Fish
Sardines without bones
Our original specialty, stuffed with a mushroom paste flavoured with fresh herbs. Freshly breaded and served to your table; an incredible dish, with the humility of a sardine and fascinating on the palate.
Fillets of sole in the Savoy sauce
Our chef will delight you with these fried fillets, coated in a light butter sauce, lemon wedges, caper pearls, with a light drizzle of meat juice, finishing the dish with rings of crispy, golden fried onion.
Hake on skewer Provençal
This dish is presented filleted without bones, covered on the top with a frying of aromatic bread with Parmesan cheese, it is baked with sherry fish broth, and its frying is presented golden and crisp, as the base of the fish, its own reduced juice in the preparation (simple but very special)
Monkfish escalopes
specialty of our chef, sautéed the monkfish escalopes, accompanied by slices of mushrooms, currants, a touch of pine nuts, peeled shrimp tails, it is seasoned with marine sauce, and to finish its cooking it is hit with drops of extract of saffron with almonds and fresh herbs from the garden
