priorat

Clos Martinet

La Casilla

Clio

Victorino

Los Cantos de Torremilanos

Dominio de Atauta

Pago de Carraovejas

Aalto

Alion

Valbuena 5°

Sierra Cantabria Crianza

Marqués de Murrieta Reserva

Sierra Cantabria Cuvée

Viña Tondonia Reserva

Gran Reserva 904

Los Yelsones

Habla de la Tierra

Ànima Negra

Château Clément Pichon

Château L'Inclassable

Bourgogne

Trapet, Gevrey- Chambertin

Castiglionni

La Masia

Sporthotels Hermitage Edición Especial

AT Roca

Barons de Rothschild Brut

Barons de Rothschild Rosé

Mas La Torrevella

Flor de Vetus

Mouton Cadet reserva

Pazo de Señorans Selección de Añada

Izadi Larrosa

Raimonda

Sierra Cantabria Crianza

Los Cantos de Torremilanos

Château L'Inclassable