Natural casing stuffed with minced pork with natural seasonings (paprika, garlic, oregano, salt, and black mint). Typical dish of Castilla y León and Navarra. It is served with freshly cut french fries.
The same meat as the chistorra but without paprika. It is cooked with white wine D.O. Rueda. Served with freshly cut french fries.
It is the pork belly. Once it is quartered, it is marinated with paprika, garlic, oregano and salt. It is cured for a few days and put in the oven for 15-20 minutes. It is a typical dish in Castilla y León.
It is the "cow's ham". It has a curing process very similar to that of pork. And why Angus? The Angus breed gives a lot of fat filtration and that is very good for its curing. For its elaboration only two pieces of the leg of the cow are used (the tail and the top).
Skewered meat from the back of the Galician blonde beef tenderloin marinated in a very mild marinade. Served with freshly cut french fries. Weight: 120 g approx.
Fresh duck liver fillet from the Varberie breed (France) cooked on the grill, very rich in protein and fat. Served with a toast of white bread.
Discover the creamy, tender, and meaty texture of the acorn-fed presa pork cut. 100% Iberian breed. Free-range pigs fed with acorns. Weight: 80 g
Discover the unique experience of the captivating and nuanced flavor of acorn-fed ham. 80 g of ham sliced thinly. 100% Iberian breed. Free-range pigs fed with acorns.
Contains Gluten
5,50Salmorejo with cecina.
Tomatoes from the Rivera del Guadalquivir seasoned with extra virgin olive oil, salt and garlic. A typical dish of Andalusian cuisine.
Dressed tomato with Barbate tuna belly (the juiciest and tastiest part of the tuna).
Fresh wild asparagus cooked on the grill with Maldon salt (250 g approx.).
Burgos blood sausage is made with rice, paprika, onion, cumin, fat and blood. Once cooked and stuffed, it is grilled. It is a typical dish of Castilian gastronomy.
They are made with fresh pork shoulders and pancetta. They are marinated with salt, garlic, oregano, white pepper and black pepper. And of course, we prepare them grilled.
Marinated pork loin ribs. Once baked for 15 minutes we take them to the grill to give them our last touch. Approx. weight: 1 kg
All our beef is grilled and served with French fries and/or grilled vegetables.
Portion of domestic Angus beef entrecote without any fat and with a slight touch of infiltration. Approx. weight: 140-160 g
Veal loin (12-14 months) from Aliste (Zamora). Approx. weight: 300-350 grams.
Central part of the sirloin. Approx. weight: 200-250 g
Why boneless? Because we don't want to deceive you with the weight, you're going to eat 650-700 grams of Galician beef!
How much authentic ox meat would you like to eat? We'll cut it to the weight you desire.
* S/M: According to market price.
All our burgers are made daily with matured meats and served without bread, no distractions… finally we accompany them with freshly cut french fries and/or grilled vegetables.
It is made only with Iberian pork shoulder. Approx. weight: 170 g
Made with fresh 100% Angus beef. Enjoy its intense flavor and extreme juiciness for an exquisite sensation on your palate. Discover the hamburger with the optimum degree of infiltration. Approx. weight: 160 g
The Rubia Gallega cow is by antonomasia the flagship of the Cantabrian slope. We enhance it by integrating Parmesan cheese in slices, thus enhancing its flavor. Approx. weight: 160 g
The tables are a way of presenting meats in Castilla y León. Our boards are designed for 2 people. They are accompanied by freshly cut french fries. To share is to live!
Chistorra de Navarra, chorizo Criollo, Burgos blood sausage, pork loin marinated by us and grilled ribs, all grilled and cooked on the spot!
Chorizo criollo sausage, Burgos blood sausage, national Angus beef ingot, beef skewer and lamb chops.
It is the table that best reflects the deep Castilian culinary identity. Composed of Burgos blood sausage, chistorra, suckling pig in cochifrito, sweetbreads and suckling lamb chops.
They are suckling lambs with I.G.P. (Protected Geographical Indication) certification that have only been fed with mother’s milk and are slaughtered just one month after birth.
They stand out for their mild flavor and tender texture, cooked just right to bring out all their juices and authenticity.
Suckling lamb skewer with salt. No more garnishes or distractions for the palate. Approx. weight: 350-400 g
This is the most authentic way of tasting suckling lamb. They are always cooked on the grill and with a touch of Maldon salt (10 units).
Roasted in a stone oven, with water and salt and on clay pots from Pereruela (Zamora), a clay that retains heat very well and does not add flavor to the meat. Our secret? The time. We always roast it very slowly (2-3 hours), with a lot of care.
It corresponds to the hind legs of the animal. Its meat is more compact than lamb shoulder meat. Approx. weight: 600-650 g
These are the front legs of the lamb. The shoulders are the leanest part of the animal, with pearly white, tender, juicy and soft meat. Approx. weight: 500-550 g
It is the hindquarter or forequarter of the suckling lamb (at the request of the diner). Approx. weight: 1.2 kg
The suckling pig of Segovia is characterized by being a native breed of the area. Like the suckling lamb, it is roasted over a slow fire and with great patience. It is a very special meat, soft and pleasant to the palate.
This is the quickest way to enjoy suckling pig. Just cut it into small pieces and fry it. A perfect dish for tapas.
This piece is ideal for 3-5 people to share. Approx. weight: 2.2 kg.
It is a healthy and perfect option to enjoy the nuances and flavors of the authentic roast suckling pig from Segovia. A tribute to the palate. Approx. weight: 500 g
D.O. Ribera del Duero / 100% Tempranillo
D.O. Ribera del Duero / 100% Tempranillo
D.O. Ribera del Duero / 88% Tempranillo and 12% Cabernet Sauvignon
D.O. Ribera del Duero / 100% Tempranillo
D.O. Ribera del Duero / 100% Tempranillo
D.O. Ribera del Duero / 100% Tempranillo
D.O. Ribera del Duero / 100% Tinta del país (local red wine)
D.O. Ribera del Duero / 100% Tempranillo
D.O. Ribera del Duero / 100% Tempranillo
D.O. Ribera del Duero / 100% Tempranillo
D.O. Ribera del Duero / 100% Tempranillo
D.O. Rueda / 100% Verdejo
Manzanilla-Sanlúcar de Barrameda / 100% White Listán
Sherry-Xérès-Sherry / 100% Palomino fino
Special Alhambra
A unique long fermented and "rested" bock. Beneath its intensity lie extraordinary subtlety and delicacy. A 'slow-drinking' beer, which requires time to savor in its entirety (33 cl).
A reinterpretation of the Bohemian Pilsen style, made without haste, following a slow fermentation process, because only in this way can a flavor difficult to forget be obtained (33 cl).
A unique long fermented and "rested" bock. Beneath its intensity lie extraordinary subtlety and delicacy. A 'slow-drinking' beer, which requires time to savor in its entirety (33 cl).
Ribera del Duero red wine, fresh lemon, Cognac, aged Rum, and a few other special ingredients.
Coca-Cola, Coca-Cola Zero, Orange Fanta, Nestea, Orange or Lemon Aquarius and Juices.
Orange or Lemon flavor.
Solán de Cabras 75 cl
Solán de Cabras 33 cl
Some are spicy, some are not.
In sauce
Contains Gluten
12,00Croquettes of cecina, ham, boletus mushrooms and carabineros shrimp (8 units)
Approx. weight: 200 g
Bread, breadsticks, and olives service: €1.20.
Allergens included in the menu. If you have any questions, please ask our staff.
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