fritura – a house speciality
Sebastian and assistant
coquinas (cockles)
olives
wild mushrooms
Grilled wild mushrooms
Fresh bread
Wild asparagus
Seafood croquettes and breaded aubergine
Pavia de bacalao – battered salt cod
Manolo defies gravity
Manolo & friends
13. fried baby squid (puntillitas)
grilled solomillo (pork tenderloin) with mushrooms
breaded and fried rosada with alioli
revuelto with jamón, chorizo & wild mushrooms
razor clams
chef Toni
Raul with anchovy toast
fried ‘huevas’
“gurumelos”
cured meats and cheese
Luís
Juan Manuel & Manolo (and mixed wild mushroom)
wild chanterelles with choco strips & garlic
niscalos with torcina
Jacinto, Manolo, Pepe & Juanma
~ comments welcome on main page ~
Whimper. I am salivating. Do you know what REALLY got me going? The Wild Mushrooms. Mmmmmmm.
I’ll have Raul. hold the anchovy toast
Wow! I love photos. I showed my husband and he began to weep with desire to come have some razorback clams and wild mushrooms AND olives from that big bowl. The wine looked good too!
Does this mean you might be coming to visit, cj??? Anytime! I love having visitors.
I reckon Raul will still be around in June, nursemyra – should I warn him?
you can prep him for me if you like
I second the mushroom vote – mighty fine!
How do you eat coquinas? We have a crapload of them here in Fla. I have seen them sprayed on houses, but never eaten. Are they any good? (I guess they must be if you are selling them)
How do you cook them?
V