The Bar
asparagus with smoked salmon
bacon-wrapped langostines in sherry sauce
asparagus flamenquín
salt cod in filo pastry served with ajoblanco & almonds
tender stewed carrillada
grilled goat cheese with caramalised onion
José on his way to the dining room
baby eels on toast with alioli
beef tenderloin with garlic
jamón flag
fried anchovies filled with pisto in a bitter orange sauce
grilled langoustine and scallop brochette with spinach sauce
broadbeans (habas) with butifarra and fried quail egg
Paco slicing jamón serrano
quail breast in almond sauce
pastry filled with mixed wild mushrooms and langostines
morcilla de burgos (black pudding with rice) with quail egg
Antonio the maître d’
The Restaurant
birthday lunch in private dining room upstairs
my favourite starter – cod in filo pastry served with ajo blanco & almonds
Iberian pork ‘presa’ in sherry sauce
lamb stuffed with spinach and pine nuts in honey sauce
the fabulous Rafa & Pablo
Enrique Becerra
selection of cookbooks written by Enrique
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