BAR ITEMS – GILDAS – EBRO DELTA OYSTER WITH LIME AND TABASCO – ANCHOVIES IN VINEGAR WITH GARLIC AND PARSLEY – OUR SEASONED POTATOES – OCTOPUS SALPICÓN – ENVIAS STUFFED WITH PRAWN COCKTAIL – PICKLED RABBIT – TERRINE IN CAPIPOTA WITH CHICKPEA SALAD – LA VIÑA CHEESECAKE – SOURDOUGH BREAD FROM OUR FRIENDS AT PRIMAT
FROM THE KITCHEN – BALFEGÓ TUNA WITH AVOCADO CREAM AND CHILI SAUCE – MARINATED MACKEREL IN ITS OWN PREVÉ – COLDERED NECTARINE SOUP WITH SARDINES AND PALM HONEY – ROASTED CARROT WITH CASHEW CREAM AND FRIED CAPERS – SEASONAL TOMATO SALAD – NAVARRA PIPERS WITH FRIED EGG – GRILLED CRAYFISH WITH LA VERA PAPRIKA MAYONNAISE – SCALLOPS WITH HAM PIL-PIL SAUCE AND HAM SALT – BONITO DEL NORTE WITH TOMATO SAUCE – GRILLED SEA BREAM WITH YOGURT AND CUCUMBER – GRILLED TONGUE SKEWER WITH CILANTRO SALAD – GRILLED FOIE GRAS WITH ONION CHUTNEY SUCKLING PIG INLET WITH APPLE AND SHALLOTS