Menu

Market Cuisine

Eat well is not a sin.

Vinos de Bellota prepares in its kitchen with care a Spanish author cuisine with avant-garde touches with the best fresh products to offer our guests a delicious food.

Our menu consists of a wide selection of hot and cold starters where Iberian Ham, tomato tartare, broken eggs, tigers. We complete our selection with main dishes such as baked rice, roasted noodles and the best fish and meat of high quality. The finishing touch of our menu is our delicious desserts where our star dessert is our Bellota Tiramisu.

Menu

Market cuisine

Eat well is not a sin.

Vinos de Bellota prepares in its kitchen with care a Spanish author cuisine with avant-garde touches with the best fresh products to offer our guests a delicious food.

Our menu consists of a wide selection of hot and cold starters where Iberian Ham, tomato tartare, broken eggs, tigers. We complete our selection with main dishes such as baked rice, roasted noodles and the best fish and meat of high quality. The finishing touch of our menu is our delicious desserts where our star dessert is our Bellota Tiramisu.

100% Bellota ham D.O. “Los Pedroches”.

* Glass bread with shaved tomato.

Cafted Manchego cheese from Herencia.

Salmorejo with pink tomato of Bellota.

Mi-cuit duck Foie with Gin & Tonic Gelée.

Tartar of pink tomato, burrata and pesto pine nuts.

Artichokes with smoked salmon and codium seaweed (barnacle seaweed).

Bravas Potatoes with dark galic alioli.

Carpaccio of shrimp with garlic.

Croquettes:

  • Crafted mature cheese.
  • Cecina (cured beef) with mushrooms.
  • Crocodile and tangerine.
  • Classic mix. (Cecina & cheese).
  • Exotic mix. (Cecina, cheese, cocodrile).

Chickpeas, prawns, mussels and egg in seafood sauce.

Spanish omelette with onion and shrimp.

Scrambled eggs with Bellota ham and salmorejo.

Wrinkled potatoes with piquillo pepper sauce.

Sautéed broad beans, porcini, sherry PX with spinach crisps.

Crispy goats’ cheese with caramelised onions and mango jam.

Artisan stuffed mussels with piquillo pepper sauce.

Baked rice with…

Vegetables.

Duck confit and mushrooms.

100% Bellota Iberian pork belly and teriyaki sauce.

Oxtail. 

Toasted nodles with…

Vegetables.

Duck confit and mushrooms.

100% Bellota Iberian pork belly and teriyaki sauce.

Oxtail. 

Meat or Fish…

Grilled Black Hereford beef Loin (Argentina). (250 Grs Boneless).

“Los Pedroches” grilled 100% Bellota Iberian pork belly.

Burela (Lugo) hake fillet confit baked on a vegetables.

Cod fillet n seafood sauce or confit.

Bellota Tiramisú.

Creamy cheesecake with strawberry coulis.

Flambéed cheesecake with Tequila reposado.

Calentito – Warm chocolate soufflé with ice cream of

  • Caramel.
  • Sao Thome Chocolate.

Helados artesanos 100% Naturales (1 bola):

  • Sao Thome Chocolate.
  • Caramel.
  • Jijona nougat.
  • Tangerine sorbet.
  • Banana sorbet.

Starters

100% Bellota ham D.O. “Los Pedroches”.

* Glass bread with shaved tomato.

Cafted Manchego cheese from Herencia.

Salmorejo with pink tomato of Bellota.

Mi-cuit duck Foie with Gin & Tonic Gelée.

Tartar of pink tomato, burrata and pesto pine nuts.

Artichokes with smoked salmon and codium seaweed (barnacle seaweed).

Bravas Potatoes with dark galic alioli.

Carpaccio of shrimp with garlic.

Croquettes:

  • Crafted mature cheese.
  • Cecina (cured beef) with mushrooms.
  • Crocodile and tangerine.
  • Classic mix. (Cecina & cheese).
  • Exotic mix. (Cecina, cheese, cocodrile).

Chickpeas, prawns, mussels and egg in seafood sauce.

Spanish omelette with onion and shrimp.

Scrambled eggs with Bellota ham and salmorejo.

Wrinkled potatoes with piquillo pepper sauce.

Sautéed broad beans, porcini, sherry PX with spinach crisps.

Crispy goats’ cheese with caramelised onions and mango jam.

Artisan stuffed mussels with piquillo pepper sauce.

Main Plate

Baked rice with…

Vegetables.

Duck confit and mushrooms.

100% Bellota Iberian pork belly and teriyaki sauce.

Oxtail. 

Toasted nodles with…

Vegetables.

Duck confit and mushrooms.

100% Bellota Iberian pork belly and teriyaki sauce.

Oxtail. 

Meat or Fish…

Grilled Black Hereford beef Loin (Argentina). (250 Grs Boneless).

“Los Pedroches” grilled 100% Bellota Iberian pork belly.

Burela (Lugo) hake fillet confit baked on a vegetables.

Cod fillet n seafood sauce or confit.

Desserts

Bellota Tiramisú.

Creamy cheesecake with strawberry coulis.

Flambéed cheesecake with Tequila reposado.

Calentito – Warm chocolate soufflé with ice cream of

  • Caramel.
  • Sao Thome Chocolate.

Helados artesanos 100% Naturales (1 bola):

  • Sao Thome Chocolate.
  • Caramel.
  • Jijona nougat.
  • Tangerine sorbet.
  • Banana sorbet.

 

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