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Starters

Cantabrian Anchovy with fresh tomato, (each) 2.20
Crispy balls of black pudding with Honey 8.00
Mille-feuil of Foie with caramelised apple and wild mushrooms 12.00
Eels “All i pebre” in a stew of pepper and potato “Ist prize El Palmar 2017” 12.00
Croquettes with cod 7.00
Deep fried “Seaside” squid 11.00
Grilled Loin of cuttlefish 8.50
Tempura of vegetables and prawns with romescu (red pepper sauce) 10.50
Camembert cheese with basil cream and pine nuts 8.50
Fried potatos with home-made “all i oli” (garlic mayonnaise) 5.50
Steamed Rias Baixas cockles 12.00
Crispy prawns with sweet chili mayonnaise 8.00
Prawns in garlic oil 12.00
Galician octopus with creamy potatos 17.00
Ceviche of Corvina with corn and a hot Mexican chili salsa 12.00
Octopus gratin with home-made “all i oli” (garlic mayonnaise) 17.00
Fried baby cuttlefish with vegetables
8.00
Torta del Casar cheese with dry cured beef from Leon
13.50
Baby squid in their own ink
8.00
Fried penny bun mushrooms with egg-yolk
10.00
Salmon Tartare
12.00

Salads

Seafood salad 9.00
Lambs lettuce with foie and dried nuts and fruits
11.00
Tuna salad with pickled vegetables and fresh tomato
11.00

Rice

Valencian Paella “3rd Prize, World Paella Competition” (Made to order)
14.00
Paella from Cullera “Ist Prize 2019” (red mullet, “figatells” of scorpion fish, baby cuttlefish)
16.00
Seafood Paella
14.50
Iberian Pork, wild mushrooms, artichoke and green garlic
14.00
“A banda rice” Seafood paella (with cuttlefish and peeled prawns)
11.50
Black rice, (cuttlefish, peeled prawns and squid ink)
11.50
Lobster rice (½ lobster and cuttlefish)
18.00
Gentlemans rice, (prawns, dublin bay prawns and cuttlefish)
16.00
Baby cuttlefish rice with green garlic
14.50
Vegetable Rice (made to order)
12.00

Creamy and brothy rice dishes

Rice with duck, white mushrooms and artichokes
15.00
“All i pebre” rice with pepper and potato stock, seabass and grated prawn
16.00
Rice with lobster and clams
19.00
Rice with rabbit, foie and penny bun mushrooms
17.50
Creamy rice with red prawns and cuttlefish
20.00
Racó brothy rice
14.50
“Fesol i naps” rice stew with vegetables and pork (made to order)
12.00

Fideuas (noodle dishes)

Fideuá de Gandia (prawn, Dublin bay prawn and monkfish)
15.00
Fideuá El Racó (cuttlefish, prawn, Dublin bay prawns, mussels and thick noodles)
14.50
Fideuá Fina (cuttlefish, prawn, Dublin bay prawn and thin noodles)
14.50
Fideuá with Penny bun mushroom and foie
15.00
Fideuá Negra (cuttlefish, grated prawn, Dublin bay prawn, squid ink and thin noodles)
14.50

Fish dishes

Gratin of cod with mousse of garlic and roasted peppers
14.00
Butterflied Seabass
18.00
Skewer of monkfish with prawns and stir-fried vegetables
15.00
Halibut with creamed spinach and pine nuts
18.00

Meat dishes

Entrecote of matured beef with vegetables 18.00
Sirloin steak of matured beef with vegetables
20.00
Milk fed lamb chops with roasted sweet potato
15.00
Bull´s tail with creamy potatos
16.00
Stewed Iberian pork cheeks
16.00
Matured beef rib (on the bone) 1kg approx.
45.00

Desserts

Upside down cheese cake
5.20
Pumpkin pudding
5.00
Home made Sweet cream (eggs, milk, sugar)Almond tart
5.00
Home made Sweet cream (eggs, milk, sugar)
4.80
Hot chocolate panacotta
5.00
Tiramisú 5.20
Caprice 5.20
Chocolate cookie with vanilla ice cream
5.50
Pastry with strawberries and cream
5.50
Homemade fruit ice-creams
5.00
Yoghurt ice-cream with mango cream
5.50

Wine

Wine list