The Ramón Bilbao Crianza wine is a 100% Tempranillo, characterized by its fruity, balanced, and refined profile. It undergoes a 14-month aging process in American oak barrels

A Ribera del Duero wine from the province of Burgos, aged for 5 months in oak barrels, made exclusively from Tempranillo grapes.

Procedentes de uvas tintas del pais y Cabarnet Sauvigon y con 4 mese en barrica

"Red wine from the Ribera del Duero Designation of Origin produced by Martín Berdugo. This wine is a single-varietal made from Tinto Fino (Tempranillo).
It ages for four months in American oak barrels and rests, finally, for another four months in the bottle before being marketed.

A blend of 95% Tempranillo and a subtle 5% Merlot, aged for 12 months in French oak barrels. A wine that never disappoints and delivers on its promises. Its Ribera del Duero character shines through, making it perfect for any occasion where a hint of good meat is involved.

A Tempranillo varietal with 12 months of aging in French oak barrels from the Castilla y León region

Native to Rías Baixas and crafted with Albariño grapes, it displays a pale lemon color with lime green highlights and steel reflections. On the nose, it reveals notes of grapes, green apple, saline hints, and white flower aromas. It is intense and persistent

Partially fermented white grape must, semi-sweet, and with added carbonation.

Grape Variety: 100% Zalema

Fine on the palate with sweet hints wrapped in floral perfumes and a subtle sweet touch reminiscent of pineapple and gummy candies, culminating in an elegant and prolonged finish

Sweet Oloroso or Cream Sherry from Jerez, a mahogany-colored wine with aromas of dried fruits, such as walnut, and a subtle hint of raisins and toasted sugar. On the palate, it is smooth, velvety, and very warm due to its alcohol content. It has a persistent finish in the retro-nasal passage.

A wine where two grape varieties coexist: Palomino Fino and P.X. Its aging process in the system of criaderas and soleras lasts for 8 years.

Grapes, super sweet and sun-dried (yes, they become raisins), are used to make this wine. In any case, its complexity and richness of aromas and flavors are exceptional

D.O. Manzanilla-Sanlúcar de Barrameda with 100% Palomino Fino grapes sourced from Andalusia

D.O. Manzanilla-Sanlúcar de Barrameda with 100% Palomino Fino grapes sourced from Andalusia

Typical dish from the city of Seville, tuna belly with tomatoes from the Province of Los Palacios.

Balanchares cheese, from the province of Córdoba, in the Sierra Subbetica. made in the oven

One of our most popular dishes. Fried eggs with liquid yolk, hand-cut French fries, Iberian ham, and bell peppers, perfect for sharing with the family.

Typical dish for the little ones, breaded chicken pieces with alio-oli sauce.

Asturian fried Veal Cutlets stuffed with ham and cheese, about 40 cm long, we serve it with fried potatoes, eggs, ham and green padron peppers.
Ideal to share with the family.

Our specialty, artichoke hearts macerated in olive oil, made on a charcoal grill, with Iberian ham on top and drizzled with paprika and garlic oil.

Es un corte argentino muy popular en el país, se trata de la parte interna de la chuleta, que es la parte mas jugosa, todo el sobrante huesos y tapa lo usamos para caldos. Para los amantes de la carne tierna, sabrosa y jugosa, no puede faltar en su mesa.

Debajo de las costillas justo al lado del secreto, contiene menos grasa que el secreto pero mas que la presa.
un corte jugoso y exquisito.

Most popular Iberian meat cut from the mountains of Seville, grilled.

Carne a la parrilla, combinada con leña y sarmiento, para darle calor, ahumado a leña y sabor el sarmiento (vid seca de la uva).

El arroz a la llauna, hace referencia al método tradicional de cocinarlo en una bandeja de metal al horno, también lo podemos llamar como “ARROZ SECO” o “ARROZ AL HORNO”. Este tipo de platos es una de esas joyas culinarias que reflejan la rica “TAPESTRIA GASTRONÓMICA DE ESPAÑA”

El arroz a la llauna, hace referencia al método tradicional de cocinarlo en una bandeja de metal al horno, también lo podemos llamar como “ARROZ SECO” o “ARROZ AL HORNO”. Este tipo de platos es una de esas joyas culinarias que reflejan la rica “TAPESTRIA GASTRONÓMICA DE ESPAÑA”

With Fish, not meat

Delicioso pan brioche con carrillada guisada en nuestros fogones, quesos fundido, parmentier (puré de patatas), trufa y crema de salsa al Pedro ximenes, acompañado de patatas rústicas con salsa brava casera con un picante muy sutil que le da el sabor justo para equilibrar el sabor de la trufa.