Menu

To start off

Acorn-fed Iberian Ham “DO Jabugo” 20€

Lodosa piquillo pepper confit in olive oil 10€

Warm monkfish salad with mushroom and shellfish vinaigrette 14€

House duck micuit 18€

Scrambled eggs with prawns and young garlic sprouts 12€

Seasonal vegetables sautéed with Spanish ham 15€

Assorted salads with prawns and nuts 14€

Galician-style grilled octopus on potatoes 18€

Fried fresh anchovies in olive oil with garlic 13,50€

Caramelized onion and cheese tart with raisins 11€

Fish soup with clams 9,50€

Iberian ham croquettes 10€

Cod croquettes 10€

Fish

Grilled

Grilled monkfish with traditional sauce, clams, and potatoes 20€

Monkfish, scallop, and prawn skewers with garnish 20€

Baby calamari from Hondarribia with sautéed
onions and black rice 18€

Hake nape with salad or potatoes (2 people) 38€/Kg

Grilled clams with olive sauce 20€

Grilled fresh shrimp from Huelva 18€

Hake with potatoes and house tomato confit 18,50€

In sauce

Chopped Hondarribia calamari in its ink with sweet rice 18€

Monkfish medallions with prawns and clams 20€

Chopped and roasted cod in pil pil sauce
and piquillo vinaigrette 18,50€

Hake fillet with clams in green sauce 18,50€

Baked Txangurro spider crab 18€

Hake kokotxa stew in green sauce 22€

Clams in green sauce 20€

Meat

Sirloin with mushroom sauce and country potatoes 20€

Sirloin with Idiazabal cheese and country potatoes 20€

Sirloin with potatoes 20€

Entrecôte steak with chips 18€

Filleted duck magret with Port sauce 19,50€

Fresh foie gras with Port sauce and potatoes 21€

Rib steak with chips (2 people) 40€/Kg

Bread 1,10€

IVA 10% (included)

Only a fish or meat dish is accepted as a main course.

Acorn-fed Iberian ham

D.O. Extremadura meadow ham.
D.O. Jabugo (Huelva).

Hondarriba anchovies

Fresh anchovies from Hondarribia, fried whole in extra virgin olive oil.

Whole monkfish (min. 1Kg) for 2 people.

Our specialty, according to our diners.

Whole piece for 2 people. With a side of country potatoes and salad from the Hondarribia farms. Pan-fried with a traditional vegetable mix. Plated and served at the table.

Cuttlefish with onions and black rice

Wild-caught cuttlefish from the fishermen of Hondarribi and brought to our ports.

Chopped and sautéed with onion and green pepper. Bringing out the aroma and flavour of the sea.

Cod with pil pil sauce and a piquillo reduction

Desalted cod from the Faroe Islands.

Roasted boneless cod fillet with potatoes. Topped with pil pil and piquillo sauce.

Rib steak for 2 people

Traditionally prepared. Presented in a hot, cast iron pan with a side of house chips.

Reserve your table

Fill out the form with your information and we will contact you as soon as possible to confirm the reservation.