Recipes
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Fillet steak stuffed with duck liver pâté

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Loin of rabbit with onion and grilled artichokes

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Vegetable stew with pork meatballs

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Grilled red mullet fillets with Picos Quely wrapped in cured serrano ham

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Stuffed and breaded chicken supremes

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Grilled gilthead bream with scampi, chickpeas and garlic cooked in red wine

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Breaded cauliflower and sautéed vegetables

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Tuna tartare with chives

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Hake baked with tomato, potatoes and broad Beans

Second courses

Angler Fish Medallions with fried Quelitas

Second courses

Cod Confit with Potatoes

Second courses

Pig's trotters stuffed with lamb, served with mustard sauce and chard