The menu...

"Open from 13:00 to 0:00 h."

1. Slow heat cooked
Serving
1/2 Serving
Callos “traditional recipe”
15
Pico pardal chickpeas with its sacraments
17
“Pochas” beans with chistorra (sausage)
17
Rice of clams from Carril with boletus
19,50
2. Our knife-cut tartares
Serving
1/2 Serving
100% sirloin steak tartar
23
Almadraba red tuna tartar
23,50
3. Rice just how it's meant to be: '’dry and low’’
Serving
1/2 Serving
Rice with garden vegetables (min. 2 p. – 18 min)
16,50 p.p.
Black rice with small coastal baby squid (min. 2 p. – 18 min)
19 p.p.
Rice of large red prawn (min. 2 p. – 18 min)
22 p.p.
4. Our passion: The sea
Serving
1/2 Serving
Bite size pieces of hake Andalusian style
18
Line-caught hake: nape or tail
18
Line-caught baby squid in its ink
19
Monkfish
19,50
Grilled red tuna tataki
25
Sole
25,50
Sole Evaristo’s style (2 p.)
26 p.p
Turbot
26
Red bream
29
Hake jowls grilled or “al pil-pil”
29
5. Meat
Serving
1/2 Serving
Ox meat hamburger (to be eaten with your hands)
19
Grilled sirloin steak
25
Aged beef butlet
29,50 p.p
6. Seafood
Serving
1/2 Serving
Galician oysters
3,90 un.
Grilled Galician lobster
28
Large prawn boiled or grilled (250 gr)
29
7. Side dishes
Serving
1/2 Serving
French fries “thin and crispy”
2,50
Green salad with spring onion
2,50
We accept VISA, 4B and MASTERCARD.
Serving
1/2 Serving
We accept VISA, 4B and MASTERCARD.