
Main
Chili con carne
Thick chili of minced beef, red kidney beans and tomato with smoky chipotle, slow-cooked until velvety. Served with sour cream and grated cheese on the side, optional.
Every dish with its allergens. Filter if you need gluten-free or vegan.
“Gluten-free recipe”: no ingredient contains gluten, but it is cooked in the same kitchen as dishes with gluten.

Main
Thick chili of minced beef, red kidney beans and tomato with smoky chipotle, slow-cooked until velvety. Served with sour cream and grated cheese on the side, optional.

Main
Rice with seasonal vegetables, green beans, artichoke and pepper, cooked in a paella pan with saffron.

Starter
Moist potato and onion tortilla cut into cubes on cocktail sticks, ready to serve.

Starter
Toasted crystal bread with grated tomato, extra virgin olive oil and thin slices of serrano ham.

Starter
Creamy béchamel and ham croquettes, coated in breadcrumbs and freshly fried.

Starter
Wedges of cured Manchego cheese with quince paste and walnuts.

Starter
Potato, carrot, pea and egg salad with homemade mayonnaise, served in individual cups.

Side
Skin-on potatoes roasted golden and tossed in a sweet chili sauce with garlic and red onion.

Side
Fresh cabbage, carrot and onion salad dressed with mayonnaise and a splash of vinegar.

Dessert
Intense dark chocolate and walnut brownies with no flour: potato starch gives the texture.

Dessert
Seasonal fruit skewers: strawberry, melon, pineapple and grape.