Sketches of Spain

with onions, red peppers and pine nuts

fried and boiled potatoes with spicy sauce

made with olive oil, potatoes and eggs

cooked with selected seasonal vegetables

cooked with squids and ink

cooked with seafood

cooked with chicken, rabbit and green beans

with onions, red peppers and pine nuts

fried and boiled potatoes with spicy sauce

made with olive oil, potatoes and eggs

cooked with selected seasonal vegetables

cooked with squids and ink

cooked with seafood

cooked with chicken, rabbit and green beans

with extra virgin olive, maldon salt, green onions, piparras and olives

with onions, red peppers and pine nuts

2-step boiled and fried potatoes with secret spicy sauce

fresh tomato cream with Spanish cured ham and quail egg

boiled potatoes, pickles, capers, green olives, tuna, carrots, piquillo pepper, mayo

with garlic, chile de arbol and parsley Flambé with brandy

with sautéed seafood, vegetables, goat cheese and aioli

sautéed zucchini, onions, peppers, tomato, and low temperature egg

rare cut from acorn-fed iberic pork

cooked with selected seasonal vegetables

cooked with cutletfish and its ink

cooked with seafood

cooked with chicken, rabbit and green beans

with onions, red peppers and pine nuts

fried and boiled potatoes with spicy sauce

made with olive oil, potatoes and eggs

cooked with selected seasonal vegetables

cooked with squids and ink

cooked with seafood

cooked with chicken, rabbit and green beans

with extra virgin olive, maldon salt, green onions, piparras and olives

with onions, red peppers and pine nuts

2-step boiled and fried potatoes with secret spicy sauce

fresh tomato cream with Spanish cured ham and quail egg

boiled potatoes, pickles, capers, green olives, tuna, carrots, piquillo pepper, mayo

with garlic, chile de arbol and parsley Flambé with brandy

with sautéed seafood, vegetables, goat cheese and aioli

sautéed zucchini, onions, peppers, tomato, and low temperature egg

rare cut from acorn-fed iberic pork

cooked with selected seasonal vegetables

cooked with cutletfish and its ink

cooked with seafood

cooked with chicken, rabbit and green beans