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Our Menu

A Little bit of...

Slices of Iberian Bellota Ham D.O
Cured Sheep Cheese J.M.Añejo
Mini tartar of red Tuna of the Almadraba Gadira
Delicious Red Tuna from Almadraba of Gadira, accompanied with a seaweed cream, hot yellow pepper, red pepper caramel, raw onion, tobiko, wakame, mango cream, coconut, beetroot and wasabi.
Red Tuna of Gadira with onion
Another different way of eating Red Tuna. The sensation in the mouth is the typical stew of the tuna with onions in the area, but at the same time we find the raw texture.
Grilled Iberian pork cheek
Tender cheeks with Iberian flavor with bbq touch , accompanied with some chips with an ideal sauce.
Warm salad of pickled crab and citrus
Salad with soft shell crab, shrimp and marinated mussels, looking for a acidity point with lemon air
Fried shrimps
Fried shrimps accompanied with soy sauce
Cuttlefish eggs with garlic "Diego Barroso"
Typical cuttlefish eggs cooked in this home from 1987 with garlic sauce as my father did them, accompanied with rice sushi infused in sea lettuce, with a crunchy green aonari.
Potatoes with brava sauce
Fried potatoes with brava sauce, garlic sauce and basil. All own elaboration.
Homemade Croquetas (3 uds.)
Beef dumplings with a touch of paprika
3 Stuffed pasta pouches filled with Iberian meat and fresh vegetables, with a touch of paprika "from La Vera! over yellow pepper sauce, accompanied by fried apple, cream cheese and red wine jam.
Stilton crunchies
The perfect cheese to combine with nuts and raisins, with a base of apple compote and mint gel
Red tuna steak of the Almadraba Gadira
Cut with a strong sealing, accompanied by Asian stir-fry, hot yellow pepper and seaweed cream
Carpaccio of Iberian Pork
Juicy cut of Iberian loin cooked at low temperature, delicious taste with a touch of Arbequina oil

Let´s start

Marina salad
Mixed salads, sweet corn, nuts, pickled mussels, prawns sautéed with tomatoes, apple, accompanied with a sweet-sour oil
Fried goat cheese salad
Mixed salads, nuts, raisins, cherry tomatoes, fried goat cheese, apple, on a nachos bed and accompanied with a honey vinaigrette and basil oil
Mixed Salad
Lettuce, onion, tomatoes, boiled eggs, carrots, beetroots, sweet corn and tuna
Slices of Iberian Bellota Ham D.O
Cured Sheep Cheese J.M.Añejo
100% Iberian Loin Cane
Seasonal crambled eggs
Carpaccio of Iberian Pork
Juicy cut of Iberian loin cooked at low temperature, delicious taste with a touch of Arbequina oil
Prawn Carpaccio
Juicy carpaccio of prawns with pistachio oil
Veal Carpaccio
La Janda Veal carpaccio, Arbequina olives, Parmesan and truffle
Tartar of red Tuna of the Almadraba Gadira
Delicious Red Tuna from Almadraba of Gadira, accompanied with a seaweed cream, hot yellow pepper, red pepper caramel, raw onion, tobiko, wakame, mango cream, coconut, beetroot and wasabi.
Red Tuna of Gadira with onion
Another different way of eating Red Tuna. The sensation in the mouth is the typical stew of the tuna with onions in the area, but at the same time we find the raw texture.

Followed by a good meat…

PORK

Pepper Coasts
Pork coast grilled with powdered pepper
Presa of Iberian Bellota
Cut of pork from the head of the loin, noble and juicy part, enjoying the peculiar flavor á la parrilla
Pluma de bellota ibérica
Tender and tasty cut just behind the loin of the iberian pork, perfect meat for the parrilla
Baked Coast with barbecue sauce
Traditional elaboration of our coasts, baked in the oven marinated with homemade barbecue sauce

Our La Janda Veal

Lower Loin
Tender matured loin (350 gr or 400 gr)
Sirloin
Noblest part of the veal, just below the lumbar vertebrae between the loin and the coasts (approximately 200 gr.)

Certified Blond Galician Cow

Loin or Upper Lower of the blond cow
Sirloin of the blond cow (approximately 200 gr.)

Milk Lamb from Aranda del Duero (Valladolid)

Lamb Chops
Spectacular chops of milk lamb, cooked on the parrilla grill
Leg of Milk Lamb
Cooked in his natural form and baked
Brazuelo of Milk Lamb
Tender and precious part of the lamb, cooked in the oven

If you prefer fresh fish of our coasts…

Belly of Red Tuna of Almadraba (Gadira) Season 2018
Red tuna steak of the Almadraba Gadira (Season 2018)
Cut of the superior part of the loin
Swordfish of Almadraba
Cuttlefish of Potera
Ask the waiter for the pieces of the cuttlefish we offer, fresh and tasty cuttlefish catched at our coasts.
Squid of Potera
Ask the waiter for the pieces of the cuttlefish we offer, fresh and tasty cuttlefish catched at our coasts.
Octopus a la parrilla
Tender octopus , grilled on the parrilla with all his taste of the ocean, accompanied with pickled mussels, salicornia, pepper caramel and green oil.
Sea bass
Delicious sea bass fished in our coasts, cooked as you prefer, fried, grilled or at low temperature with seaweed.

Red Wines

D.O. Rioja

Austral (4 months)
Rioja vega (Crianza)
Beronia (Crianza)
Vivanco (Crianza)
Baigorri 50Cl (Crianza)

D.O. Ribera del Duero

Viridiana (Roble)
Protos (Roble)
Cair cuvee (Luis Cañas)
Parada de atauta (Crianza)

Other denominations with Crianza

Principe de Viana (Navarra)
Enate (Somontano)
Viñas Elias Mora (Toro)
Tilenus (Bierzo)
Barbazul (Cádiz)

White wines

From Cádiz

Barbadillo
Parpatana
Barbazul

D.O. Rueda

Frizzante Dolce
K-Naia
José Pariente

Other denominations

Tilenus (Bierzo)
Lagar de Cerveza (Rias Baixas)

Rosé

Principe Viana
Enate