MENU

STARTING WITH

  • Aubergine pie with rataouille sauce
  • Our selection of croquettes
  • Northern Spanish region of Cantabria style with an alioli (garlic and oil dressing) and lemon foam
  • Vegetable and prawn tempura with sweet soya sauce
  • Broken eggs with Boletus and foie threads
  • Shoulder of Iberian pork carpaccio with Parmesan cheese, rocket salad and red fruit vinaigrette
  • Octopus carpaccio with pimentón de la Vera and olive oil
  • Foie micuit with marmalades
  • Suckling lamb cannelloni au jus
  • Scallop ceviche with sweetcorn and guacamole
  • Piquillo peppers filled with prawns and hake with seafood sauce
  • Black rice with alioli (garlic and oil dressing)

SALADS

  • Cerrallana salad, lettuce mix with gulas (elver substitute), prawns and seasonal fruit
  • Autumn salad with partridge and dehydrated mushroom

LOCALLY CURED MEATS

  • Recebo (fed with fodder and acorns) Iberian ham
  • Iberian loin 
  • Pure sheep cheese
  • Torta del Casar (a kind of cheese from the south-center Spanish region of Extremadura) with Pimentón de la Vera
  • Baked camembert with rosemary and walnuts
  • Cured goat cheese from the Spanish south-center region of Extremadura

SOUPS AND STEWS

  • Calderillo bejarano (local stew composed by potatoes, tips, peas, red pepper, onion and pimentón de la Vera)
  • Mushed potatoes with Pimentón de la Vera and torreznos (pork belly, marinated and once dried, cut into strips and fried in olive oil)
  • White beans with pork trotters
  • Chickpea and Boletus stew with Iberian dewlap
  • Sopa castellana (typical soup from the Spanish center region of Castilla, composed by bread and egg)
  • Stewed kid with almond sauce

FISH

  • Confitted cod with onion textures and a black garlic emulsion
  • Sea bass fillet stuffed with gulas (elver substitute) and prawns with Miró vermouth sauce
  • Salmon tartar with avocado
  • Scallop ceviche with sweetcorn and guacamole

MEATS

  • Veal tenderloin with Iberian ravioli in a port sauce
  • Grilled entrecôte steak with French fries and peppers
  • Suckling lamb cutlets with zorongollo (roasted peppers with garlic) and golden potato rounds
  • Tostón cuchifrito (deep-fried piglet)
  • Veal tenderloin steak tartar
  • Iberian tenderloin plait in a port sauce
  • “La Cerrallana” beef burger with bacon marmalade (250g)
  • Ox burger with goat cheese and caramelized onion (250g)

OUR ROASTS

  • Roasted piglet au jus with golden potato rounds
  • Shoulder of suckling lamb with French fries and peppers 

BY ADVANCE ORDER (2 pax min)

  • Rice with lobster
  • Bull tail stew (rice with vegetables and bull tail)

HOME-MADE DESSERTS

  • Black or white chocolate coulant with mango and ice cream
  • Creamy tiramisu
  • Fresh cheesecake with red fruits
  • Black chocolate brownie with ice cream
  • Guinness pie
  • Rice pudding
  • Seasonal fruit
  • Natural orange juice
  • Wine glass Pedro Ximenez nectar