{"id":929,"date":"2025-04-02T10:56:16","date_gmt":"2025-04-02T08:56:16","guid":{"rendered":"https:\/\/tabernalaredo.com\/letter\/"},"modified":"2025-07-23T10:13:19","modified_gmt":"2025-07-23T08:13:19","slug":"menu","status":"publish","type":"page","link":"https:\/\/tabernalaredo.com\/en\/menu\/","title":{"rendered":"Menu"},"content":{"rendered":"\t\t
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SEAFOOD<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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– Grilled scallops with crispy nori seaweed, pico de gallo and Japanese mayonnaise
– Garlic clams
– Roca mussels with mojo pic\u00f3n sauce
– Isla Cristina prawns 1\/4*
– Isla Cristina red shrimp 1\/4*
– Fried or saut\u00e9ed shrimp*
– Garlic clams* – Garlic clams*.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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*Seasonal product<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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SALADS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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– 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<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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FOR SHARING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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– 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, comt\u00e9 cheese and fried peppers
– Squid tails with almond alli-oli
– Anchovies, anchovies and pa amb tom\u00e0quet (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 tom\u00e0quet (bread with tomato)
– Scrambled egg with acorn-fed Iberian ham
– Cecina de Le\u00f3n with pa amb tom\u00e0quet (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)
– Saut\u00e9ed 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*.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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*Seasonal product<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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FISH*.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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– Sea bass fillet with potato and pea lagrima
– Saut\u00e9ed 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<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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*The availability of the different varieties of fish will depend on the fish market.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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RICE<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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– Rissotto of seasonal mushrooms (boletus, chantarella and perrechico)*
– Village rice (pl\u00fama, Iberian pork, chorizo and ham)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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*Seasonal product<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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MEATS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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– 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<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Bread service in room 3.00\u20ac per person, in bar 1.50\u20ac 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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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SEAFOOD – Grilled scallops with crispy nori seaweed, pico de gallo and Japanese mayonnaise– Garlic clams– Roca mussels with mojo pic\u00f3n sauce– Isla Cristina prawns 1\/4*– Isla Cristina red shrimp 1\/4*– Fried or saut\u00e9ed shrimp*– Garlic clams* – Garlic clams*. *Seasonal product SALADS – Burrata with tomato jam, wild mushrooms, pesto and black olives– Ventresca […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-929","page","type-page","status-publish","hentry"],"yoast_head":"\nMenu - Taberna Laredo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tabernalaredo.com\/en\/menu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Menu - 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