painting done by French client
the bar
spinach croquettes
breaded chocos (cuttlefish)
grilled secreto Ibérico (pork) with pan-fried potatoes and mojo picón sauce
flamenquines
hake and langoustine roll in “crema luisa”
solomillo (pork tenderloin) in whisky sauce
breaded courgette-wrapped prawns
calamares a la romana
chef Adrian, Mercedes & Benigno
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