"La Máquina" illustrated Russian salad with cooked Sanlúcar prawns.

100% Iberian acorn-fed ham with crispy crystal bread, natural tomato and extra virgin olive oil.

Grilled clams from Isla Cristina with extra virgin olive oil.

Creamy homemade croquettes of Iberian ham and squid in its ink.

Free-range eggs with acorn-fed Iberian ham and Puerta 57 style fries.

Whole piece blue lobster salad in Bilbao sauce.

Scallops in a gratin with ham and golden onion.

Usuzukuri tiradito of wild hook-caught sea bass and black truffle.

Baby squid caught by hook, grilled with mild garlic and potatoes.

Special Mediterranean red prawns with garlic, chili pepper and a subtle touch of sliced garlic.

Octopus from the Ría to feira with its cachelos.

Crispy sliced squid caught by jigging.

Red prawn in a fine and crispy batter.

Fried silver anchovies from Malaga, Andalusian style.

Wild hook-caught sea bass marinated in a sizzling fry.

Whitebait with fried free-range eggs and pepper salad.

Oyster tasting (6 units): Galician flat oyster, Fina de Claire Nº3 and Utah Beach from Normandy Nº3.

Special Mediterranean white prawns, boiled or grilled (100g).

Special Mediterranean red prawns, boiled or grilled (100g).

Spider crab from O Grove (100 g).

Asturian bean stew “La Máquina” with homemade accompaniments.

Homemade veal meatballs with bomba rice.

Oxtail stewed slowly in a cocotte.

Tripe in the Oviedo style.

Stuffed squid caught by jigging, cooked with onions in its own ink, served with fried tentacles and bomba rice.

Arroz a banda oa banda negro.

Soupy rice with blue lobster.

Fideuá del senyoret: Thin noodles, prawns, langoustines and all peeled rockfish.

Vegetable rice from the garden (vegetarian)

Fried squid caught by jigging with potatoes and choricero pepper.

Red lobster fritters Formentera style with eggs and potatoes (200g - 400g per person)

Blue lobster fritters from Formentera with eggs and potatoes (200g - 400g per person)

Beef tenderloin tartare with bone marrow on the bone.

Salmon tartare with avocado in a light mustard and dill sauce.

Wild bluefin tuna tartare from almadraba

Premium filleted entrecote from mature beef.

Grilled beef tenderloin, with pepper or Cabrales cheese.

Baby lamb chops.

Clad, grilled or Galician skewer hake.

Wild Alaskan black cod, perfectly salted and marinated in miso.

Wild sea bass baked in salt. Serves 2-4 (900g to 2kg)

Wild black-bellied monkfish from the Cantabrian Sea, Bilbao style. Serves 2-4 (1.4 kg to 2 kg)

Special wild sole grilled or a la meunière For 1 to 5 people (From 400 g to 2 kg.)

Wild sea bream baked on the bone. Serves 2 to 6 (800g to 3kg)

Wild sea bream baked in the oven or Bilbao style. Serves 2 to 6 (800g to 3kg)

Ugly tomato from Tudela and Navarra with extra virgin olive oil and traditional fleur de sel or with bonito belly.

Tudela artichoke flowers with salt flakes candied in extra virgin olive oil.

Authentic Buffalo Burrata with truffle mortadella accompanied by semi-dried cherry tomatoes and arugula.

Fresh salad P57 (with or without tuna belly) of bonito and avocado, white asparagus, tomato, egg and olives.