Inside the kitchen

Tomato salad with tuna and anchovies

By admin | Entre fogones

A proposal full of flavors and slight nuances: the essential raff tomato, the tuna belly and the anchovy from north of Spain dressed with the best olive oil and balsamic vinegar from Modena.

Croquettes various flavors

By admin | Entre fogones

Discover the flavor intensity of the bechamel “boletus edulis” and the softness of the blue cheese cream. Our cook changes and renews flavors: cod cooked lamb …, one of our signature dishes.

French fries in garlic sauce with fried pork and eggs

By admin | Entre fogones

A classic recipe of our restaurant: Galician potato well fried, the fired iberian pork with the right size so that offering all of its full flavor when frying, dressing with garlic emulsion and parsley as protagonists and fried egg crowning the whole: impossible not to repeat.

Veal cheeks in cider sauce

By admin | Entre fogones

One of our most requested and recommended dishes. We prepare with the “cheeks” (fleshy part surrounding the jaw of the veal), and cook with Asturian cider and garnish with toasted white sesame. The result is a meat dish with a smooth, mellow and thick savory sauce absolutly delicious.