Regional cuisine of the Iberian Peninsula

Appetizers

Russian salad    

 "Tigres" (Mussel croquette)      

Spanish omelette 

"Cazón en adobo" (Dressing dogfish)

Cold starters

Ajo blanco (Andalucía)  (almond cold soup)        

Artichokes with ham (Madrid) 

Hot starters

Vegetable stew (Rioja) 

Paella valenciana (València) 

Fish

Cod "pil-pil" (País Basc) , 

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

Meat

Stuffed ox tail (Madrid)     

Roast suckling pig  (Castella)

Pre-desserts

Rice pudding and orange foam     

Sheep curd cheese    

Desserts

"Tarta de Santiago" (almond cake) with lemon sorbet     

"Torradetes de Santa Teresa" ( Bread soaked in milk and fried in batter) with star anise ice cream     

Petit fours

Sobaos pasiegos (Cantabrian butter sponge cakes)   , 

Fruits of Aragon (Candied fruit chocolates), 

Tocinillo de cielo (Egg yolk andy syrup pudding)  

Virutes de San Josep (Chocolate coated almond biscuits)