SEAFOOD

– Grilled scallops with crispy nori seaweed, pico de gallo and Japanese mayonnaise
– Garlic clams
– Roca mussels with mojo picón sauce
– Isla Cristina prawns 1/4*
– Isla Cristina red shrimp 1/4*
– Fried or sautéed shrimp*
– Garlic clams* – Garlic clams*.

*Seasonal product

SALADS

– Burrata with tomato jam, wild mushrooms, pesto and black olives
– Ventresca cake, with avocado, almond alli-olli, roasted peppers and tomato
– Tomato with Ventresca, roasted peppers and onion
– Japanese (with sprouts, avocado, teriyaki and prawns, teriyaki and prawns)
– Temperada (with sprouts, avocado, fresh cheese, tomato, ali-oli and prawns)
– Two cheeses, bacon, mango, sprouts and pine nuts
– Tomato with wild mushrooms and parmesan cheese
– Tomato tartare with burrata, parmesan shavings, pesto and wild mushrooms

FOR SHARING

– Cubano de pastrami (smoked beef, cheese, gherkins, onion and mustard)
– Bao of Iberian pork belly with pickled onions
– Bao of black pudding with quail egg and potato cream
– Soft shell crab bao with onion encu l tiger prawns with wild asparagus wrapped in Japanese mayonnaise
– Artichoke in confit flower with Iberian jowl, fresh foie, quail egg (ud.)
– Salmorejo with acorn-fed ham
– Cecina croquettes ( 8 ud.)
– Ratatouille with fried eggs or grilled cheese
– Potato omelette with Iberian pork jowl, comté cheese and fried peppers
– Squid tails with almond alli-oli
– Anchovies, anchovies and pa amb tomàquet (bread with tomato sauce)
– Anchovy Gilda with cheese stuffed peppers
– 100% Iberian acorn-fed pork loin (Candelario)
– Potato omelette with artichokes
– Potato omelet
– Scrambled eggs with acorn-fed Iberian bacon
– 100% Iberian acorn-fed ham with pa amb tomàquet (bread with tomato)
– Scrambled egg with acorn-fed Iberian ham
– Cecina de León with pa amb tomàquet (bread with tomato)
– Torreznos at low temperature with spiced potato cream
– Scrambled eggs with shrimp*.
– Callos de toda la vida
– Roasted eggplant with payoyo cheese cream and fried artichokes
– Can of anchovy 0/0 (9 pcs)
– Anchovy loin with tomato and cheese
– Sardine loin with fresh cheese
– Lifetime lentils with sausage and ham
– Fresh fried peppers (spicy)
– Sautéed chantarella, Perrechico, acorn-fed ham and egg at low temperature*.
– Tear pea with low temperature egg and potato cream*.
– Crab and elver salad
– Asparagus yolk, acorn ham and tear pea*.

*Seasonal product

FISH*.

– Sea bass fillet with potato and pea lagrima
– Sautéed monkfish with prawns and sriracha sauce (spicy)
– Diced cod in tempura with ratatouille
– Sole
– Grouper
– Red mullet
– Sea bass ceviche with prawns
– Giant Puntilla Pontina
– Tuna tartar with fried egg
– Grilled or baked sea bream
– Fried or grilled San Pedro
– Fried rooster
– Turbot

*The availability of the different varieties of fish will depend on the fish market.

RICE

– Rissotto of seasonal mushrooms (boletus, chantarella and perrechico)*
– Village rice (plúma, Iberian pork, chorizo and ham)

*Seasonal product

MEATS

– Entrecote of old beef with 45 days of maturation 500g
– Angus beef 500g
– Pigeon in two textures.
– Old beef chop with 45 days of maturation 1 kilo
– Old beef hamburger with bacon, cheddar cheese and onion
– Sirloin steak tartar with quail egg
– Rabbit chops

Bread service in room 3.00€ per person, in bar 1.50€ per person.
All prices include VAT.
All fish has been treated according to the Royal decree 1420/06.
You can adapt our dishes to your intolerances.
We have an allergen menu in the restaurant.

English

Official Statement from Taberna Laredo

We inform our customers that Taberna Laredo does not request credit card information to make reservations.

Unfortunately, fraudulent websites have been detected impersonating our establishment in an attempt to improperly obtain personal and banking information.

We would like to state that we are not responsible for any consequences arising from the use of these unofficial platforms.

We ask our customers to make reservations only through our official channels and apologize for any inconvenience this may cause.

We appreciate your understanding and cooperation.

Taberna Laredo