Regional cuisine of the Iberian Peninsula



Russian salad   sulfits.png 

 "Tigres" (Mussel croquette)     mol-luscs.png 

Spanish omelette 

"Cazón en adobo" (Dressing dogfish) sulfits.png


Cold starters

Ajo blanco (Andalucía)  (almond cold soup)  fruits-secs.png sulfits.png     mol-luscs.png

Artichokes with ham (Madrid) 


Hot starters

Vegetable stew (Rioja) 

Paella valenciana (València) mol-luscs.png



Cod "pil-pil" (País Basc) , 

Baked salt fish with "mojo picón"  (Catalunya / Canaries), sulfits.png


Stuffed ox tail (Madrid)  sulfits.png   

Roast suckling pig  (Castella)



Rice pudding and orange foam     

Sheep curd cheese    



"Tarta de Santiago" (almond cake) with lemon sorbet    fruits-secs.png sulfits.png

"Torradetes de Santa Teresa" ( Bread soaked in milk and fried in batter) with star anise ice cream     soja-3.png


Petit fours

Sobaos pasiegos (Cantabrian butter sponge cakes)   

Fruits of Aragon (Candied fruit chocolates), soja-3.png

Tocinillo de cielo (Egg yolk andy syrup pudding)  

Virutes de San Josep (Chocolate coated almond biscuits) fruits-secs.png   soja-3.png