Creamy salmorejo with tuna fish and salmon roe

Grilled vegetables

Casa 22 salad

Scrambled eggs with Iberian pork secret

Scrambled eggs with “gulas”

Sliced tomatoes seasoned with provencal herbs olive-oil

Artichoke tempura stuffed with pâté

white tuna belly with tomatoes, avocado and roast pepper flower

Burrata and tomato salad with walnut and gorgonzona pesto

Patridge pâté with thyme olive-oil

white asparragus with piquillo pepper allioli

Homemade croquettes

Flamenquín (Fried and breadedd meat roll filled with ham and cheese)

Cheese duet (RRR from Granada and mature sheep cheese from Zamora)

Iberic ham


Cod fish loin with smoked potato parmentiere and provencal tomato sauce

Grilled salmon with a slight orange an tarragon scent

Salmon tartar

Galician-style octopus with a side of paprika and roast pepper parmentiere

Grilled octopus leg with a potato garnish parmentiere

Grilled national squid



Grilled pork ribs

Iberian grill

Grilled Argentinian-style with deep-fried potatoes

Matured beef Hamburger

Orange blossom honey candied pork ribs

Honey and thyme knuckle

Grilled iberian pork cut with vegetables

Steak tartar

Grilled beef tenderloin with boletus allioli

Grilled beef sirloin with garnish


Homemade miniature dessert sampling (apiece)

Los Italianos ice-cream

Cristina tarts