Unknown Restaurant
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Anonymous
Shared on 9/26/2025
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Original Menu
All Items
Grilled Shrimp
GAMBAS PLANCHA
Grilled shrimp, cooked on a griddle or flat top. It is a simple dish that highlights the natural flavor of the shrimp. Often served as a tapa.
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Sautéed Clams
ALMEJAS SALTEADAS
Sautéed clams, typically cooked with garlic, white wine, and herbs. A popular seafood dish in Spain.
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Fried/Vinegar Anchovies
BOQUERÓN FRITO/VINAGRE
Anchovies prepared in two ways: fried (frito) or marinated in vinegar (vinagre). Frito anchovies are battered and deep-fried, while vinagre anchovies are marinated in vinegar, garlic, and parsley. Both are common tapas in Spain.
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Salmon Tartare / Salad
TARTAR SALMÓN / ENSALADA
Salmon tartare, which is raw salmon finely chopped and seasoned, or a salad with salmon. The tartare is usually mixed with ingredients like onion, capers, and herbs, and dressed with olive oil and lemon juice. The salad is a mix of greens and vegetables with salmon.
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Baked Turbot / (unclear)
RODABALLO HORNO / (unclear)
Turbot baked in the oven. Turbot is a prized flatfish with a delicate flavor. The cooking method after the slash is unclear.
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Grouper
BUGLÓN MERO
Grouper, a type of fish. The preparation method is not specified.
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Grilled Octopus
PULPO PARRILLA
Octopus grilled, often seasoned with paprika and olive oil. A popular tapa in Spain.
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Lamb Sweetbreads
MOLLEJAS CORDERO
Lamb sweetbreads, which are the thymus gland or pancreas of a lamb. They are often grilled or pan-fried and are considered a delicacy.
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Fried Scorpionfish for 2 People
CABRACIO FRITO 2 PAX
Fried scorpionfish, a flavorful fish with a distinctive appearance. This portion is intended for two people.
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Monkfish or Hake in Green Sauce
RAPE O MERLUZA SALSA VERDE
Monkfish or hake cooked in a green sauce, typically made with parsley, garlic, white wine, and fish stock. A classic Basque dish.
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Tuna Escabeche
ATÚN ESCABECHE
Tuna marinated in escabeche, a vinegar-based sauce with spices. A traditional Spanish preservation method that imparts a tangy flavor to the tuna.
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Lamb Chops
CHULETILLAS CORDERO
Small lamb chops, typically grilled or pan-fried. A popular meat dish in Spain.
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Suckling Lamb Leg
PIERNA CORDERO LECHAL
Leg of suckling lamb, roasted. Suckling lamb is young lamb that has only been fed on its mother's milk, resulting in tender and flavorful meat.
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Oxtail / Cheeks
RABO DE TORO / CARRILLADA
Oxtail stew or pork cheeks. Both are slow-cooked, tender meat dishes. Oxtail is typically braised in red wine, while pork cheeks are often cooked in a similar sauce.
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