asparagus with smoked salmon
ajo blanco (cold garlic and almond soup)
pimientos de padrón
bacon-wrapped langostines in sherry sauce
tender stewed carrillada (pig’s cheeks)
asparagus flamenquín
salt cod in filo pastry served with ajoblanco & almonds
grilled goat cheese with caramalised onion
José on his way to the dining room
baby eels on toast with alioli
grilled beef tenderloin “Señor Marquez” with garlic
grilled langoustine and scallop brochette with spinach sauce
broadbeans (habas) with butifarra and fried quail egg
grilled tuna with salmorejo
Paco slicing jamón serrano
pastry filled with mixed wild mushrooms and langostines
grilled morcilla de burgos (black pudding with rice) topped with quail egg
Antonio the maître d’
Rafa & Pablo
Enrique Becerra
selection of cookbooks written by Enrique
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