COLD STARTERS

  • Russian salad La Bien Aparecida *
    19,00
  • Pickled mussels, vermouth mousse cake and ink veil *
    19,00
  • Cantabrian anchovies (spring selection), fresh tomato and cheese cream **
    28,00
  • Duck micuit, roasted apple bombon
    29,00
  • Almond cold soup with cauliflower and smoked tuna *
    26,00
  • Galician lobster salad with avocado and pickles *
    34,00

HOT STARTERS

  • Creamy croquettes with smoked ham and boilded egg
    19,00
  • Rabas: fried squids from Santander
    21,00
  • Grilled eggplant with coffee oil and aniseed pesto herbs *
    22,00
  • Squids ink stew with fried egg and squid sauce **
    26,00
  • La Purrusalda: Soft garlic soup and creamy cod **
    26,00
  • Galician clams (Cañadio style 1981) **
    33,00
  • Autumn broth with mushrooms and free range hen egg yolk **
    25,00
  • Grilled artichokes with crumbled oxtail and roasted potato puree *
    30,00

RICE AND STEW

  • Creamy rice with fine clams (as in Pedreña) *
    33,00
  • Rice with sepia stew in its ink *
    30,00
  • Seasonal mushrooms rice *
    32,00
  • Mountain Stew *
    25,00
  • Free-range chicken stewed rice *
    30,00

FISH

  • Hake on green sauce with clams and white asparagus **
    32,00
  • Black monkfish and fresh squid fishballs stewed in a smooth King red prawns sauce
    30,00
  • Roasted cod with new onion and mushroom sauce *
    30,00
  • Roast cod in biscayan sauce with red peppers *
    30,00
  • Meunière 1981 Hake fish tail topped with potatoes slices (lemon and butter sauce) *
    32,00
  • Baked hake with its creamy pil pil and cheeks **
    31,00
  • Cod cheeks in green sauce with ̈ Brunoise ̈ potatoes **
    36,00
  • Hake fillet with champagne sauce and Norway lobster tail *
    36,00

MEAT

  • Veal tripes with fried egg (traditional recipe)
    25,00
  • Filet mignon roasted meatballs with mushroom cannelloni, truffle sauce
    30,00
  • Grilled beef tenderloin with seasonal vegetables *
    34,00
  • Steak tartar with tomato ice cream **
    30,00
  • Roasted baby lamb shoulder with its juice (boneless) *
    34,00
  • Baked pork trotters with their sauce and large red shrimp
    32,00
  • Wagyu beef cheek glazed with port sauce and malt
    33,00
  • ¨Boeuf Bourguignon¨ stew scented with "mole poblano"
    30,00

DESSERTS

  • Cañadio 1981 cheesecake
    10,00
  • Cheese ice cream and red fruits *
    9,00
  • Creamy chocolate, almond and cocoa praliné
    10,00
  • Meringue hive, mango and white chocolate *
    10,00
  • "De Torrelavega" (puff pastry feuille with almond cream)
    10,00

[*] Product suitable for gluten intolerant

[**] Product suitable for gluten intolerant modifying the dish. Notify the manager

Tasting Menu

Made daily by dishes of our menu and seasonal products.

The Tasting Menu will be served until 15:00

The Tasting Menu will be served until 22:30

  • TASTING MENU
    70,00

    Drinks not included

Pairing

Discover also our pairing, with selected wines from our cellar.

  • PAIRING
    40,00