RestauranteCarta de restaurante / A la carte menu



  • Bacalao de la casa: (nuestra especialidad/our speciality). One piece of prime quality cod battered and fried to our own recipe. The price shown is per item. (2,50 €)
  • Croqueta de bacalao: Home-made cod croquette. Price per item. (1,20 €)
  • Banderilla de bonito: Chunks of tuna and tomato served on a cocktail stick. Price per item (2,50 €)
  • Empanadillas de ternera: Stuffed pasties with veal’s meat (1,30 €)
  • Surtido de la casa: Spurted of appetizer. (8,20 €)
  • Tortilla española: Spanish omelette, made with egg and added potatoes (3,00 €).
  • Bacalao al ajoarriero: Cod with potato, tomato and garlic (3,00 €).
  • Jamón Ibérico: Fine slices of ham from acorn-fed Ibérico pigs, carefully and naturally cured over a period of  36 months (21,50 €).
  • Queso manchego: (8,65 €).





  • Ensalada de la casa: Cod Salad: poached cod served with chilli peppers, diced tomato, raw onion and baby lettuce, dressed with sweet vinaigrette (12,50 €)
  • Ensalada mixta: Lettuce, tomato, tuna, olives, cooked eggs, and asparagus salad (6,20€).
  • Consomé: Served plain or with egg yolk and / or sherry (6,50 €).
  • Gazpacho andaluz: Typical Andalusian cold soup made of blended tomato, bread, onion, green           pepper, garlic and cucumber, served with an olive oil, garlic, salt and vinegar dressing (6,50 €).
  • Salmorejo cordobés: (8.00 €).
  • Sopa de ajo al vuelco: Bread, olive oil and garlic’s soup (8.00 €).
  • Tortilla de bacalao: Cod omelette (12,00 €).
  • Paella (individual): (12,00 €).



  • Bacalao con setas y alcaparras:  pieza de bacalao en salsa hecha con aceite de oliva, puerros, setas, alcaparras, puré de tomate y zumo de naranja / A large piece of cod served in a sauce made of olive oil, leeks, wild mushrooms, capers, tomato purée and orange juice (17,50 €).
  • Bacalao al pil-pil: bacalao cocinado en una cremosa salsa de aceite de oliva, a base de la propia gelatina del bacalao / Cod cooked  in a creamy sauce of olive oil thickened with the natural gelatine of the codfish (18,00 €).
  • Bacalao a la bilbaína:  a la parrilla, con ajo y guindilla fritos / Grilled cod topped with garlic and fried chilli peppers (17,00 €).
  • Bacalao con tomate:   con salsa de tomate / Cod served in homemade tomato sauce (17,00 €).
  • Bacalao a la vizcaína: cocinado con salsa hecha a la manera tradicional, con jamón Serrano, cebolla, pimento aceite de olive y ajo / Cod cooked in a sauce made to the traditional recipe: Serrano ham, onion, paprika, olive oil and garlic (17,50 €).
  • Bacalao a la romana: rebozado / Fried in batter cod (17,00€).
  • Bacalao en salsa verde:   Cod in Green Sauce: made with olive oil, garlic, parsley, onion, peas and asparagus broth (17,50 €).
  • Bacalao al ajoarriero:  Bacalao desalado, aceite de oliva, ajo, pimiento choricero(ñoras) frasco, salsa tomate natural. Guarnición, pan tostado.(17,00 €).



  • Solomillo a la plancha: Grilled sirloin (tenderloin) steak  (19,00 €).
  • Rabo de Toro: Bull’s Tail (15,00 €).
  • Callos a la madrileña: Traditional Madrid stewed tripe, consisting of chunks of beef tripe, snout and hoof stewed with chorizo, black pudding, cayenne pepper, garlic and onion (15,50€).
  • Espaldilla: Shoulder of Veal (12,00 €).
  • Albóndigas a la madrileña: Balls of calf meat with vegetable sauce (12,00 €).



  • Torrijas: (6,00 €).
  • Flan de la casa: Homemade ‘créme caramel’ (5,00 €).
  • Chocolate con churros  (6,00 €).
  • Fruta del tiempo: Seasonal fruit (4,50 €).
  • Peras al Vino: Sweet pears boiled in red wine (6,00 €).
  • Tarta de queso: Cheese pie (6,00 €).

I.V.A incluido / V.A.T included


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