Anchivies from the North in brine |
Montillana artichokes |
Pork Loin |
Spicy Sausage |
Spinach in sauce with clams, prawns and ham |
Goose Micuit foit |
Broad beans with Trevelez ham |
Iberian cured ham of acorn |
Blood sausage from Burgos |
Lamb sweetbreads |
Sweet red peppers stuffed with hake and prawns |
Wild asparagus sautŽed with prawns and ham |
Lamb kidneys |
Selection of fresh vegetables sauteed with prawns |
Fried fishes |
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