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RESTAURANT
In this small and cosy dining room we served the breakfast buffet, meals and suppers. It is opened to all the public so we recommended to reserve in advance, mainly if you come in group.
During the months of July, August and September we open every day. During the rest of the year, except on specifics holiday, we open from Friday to Sunday. The rest of the week it's necessary to book a table (in advance) with previous request of menus.
In order to adapt to the tastes of our clients, we carry out a program of pursuit and plate acceptance. Our intention is to introduce new plates in each season and to take out those that have little demand. But they are not going to disappear for that reason : they could be rescued if our clients ask in advance. In addition all the plate proposals that you suggest will be studied to evaluate the possibilities of carrying them out.
At this moment some of plates of our menu are the following:
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FIRST COURSE
*Oil and vinegar dressing tempered of quail breast and small vegetables with apple purée *Fried vegetable hash scrambled with prawns and toast * " Mix " of wild mushrooms and prawns *Puff pastry of vegetables with salad *Oil and vinegar octopus salad with potatoes and paprika's oil *Thick beans stew with quail *Crab cream |
FISH
*Codfish with "pil-pil" sauce, pepper cream and boiled potatoes *Hake in black sauce with squids, "surimi" and asparagus *Grilled sea bass with salad |
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MEAT
*Iberian pork sirloin with onion's chips toasted and basmati rice of tomato *Rib steak of veal with "cabrales" cheese sauce *Ragout of red deer to the red wine with spaghetti, mushroom and rice *"Pitu de caleya" (very well-fed free range chicken) with potatoes |
DESSERTS
*Almond tart with orange and chocolate ice cream and citric coulis *Apple compote with sponge cake and cheese ice cream *Vanilla with macadamian's walnut ice cream, hot chocolate and milk cream *Sweet cheese cake and "Afuega'l pitu" cheese cake with caramel and toffee |