Porrue
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- Rey a la brasaNo score
- Baby eels, only in seasonNo score
- Chuleta de ganado mayorNo score
- Toasted bread with cinnamon ice cream and lyophilized yogurtNo score
- Grilled red breamNo score
- Clams grilled over lemon woodNo score
- Sea Bream cooked Orio-styleNo score
- Grilled Turbot from the Cantabrian SeaNo score
- Hake in a Green Sauce with Pea CaviarNo score
- 1/4 Suckling lamb 24 h. 67º CNo score
- Roast pineapple with coffee and cinnamonNo score
- Homemade milk curdNo score
- Our own version of the strawberries with creamNo score
- Fresh oystersNo score
- Wild SeabassNo score
- Cantabrian Sea Anchovies in oil with chilli bonbonNo score
- Underdone grilled pidgeonNo score
- Vegetables from our orchard with walnut ajoblancoNo score
- Grilled Octopus on Sweet Potato and Mango SpheresNo score
- Trotters stuffed with mushrooms and trufflesNo score
- Wild Ocean SoleNo score
- Grilled mushrooms with low-temperature eggsNo score
- A winning quartet of shepherd cheesesNo score
- Hazelnut SouffléNo score
- Idiazabal hot cheese cakeNo score
- Fighting bull tail stewNo score
- Our lemon pieNo score
- Red Tuna Tartar with a Broken EggNo score
- Roast suckling pig confit in its own juiceNo score
- Sliced Bellota Ham with salmorejo and regañá crushed with malletNo score
- Grilled cockles from CambadosNo score
- Lobster salad with mustard caviarNo score
- Grilled hake barbels with squid powderNo score
- Nitromousse at -196 degrees CentigradeNo score
- Coulant of 80% chocolateNo score
- Ox steakNo score
- Scallop Tartare with gazpachoNo score
- Gooseneck barnacles roasted over holm oak woodNo score