¡Menu, please!

 

Back in the 1990s we were working between Madrid and New York City. During that time we came to know the Nuevo Latino food craze that was sweeping Manhattan. It was there that we first savoured papaya, mango, ceviche, bright colours and nightlife.

 

We went to as many restaurants as we could and danced to the rhythm of Gloria Estefan. The freedom, colour and freshness of it all made a powerful impression on us, like that of a first love. This period inspired our “chuletón de tomate”—tomato from Huesca served with six tasty ingredients: avocado, mango, papaya, red onion, olive oil and fresh herbs. The Nuevo Latino style of cooking was born in Miami with influences from Cuba and Ocean Drive. We owe this dish to chef Douglas Rodríguez, the godfather of Nuevo Latino cuisine.

FRITOS CRUJIENTES

 

Rabas de Santander fried calamari 11,5 euros.

 

Croquetas de Bacalao cod croquettes with spinach, pine nuts and raisins 11 euros.

 

Patatas bravas 10 euros.

 

Empanadillas de Móstoles, las de Martes y Trece mussel and cockle dumplings 12 euros.

 

Alitas de pollo ecológicas organic fried chicken wings with kimchichurri (spicy) 11,5 euros.

CAZÓN EN ADOBO 

 

Marinated dogfish Sanlúcar style, fried with organic flour from El Vaporcitomill 13 euros.

MARISQUETE PARA ENREDAR

 

Cazuelita marinera “Cudillero” homemade slow cooked casserole with octopus, cockles and mussels with creamy potatoes 14 euros.

 

Cazuelita San Vicente homemade slow cooked casserole with monkfish with garlic, paprika and creamy potatoes 15 euros.

 

Navajas a la sartén sauteed razorclams with orange 14 euros.

ENSALADILLAS VERSIÓN CELSO Y MANOLO

 

Versión original the classic one 10,5 euros.

 

Con Anchoas with anchovies 12 euros.

 

Con Ventresca with tuna 12,5 euros.

LA REINA DE LAS CECINAS

 

CECINA DE VACA PASIEGA ECOLÓGICA

 

Organic cured meat with fried almonds and arbequina oil 11 euros.

POLLO ECOLÓGICO DE SEGOVIA 

 

Tiras de pechuga Pan fried chicken strips with garlic, savage herbs, green asparagus and a side of mashed potatoes 15 euros.

TERNERA ECOLÓGICA 

 

The first organic farmers cooperative in cantabria. from our brave farmers in the mountains: maría, beatriz, aurelios (father and son), ángel luis, azucena and ovidio.

 

Churrasco de costilla grilled veal ribs with kimchichurri (spicy)13 euros.

 

Mini escalopines rellenos veal escalope filled with ham and cheese 13 euros.

 

Taquitos con salsa de queso diced veal with blue cheese sauce and fries 15 euros.

CARNE ROJA DE VACA FRISONA CÁNTABRA

 

Beef. matured and rested in Cantabria.

 

Taquitos de chuletón sliced beef entrecote served with fried rosemary potatoes, peppers and flor de sal 18 euros.

 

Taquitos de punta de solomillo al whisky sauteed beef filet tips served with creamy whisky sauce and fried rosemary potatoes 15 euros.

ATÚN ROJO

 

FROM ALMADRABA DE ZAHARA DE LOS ATUNES

 

Atún rojo a la plancha (seasonal) grilled bluefin tuna with a caribbean mixture of avocado, papaya and mango 18 euros.

ANCHOAS DE LAS BUENAS

 

Anchoas de  Santoña Spanish anchovies from Santoña (8 un.) 13 euros.

RECETAS MÍTICAS

 

Que nunca pasan de moda

 

Tartar de ternera al vodka steak tartar with Siderit vodka 13 euros.

 

Foie plancha al palo cortado grilled foie gras from Espinosa de los Monteros, cooked with palo cortado wine 13.5 euros.

CHACHINA IBÉRICA ECOLÓGICA DE JABUGO

 

ORGANIC SPANISH CUTS FROM ARMANDO’S FARM IN CORTEGANA, ARACENA

 

Jamón ibérico cured ham (40g) 11,5 euros.

 

Lomito ibérico cured pork loin (40g) 11 euros.

