100% acorn-fed Iberian ham with crispy pan cristal, fresh tomato, and EVOO.

“La Máquina” gourmet russian salad.

Isla Cristina clams grilled with extra virgin olive oil.

Grilled baby squid with mild garlic and potatoes.

Homemade creamy croquettes of Iberian ham and squid in its ink.

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

Whole blue lobster salad in vinaigrette.

Scallops gratinated with ham and golden onion.

Ría-style octopus a feira with potatoes.

Special Mediterranean red prawn sautéed with chili and a subtle touch of sliced garlic.

Crispy rings of potera squid.

Silver anchovies from Málaga, Andalusian-style fried.

Baby whitebait with fried free-range eggs and pepper salad.

Oyster tasting (6 units): Galician Flat Oyster, Fine de Claire Nº3 and Utah Beach from Normandy Nº3.

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

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

Norway lobster Special from Huelva, boiled or grilled (100 g).

Blue lobster, grilled or boiled (100g).

Red lobster, grilled or boiled in lightly salted water (100g).

Tudela and Navarra heirloom tomato with extra virgin olive oil and fleur de sel traditional or with tuna belly.

Tudela artichoke flowers confited in extra virgin olive oil with salt flakes (per piece).

Authentic buffalo burrata with truffled mortadella, semi-dried cherry tomatoes, and arugula.

P57 fresh salad with avocado, white asparagus, tomato, egg, and olives.

Asturian Fabada “La Máquina” with homemade compango.

Homemade veal meatballs with bomba rice.

Oviedo-style tripe stew.

Stuffed potera squid stewed with onions in its ink, served with crispy tentacles and bomba rice.

Arroz a banda or black arroz a banda.

Rice with aged beef marrow.

Brothy rice with blue lobster.

“Senyoret” fideuá: Fine noodles with peeled shrimp, baby langoustines, and rockfish.

Garden vegetable rice (vegetarian).

Formentera-style fried red lobster with eggs and potatoes (200 g - 400 g per person).

Formentera-style fried blue lobster with eggs and potatoes (200 g - 400 g per person).

Steak tartare of matured beef tenderloin with bone marrow served on its bone.

Wild almadraba bluefin tuna tartare.

Salmon tartare with avocado, light mustard sauce, and dill.

Aged Ayrshire beef cowboy steak.

Sliced aged Ayrshire beef entrecote.

Grilled matured beef tenderloin, with pepper sauce or Cabrales blue cheese.

Milk-fed lamb chops.

Line-caught hake, battered, grilled, or Galician-style.

Grilled wild Alaskan black cod with peppers.

Wild Alaskan black cod, miso-marinated and lightly salted.

Wild black-bellied monkfish from Cantabria, Bilbaína-style (For 2 to 4 people - from 1.4 kg to 2 kg).

Wild sea bass in a salt crust (For 2 to 4 people - from 900 g to 2 kg).

Special wild sole, grilled or meunière-style (For 1 to 5 people - from 400 g to 2 kg).

Wild red seabream, oven-baked a la espalda (For 2 to 6 people - from 800 g to 3 kg).

Wild Virrey fish, oven-baked or Bilbaína-style (For 2 to 6 people - from 800 g to 3 kg).