Fish
Trimmed sardines
our original specialty, filled with a mushroom paste flavored with fresh herbs. Battered at the moment and placed on your table; incredible dish, with the humility of the sardine and fascinating on the palate
Sole fillets sabollarde
our chef will delight you with these fried steaks, covered in a light buttered sauce, diced lemon, caper balls, with a light thread of meat juice, finishing the contour of the plate with rings of crunchy and golden fried onion
Hake on skewer Provençal
This dish is presented filleted without bones, covered on the top with a frying of aromatic bread with Parmesan cheese, it is baked with sherry fish broth, and its frying is presented golden and crisp, as the base of the fish, its own reduced juice in the preparation (simple but very special)
Monkfish escalopes
specialty of our chef, sautéed the monkfish escalopes, accompanied by slices of mushrooms, currants, a touch of pine nuts, peeled shrimp tails, it is seasoned with marine sauce, and to finish its cooking it is hit with drops of extract of saffron with almonds and fresh herbs from the garden
