Anchovies from Santoña and “tumaca”
Fresh cheese and prawn purses
Ham or boletus croquettes
Prawn and vegetable tempura
Le Petit hake 'ensaladilla'
Scallop St. Jacques style
Le Petit clams (Seasonal)
Sautéed cockles (Seasonal)
Le Petit artichokes (Seasonal)
Peas with cockles
Vegetables with squid
Broad beans with ham and poached egg
Buffalo burrata and tomato tartar
Prawns, avocado, rocket and spinach
Barbastro tomato, tuna belly and pepper
Marinated chicken and orange salad
