Squid with typical sauce garlic from their interior and pickled
Sardines, leeks and green leaves carbonara
Iberian pork roasted dam, blood meatballs in their juice and pickled
Gum of foie micuit, marinade partridge and caramelized pistachio
Tuna belly porra antequerana with chilled pepper and its gazpacho
lieu / coco
Poulpe
Poireau
Lieu jaune Ikejime
LOCAL, SEASONAL AND ORGANIC MINDSET IN SIGHT!
Coffee, coconout and sherry vinegar 25 years
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Restaurant
Bar Restaurant
6621 KM
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