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- Foie gras
- Foie gras with fig chutney
- Ensalada russa with tuna
- Spanish variation on “Olivier” salad theme with tuna
- Salad with tuna
- Fresh tuna with lettuce leaves
- Poached egg with jamon broth and truffle
- With soft mashed potatoes
- Scallops with jamon
- Scallops with jamon Galician recipe; served in the shell
- Peppers de padrón
- Peppers roasted in olive oil with coarse sea salt
- Arroz with white mushrooms
- Rice with porcini mushrooms
- Merlusa with piquillo peppers
- hake with Spanish sweet red peppers
- Grilled tuna in sherry sauce
- Tuna steak with artichokes and peas
- Vegetarian style flounder
- dish for two, medium portion from 600 grams
