XIADA PULPEIRA
CARTAS
CONTACTO
IDIOMAS
STEAMED MUSSELS WITH A CHEERFUL SAUCE WITH A SPICY TOUCH
MELLOW RICE WITH PARSLEY, CORIANDER AND RED ONION, GARNISHED WITH CUTTLEFISH, BLACK PUDDING AND A TOUCH OF AIOLI
WITH SPRING ONION SAUCE, BACON, WHITE WINE AND VIRGIN OLIVE OIL
ROAST IBERIAN PORK WITH TRUFFLED POTATO PURÉE, FIVE PEPPERS AND BALSAMIC VINEGAR CREAM
COOKED OCTOPUS CARPACCIO WITH LIME AND MINT BALSAMIC VINAIGRETTE, REDUCTION OF ITS JUICE AND TROUT EGGS
