Labulense

Joselito Iberian acorn-fed chorizo.

Iberian acorn-fed ham, hand-carved.

Iberian acorn-fed salchichón Arturo.

Selection of acorn-fed Iberian cured meats.

Cecina made with Wagyu beef.

Galician-style lacón (cured pork shoulder) with paprika and oil.

Acorn-fed Iberian pork loin from 5 Jotas.

Cured Black Angus dried beef.

Beef burger with grilled flavor.

Free-range chicken burger.

Beef burger with caramelized onion.

Chicken burger with spinach.

House-made burger with Ávila veal.

National Wagyu burger.

Veal burger with a touch of truffle.

Tuna, pepper, cheese, sun-dried tomato and olive.

Artichoke, fresh anchovy, Cantabrian anchovy and olive.

Smoked sardine, sun-dried tomato, olive and piparra pepper.

Piparra pepper, olive and Cantabrian anchovy.

Canned razor clams with a spicy touch.

Canned zamburiñas.

Canned Cantabrian anchovies.

Canned tuna belly.

Galician razor clams in brine.

Small sardines in olive oil.

Mussels in escabeche.

Cockles in natural brine, canned.

Canned sturgeon.

Canned sardines.

Salad with marinated partridge.

Seasoned tomato with tuna belly.

Creamy burrata with tomato and black salt.

Campana mozzarella with tomato and pesto.

Fresh salad with goat cheese.

Cockles with tomato and red onion.

Seasonal Raf tomato dressed with olive oil.

Tomato, pickled bonito loin, onion and piparra pepper.

Carrot cake with cream cheese frosting.

Refreshing lemon tart.

Classic and creamy cheesecake.

Cheese tart with chocolate topping.

Classic Russian almond cake.

Artisan ice creams, ask about flavors.

Fried egg croquettes with white truffle.

Premium squid croquettes.

Premium beef croquettes.

Carabinero croquettes.

Beef cheek croquettes.

Creamy boletus mushroom croquettes.

Creamy Iberian ham croquettes.

Assortment of smoked fish.

Galician ría mussels, size 7/10.

Smoked salmon slices.

Cantabrian anchovies in olive oil.

Crispy Cantabrian octopus with baby potatoes.

Smoked Cantabrian sardines.

Confit griddled artichokes with Jamón Ibérico or bellota crystal.

Traditional Madrid-style tripe stew.

Grilled vegetables with goat cheese log.

Scrambled cod neck with free-range eggs.

Broken eggs with gulas (baby eels) over potatoes.

Classic homemade Russian salad.

Cod neck in tempura with Iberian ham shavings or piquillo peppers.

Smoked salmon tartare.

Broken eggs with Iberian ham shavings.

Txaka (surimi) salad with a mild sauce.

Grilled Burgos black pudding.

Stuffed piquillo peppers (ask about available fillings).

100% acorn-fed Iberian pork lagarto.

Steak tartare made with 100% tenderloin.

Prime rib from Galician fattened beef, aged 10 to 15 years with more than 30 days of maturation.

Small rabbit chops, fat-free meat.

Center loin of aged Galician young steer (cebón).

Fresh sweetbreads from suckling lamb.

Tenderloin medallion of Galician grain-fed beef.

100% acorn-fed Iberian pork secreto cut.

Baby lamb chops of churra breed, market price.

Certified national Wagyu, price by weight.

Creamy beef and baby squid croquettes.

Iberian ham bites.

Burgos blood sausage with rice.

Grilled suckling lamb sweetbreads.

Classic patatas bravas, with brava sauce and aioli.

Iberian ham hand-sliced with a knife.

Acorn-fed Iberian shoulder ham.

Homemade tripe stew, our recommendation.

Toast with salmorejo base and smoked sardine.

Grilled rabbit chops.

Selection of cured or semi-cured cheese.

Crispy torreznos from Soria.

Anchovies marinated in vinegar and olive oil.

Cured Iberian loin 5 Jotas.

Semi-cured or cured Manchego cheese.

Creamy cheese cake for spreading.

Selection of imported cheeses.

Duck foie gras with Pedro Ximénez reduction.