18/3/16 Salpicón de Marisco

This weekend’s special dish is Salpicón de Marisco: the freshest mussels, prawns and baby lobsters on a bed of smooth avocado cream. We’ve already gotten some rave reviews about this dish, so you better be here quick if you want to try this!

11/3/16 Fricando

Our special dish for the weekend is the Fricando, a traditional Catalonian beef stew with meat so tender, it melts in your mouth immediately; served with mushrooms and toast.

19/2/16 Hokkaido Scallop Tartare


Our latest special dish is the picture perfect Hokkaido Scallop Tartare with lime foam – a refreshing dish for a balmy evening.

20/2/2015 Smoke Sardines

Sardine fishing in the Bay of Biscay (Cantabria).
Smoke in cold to get very juicy product, with a perfect balance between smoke and salt.

13/2/2015 New Special Cheese: Valdeon

One of the charismatic Spanish cheeses is Valdeon. This is a piquant blue cheese made from cow’s and goat’s milk, sometimes ewe’s milk. It is made with blue Penicillium mould and formed into wheels from 500g to 3kg. It is buttery and a little caramelized with a sharp tang, It has an excellent balance of sweet and tangy perfect to finish a meal with a little quince paste, (Membrillo).

Valdeon is made in a valley high in the Picos de Europa in the province of Castilla y Leon in the north east of Spain. Here the herds of animals graze in the mountain valley pastures and the cheese made from their milk aged in the natural caves in the mountains above. The region is not far from the coast and subsequent high rainfall sees a humid climate that encourages the development of the microbial flora that helps develop the cheeses as they age.

The cheeses are wrapped in sycamore leaves or chestnut leaves after they have matured.