pan-fried rabbit with garlic, thyme, and rosemary, simmered in white wine, and its own gravy, with roast vegetables and roast potatoes.
pan-roasted chicken breast served braised peperonata and basil, with roast vegetables, and potatoes.
300-gram prime cut beef rib-eye
cooked in white wine with cherry tomatoes, garlic, soft herbs, and fish liqueur: served with chips and salad.
pork shank slow-cooked at 68°, served with its own gravy, with roast vegetables and potatoes
braised kusksu in a fish soup, with roasted peppers, and mussels.
fresh fish in a homemade beer batter, served with chips and tartar sauce.
a classic sharing dish – fish fillet, king prawns, mussels, clams, razor clams, octopus, and langoustines.