Polishing the menu…
Polishing the menu…
SEASIDE SPANISH CUISINE WITH STUNNING VIEWS
Rodaballo a la Parrilla
Whole grilled turbot, simply prepared with olive oil, garlic, and a touch of vinegar to highlight its delicate flavor.
$38
Txangurro a la Donostiarra
Baked spider crab gratin, mixed with a rich sauce of vegetables and brandy, served in its own shell.
Kokotxas en Salsa Verde
Hake throats cooked in a traditional green sauce made with olive oil, garlic, parsley, and white wine, a Basque delicacy.
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$29
Pulpo a la Gallega
Tender slices of boiled octopus seasoned with smoked paprika, sea salt, and olive oil, served on a bed of potatoes.
$26
