D'KAÑAS
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Anonymous
Shared on 5/18/2026
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Original Menu
House Specialties
ESPECIALIDAD DE LA CASA
Sardine Tartare
TARTAR DE SARDINILLAS
A tartare made from fresh sardines, typically finely chopped and seasoned. It's a raw preparation, often served with accompaniments that complement the fish's flavor.
9.5
Cockle Ceviche
CEVICHE DE BERBERECHOS
Cockles marinated in a citrus-based mixture, usually lime juice, which 'cooks' the seafood. It's a refreshing dish, often including onions, cilantro, and chili.
13.5
Clams Vinaigrette
ALMEJONES A LA VINAGRETA
Large clams served in a vinaigrette dressing, typically made with olive oil, vinegar, and sometimes herbs and finely chopped vegetables.
9.5
Surf and Turf Montadito
MONTADITO DE MAR Y TIERRA
A 'montadito' is a small open-faced sandwich. This version combines 'mar' (sea, likely seafood) and 'tierra' (land, likely meat), creating a small bite with contrasting flavors and textures.
10
Roasted Pork Knuckle with Ham and Potatoes
CODILLO ASADO DE JAMÓN CON PATATAS
A slow-roasted pork knuckle, often a flavorful and tender cut, served with ham and potatoes. This is a hearty and traditional dish.
15.5
Veal Carpaccio with Parmesan
CARPACCIO DE TERNERA + PARMESANO
Thinly sliced raw veal, a classic Italian appetizer, served here with shavings of Parmesan cheese. It's typically dressed with olive oil and lemon juice.
13.5
Mussel and Cockle Tartare
TARTAR DE MEJILLONES Y BERBERECHOS
A tartare combining mussels and cockles, finely chopped and seasoned. This dish offers a blend of oceanic flavors from two types of shellfish.
16
Octopus & Parmentier
PULPO & PARMENTIER
Octopus served with parmentier, which is a potato purée or mash. This dish combines the tender texture of octopus with the creamy comfort of mashed potatoes.
20
Mountain Casserole
CAZUELETA MONTAÑESA
A hearty casserole dish, likely featuring ingredients typical of mountain cuisine, which often includes meats, vegetables, and possibly beans or grains.
15
Pork Cheeks in Boletus Sauce
CARRILLERAS EN SALSA DE BOLETUS
Pork cheeks, a tender and flavorful cut of meat, slow-cooked until very soft and served in a rich sauce made with boletus mushrooms (porcini mushrooms).
15
Portions / Tapas
RACIONES
Fried Chorizo
Chorizo frito
Slices of Spanish chorizo sausage that have been fried until crispy or slightly browned. A popular and flavorful tapa.
7
Fried Longaniza
Longaniza frita
Fried slices of longaniza, a type of pork sausage similar to chorizo but often milder and seasoned differently. It's typically pan-fried.
7
Tripe Stew
Callos
A traditional Spanish stew made from beef tripe, often slow-cooked with chorizo, paprika, and other seasonings. It's a hearty and rustic dish.
8
Peppers Stuffed with Hake and Shrimp
Pimientos rellenos de merluza y gambas
Bell peppers stuffed with a filling of hake (a white fish) and shrimp, then typically baked or fried. A flavorful and satisfying tapa.
8
Spicy Potatoes
Patatas bravas
Fried potato cubes served with a spicy tomato-based sauce ('salsa brava') and often aioli. A quintessential Spanish tapa.
6.5
Fried Calamari
Calamares
Rings of squid that are battered and deep-fried until golden and crispy. Often served with a lemon wedge.
7
Fried Squid Strips
Rabas
Similar to fried calamari, but often refers to strips of squid, typically battered and deep-fried. A popular coastal tapa.
8
Floured Fried Baby Squid
Chipirones enharinados
Small squid (chipirones) that are lightly floured and then fried. They are known for their tender texture and delicate flavor.
9.5
Battered Shrimp
Gamba gabardina
Shrimp coated in a 'gabardina' batter (a light, often tempura-like batter) and deep-fried. Crispy on the outside and succulent on the inside.
9.5
Nuggets
Nuggets
Likely referring to chicken nuggets, which are small pieces of breaded and fried chicken. A common and accessible option.
5
Canned / Preserved Goods
LATERÍO
Mussels in Escabeche
Mejillones en escabeche
Mussels preserved in 'escabeche,' a marinade typically made with olive oil, vinegar, garlic, and spices. They are served cold and are a popular Spanish tapa.
6
Clams with Lemon
Almejones al limón
Clams, likely preserved or cooked, served with a lemon dressing or flavor. This highlights the fresh, briny taste of the clams.
6
Atlantic Razor Clams
Navajas del Atlántico
Razor clams, a type of bivalve mollusk with a long, thin shell, often preserved or lightly cooked. They have a distinct, slightly sweet flavor.
6
Small Sardines in Oil
Sardinillas en aceite
Small sardines preserved in oil, a common method for preserving fish. They are typically tender and flavorful, often served as a tapa.
6
Cockles
Berberechos
Cockles, small edible bivalve mollusks, often served simply seasoned or preserved. They have a briny, slightly sweet taste.
7
Anchovies
Boquerones
Typically refers to fresh anchovies that have been marinated in vinegar and olive oil, often served as a tapa. They have a strong, savory flavor.
6
Banderilla
Banderilla
A 'banderilla' is a type of Spanish tapa, usually a skewer with various ingredients like olives, peppers, pickles, and sometimes seafood or meat. It's a small, flavorful bite.
1.9