Patatas bravas Sotacel
Andalusian squid with a touch of fire
Grilled squid with caramelized onions
Monkfish and shrimp croquettes
Delicacies of squid (croquettes)
Iberian ham croquettes
Sea mussels sotacel
Mussels iron or steam
Sautéed beach tallinas
Flat clams with citrus touch
Sepia with all i oli de mandarina
Octopus tentacle in two firings with potato triology
prawns brochette with peanut sauce
Skewers of scallops and bacon with oregano
Grilled red prawns
Cigalitas sauteed in port
Choricitos al brandy
Broken quail eggs with burger sausage and vegetable chips
Mini-burgers of beef with onions and young goat cheese (4u.n.d)
Table of Iberian ham (with glass bread)
Table of selected cheeses with quince
Seafood cream with monkfish
Tomato salad with green beans, Iberian ham and parmesan, dressed with chive oil.
Cantabrian cod and anchovy salad
Tender shoots of salad with cod, orange, caramelized onions and Cantabrian anchovies all seasoned with our sotacel vinaigrette.
Timbale of guacamole with salmon and lime air
Goat cheese salad with nuts and wild fruits
Tomato and belly salad.
Carpaccio of veal with flowers of capers and parmesan
Red shrimp carpaccio
Salad of shrimp and toasted shrimps with sweet and sour sauce
Tartar of bluefin tuna with sesame oil and pineapple.
Baked salmon with citrus flavor
Cod with cream of young garlic
Grilled sea bass fillet
Sea bass fillet with toasted breadcrumbs in white wine
Sole to the "meunière" with clams
"Suquet de rape" (monkfish in seafood sauce)
Mariscada (sotacel) To order in low season 24h before.
Turbot in the oven
Hake to the "new Basque"
Duck breast with blackberry sauce
Grilled sirloin steak
Medallions of Iberian pork tenderloin
Shoulder of lamb marinated in the oven at low temperature
Lamb ribs with rosemary oil
Pork ribs with barbecue sauce
Black rice with squid and clams
Bogabante stewed rice
Lobster stew (order 24h before)
Rice is at least 2 people.