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with orange and marjoram
with pears
with fried bread and sage
with Manchego cheese
with soft Tiétar goats' curd
with Swiss chard
with pinenuts and raisins
with Picos de Europa blue cheese and walnut vinaigrette
with Mediterranean anchovies
with moscatel vinaigrette
with toasted almonds and pimentón de la Vera
with tarragon and cabernet sauvignon vinegar
with garlic, chilli and crispy serrano ham (price each)
with orange, red onion and marjoram salad
with oven potatoes and black olives
with squid, chorizo, tomato and coriander salad
with allioli
cooked with garlic and chilli
with dried fruits
with piquillo pepper on country toast
with piquillo pepper
with romesco sauce
with Olivar de la Luna XV olive oil
with tomato
with fish and shellfish
with wheatgerm cure
with orange blossom honey
with raisins macerated in PX sherry
with orange sorbet, olive oil and salt
with saffron ice cream
with figs
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