COLD STARTERS

  • Russian salad La Bien Aparecida *
    19,00
  • Tomato from Cantabria **
    18,00
  • Pickled mussels, vermouth mousse cake and ink veil *
    19,00
  • Cantabrian anchovies (spring selection), fresh tomato and cheese cream **
    28,00
  • Watermelon and beets with tomatoes and basil cold soup *
    22,00
  • Summer leeks vichyssoise, with red tuna *
    28,00
  • Duck micuit, roasted apple bombon **
    28,00

HOT STARTERS

  • Creamy boiled egg and lacon croquettes
    19,00
  • Rabas: fried squids from Santander
    20,00
  • Grilled eggplant with coffee oil and aniseed pesto herbs *
    21,00
  • Squids ink stew with fried egg and squid sauce **
    26,00
  • La Purrusalda: Homemade pasta, creamy cod, soft garlic soup **
    25,00
  • Galician clams (Cañadio style 1981) **
    32,00

RICE AND STEW

  • Creamy rice with fine clams (as in Pedreña) *
    32,00
  • Rice with sepia stew in its ink *
    28,00
  • Seasonal mushrooms rice *
    31,00
  • Baked rice with oxtail stew crumbs and "piperrada" *
    30,00

FISH

  • Hake on green sauce with clam and white asparagus **
    30,00
  • Black monkfish and fresh squid fishballs stewed in a smooth King red prawns sauce
    30,00
  • Roasted cod with new onion and heifer juice *
    28,00
  • Stewed cod "ajoarriero" with red peppers *
    28,00
  • Meunière 1981 made from hake fish tail topped with potatoes slices (lemon and butter sauce) *
    32,00
  • Baked hake with its creamy pil pil and cococha **
    28,00
  • Cod cocochas in green sauce with ̈ Brunoise ̈ potatoes **
    28,00
  • Hake fillet with champagne and Norway lobster tail *
    36,00

  • Red tuna tartar *
    32,00

MEAT

  • Veal tripes with fried egg (traditional recipe)
    24,00
  • Russian steak with mushroom cannelloni, truffle sauce
    28,00
  • Grilled beef tenderloin with fresh foie **
    34,00
  • Steak tartar with tomato ice cream **
    30,00
  • Roasted baby lamb shoulder with its juice (boneless) *
    32,00
  • Baked pork trotters with their sauce and large red shrimp
    31,00
  • Wagyu beef cheek glazed with port juice
    33,00
  • ̈Boeuf Bourguignon ̈ stew with its vegetables
    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