 

Salchichón ibérico spiced sausage (40g) 9 euros.

 

Chorizo ibérico (40g) 8 euros.

 

Tablita degustación tasting with all of the above 15 euros.

ARROCES ANARQUICOS

 

With rice from la albufera de valencia, from a 6th generation of rice producers. 

 

Arroz con alcachofas  rice with organic artichokes from Tudela 12,2 euros.

 

Arroz campero with a bit of everything: skirt steak, chorizo, jamón, ossobuco and paprika 13 euros.

 

Arroz trifásico with black pudding, organic chickpeas and Norwegian cod 13 euros.

QUESOS DE PASTORES INVENCIBLES 

 

Queso tierno pasiego  cow cheese, María Jesús and his sons Victor and Pablo have cows that only get 12 liters a day 9 euros.

 

Queso Asturiano “Rey Silo”  tradicional cow cheese from raw milk made in Asturias 9 euros.

 

Queso de cabra monte Eneblo  goat cheese from Tietar, Ávila 9 euros.

 

Fariza de oveja curado cured sheep cheese made in Zamora 9 euros.

 

Queso azul de vaca de Tresviso blue cow cheese made in caves 900 meters high in Picos de Europa 9 euros.

 

Five cheese tasting 15 euros.

HUEVOS


DE GALLINAS FELICES DE GUILLERMO DE PEDAQUE 

 

Revuelto atomatado de picadillo scrambled organic eggs with Ibérico ham, chorizo, tomato and melted Fariza cheese 12,5 euros.

 

Revuelto de sobrasada eco scrambled organic eggs with sobrasada, caramelised onion and crispy chips 13 euros.

 

A la sartén con foie plancha  fried organic egg with grilled foie gras and potato crips 14 euros.

 

A la sartén con jamón ibérico y boletus fried organic egg with ham and wild porcini mushroom 14 euros.

 

A la sartén con morcilla  fried organic egg with black pudding 12,5 euros.

TOMATES DE ESPAÑA 

 

Chuletón de Huesca con seis cosas ricas tomato with tomato with avocado, mango, papaya, red onion, olive oil and fresh herbs 12,5 euros.

 

Cata de cuatro tomates de primavera de Almería four tomato tasting with different salts and oils 13 euros.

 

Entrecot de tomate Norteño pink tomato, pasiego cheese (organic fresh cheese from Cantabria), avocado, spanish anchovies from Laredo, olives and olive oil 12 euros.

 

Solomillo de tomate de la sierra de Aracena pink tomato, colorful tomatoes, ham, cured pork loin and pine nuts 12 euros.

VERDURAS IRRESISTIBLES

 

DE LA HUERTA ECOLÓGICA DE LA TRAÍLLA, EN TUDELA

 

Salad of cogollos con salpicón de nueve valientes: nine ingredients salad: fresh cheese, tomato tartar, green asparagus, avocado, mango, dried grapes, pinenuts and honey vinagrette 13 euros.

 

 Seven organic seasonal vegetables from La Trailla farm in Tudela Navarra. Slowly cooked in an iron casserole 11 euros.

 

Caldereta de 9 verduras  vegetable stew 12 euros.

 

Espárragos a la plancha  grilled organic asparragus with fresh basil 12 euros.

 

 three garlicky vegetables 11,5 euros.

ALCACHOFAS 

 

ORGANIC ARTICHOKES FROM TUDELA 

 

Frititas fried in organic flour with romesco sauce from Tarragona 12,5 euros.

 

A la sartén grilled, with minced pine nuts from San Esteban 12,5 euros.

BACALAO – NORWEGIAN COD

 

Tortilla de Bacalao salt cod omelette with peppers and onion 12 euros.

 

Revuelto de Bacalao scrambled organic eggs with cod, caramelized onions, raisins, pine nuts and straw potatoes 13 euros.

BOCADILLOS HISTÓRICOS 

 

De Calamares deep fried calamari baguette with lemon sauce 6 euros.

 

Pepito de ternera en V.O.  organic veal steak baguette with carameliced onion 7 euros.

 

Pepito de ternera en V.O.S.E. organic veal steak baguette with creamy cheese, carameliced onion and crispy bacons 8 euros.

 

Preñao with organic fried chorizo with cider with or wihout cheeese 6,5 euros.