Our cooking is guided by seasonal products, so our food changes almost daily. It’s based on Spanish traditional cooking with the best products we can find, prepared in a simple way. All the dishes we offer can be enjoyed both in the dining room as well as at the bar.

  • Anchovies from the Cantabrian Sea with tomato and burrata
  • Langoustine salad
  • Bean stew with clams
  • Suckling pig with truffled mashed potatoes
  • Tuna belly, roast peppers, avocado and aioli pie
  • Potato salad
  • Salmorejo from Córdoba
  • Langoustine tempura
  • Entrecote
  • Cod and oyster mushroom rice
  • Tripe stew
  • Red tuna tartare
  • Rabbit chops
  • Turbot with clams
  • Chocolate and olive oil fondant
  • Cheesecake
Anchovies from the Cantabrian Sea with tomato and burrata1 Langoustine salad2 Bean stew with clams3 Suckling pig with truffled mashed potatoes4 Tuna belly, roast peppers, avocado and aioli pie5 Potato salad6 Salmorejo from Córdoba7 Langoustine tempura8 Entrecote9 Cod and oyster mushroom rice10 Tripe stew11 Red tuna tartare12 Rabbit chops13 Turbot with clams14 Chocolate and olive oil fondant15 Cheesecake16
  • Ibérico ham from acorn-fed pigs
  • Tomato tartare with parmesan shavings
  • Tempura of vegetables
  • Salmorejo from Córdoba with ham
  • Anchovies from the Cantabrian Sea with tomato and burrata
  • Cured beef (cecina) from León
  • Smoked sardine with burrata
  • Ratatouille La Mancha-style with fried egg or goat’s cheese
  • Scrambled eggs with black pudding, vegetables and pine nuts
  • Smoked eel with burrata
  • Potato salad with tuna
  • Sardine and onion ring tempura
  • Fried eggs with baby fava beans and mashed potato
  • Cod croquettes
  • Scrambled eggs with sea urchin roe, vegetables and langoustines
  • Fritters (monkfish, red mullet, cod and langoustines)
  • Tempura of langoustines and onion
  • Fresh and cured anchovies and bread with tomato
  • Boletus mushrooms with mashed potatoes and egg yolk (seasonal)
  • Ibérico cured meats (chorizo sausage, ham and salchichón sausage)
  • Tomatoes stuffed with burrata, basil and preserved olives
  • Two cheeses, bacon and mango
  • Tuna from the Atlantic with tomatoes and roast peppers
  • Tomato, cured beef (cecina), parmesan cheese and basil
  • Lukewarm salad of burrata, tomato, avocado and lobster
  • Green asparagus and parmesan cheese
  • Japo-salad (Langoustines, sprouts, seaweed with lime sauce,
       soya and sesame)
  • Foie-gras, lettuce sprouts and fresh cheese
  • Tuna belly, roasted peppers, avocado and aioli pie
  • Tuna belly with tomatoes and roast peppers
  • Winkles
  • Rock mussels with red mojo sauce
  • Pan fried clams with manzanilla sherry
  • Galician cockles
  • Garlic cockles
  • Red prawns
  • White prawns from Santa Pola
  • Country rice
  • Black rice with baby squid and almond aioli
  • Boletus mushroom risotto (in season)
  • *Different rice dishes every day
  • Grilled squid with garlic salt and caramelised onion
  • Grilled red tuna belly
  • Red tuna carpaccio
  • Red tuna tartare
  • Monkfish and hake with almond aioli
  • Grilled turbot (for 1 person)
  • Fried red mullet
  • Hake cheeks (kokotxas) (battered or in pil-pil sauce)
  • *Daily selection of fresh fish (sea bream/Alfonsino/John Dory…)
  • Suckling pig with truffled mashed potatoes
  • Rabbit chops
  • Beef and ibérico pork burger
  • Suckling lamb chops
  • Oxtail stew
  • Entrecote of beef
  • Beef cheek stew
  • Cheesecake
  • Borrachito from Guadalajara
  • Tarte tatin
  • Chocolate and olive oil coulant
  • Chocolate and raspberry coulant
  • Ferrero Rocher chocolate coulant
  • Textures of chocolate
Tel.: +34 91 573 30 61    |    C/ Doctor Castelo, 30 (Madrid) Spain    |    @2012 LAREDO