Don’t miss our cuttlefish croquettes, Cordoban salmorejo (a cold tomato soup with quail’s eggs and ham), low temperature egg with ratatouille and ham or some tasty seasoned potatoes (“papas aliñás”).
From marinated dogfish to tiny shrimp tortillitas, and then some sardines in lime juice or seabass with North-African Chermoula marinade.
Our traditional Andalusian sandwiches
From the classics, such as “pringá” (Andalusian cooked meats) or backed pork, to signature cuisine: Iberico pork ribs with whisky sauce or Iberian loin, pepper and Payoyo cheese.
Flavours from the sea with Sanlúcar shrimps, Norway lobster, delicious sea snails (“cañaíllas”), and red shrimps.
To finish, Pedro Ximénez strawberries, torrija (bread soaked in milk and fried in batter) with rice pudding-flavour ice cream, Andalusian crème caramel, homemade ice creams and sorbets, etc.