menú de la fonda de la confianza

starters

• Verduras escabechadas con nueces de Macadamia – marinated vegetables paired with crunchy Macadamia nuts, offering a refreshing start.
• Escabeche de raya a la naranja – a citrus-infused ray escabeche that balances zest with delicate seafood notes.
• Escabeche de perdiz con setas de temporada – partridge escabeche enhanced with seasonal mushrooms for an earthy depth.
• Ensalada de judías verdes con praliné de pistachos – crisp green bean salad with a crunchy pistachio praline adding a delightful contrast.
• Ventresca de Bonito en conserva de Jose Peña con Salmorejo Marino – rich tuna belly preserved with a sea-inspired salmorejo, a creamy tomato sauce.
• Chicharrón de Cádiz con aceite limón y pan soplado – crispy pork cracklings from Cádiz served with lemon oil and airy bread.
• Steak tartar de solomillo hecho al gusto y al momento en la sala con patatas nido – freshly prepared sirloin steak tartare customized to your taste, accompanied by crispy nest potatoes.
• Jamón ibérico 100% de bellota Manuel Maldonado – exquisite 100% acorn-fed Iberian ham, a true Spanish delicacy.
• Croquetas de Cremosa de Jamón – creamy ham croquettes, a comforting and flavorful bite.
• Caviar Caspian Pearl 10 gr sobre pan de brioche templado y papada Ibérica – premium Caspian Pearl caviar served on warm brioche with Iberian pork cheek.

mains

• Callos de ternera con morro y pata al punto picante – traditional veal tripe with snout and trotters, seasoned with a spicy kick.
• Riñones de cordero lechal en dos cocciones – tender lamb kidneys prepared with dual cooking techniques for maximum flavor.
• Mollejas apoteósicas – spectacular sweetbreads cooked to perfection, a delicacy for aficionados.
• Fideuá de boletus y Foie como en Paradis – noodle paella with boletus mushrooms and luxurious foie gras reminiscent of Paradis.
• Arroz a banda en paella con caldo de galera – classic rice dish cooked in a rich galera crustacean broth, served in paella style.
• Arroz de Pato canetón y Foie – duck rice enriched with young duck and sumptuous foie gras for a hearty main.
• Pechuga de Pularda con pesto de ave y acelga Pak Choi – succulent pularda chicken breast with bird pesto and fresh Pak Choi chard.
• Jarrete de cordero lechal con puré de patatas – tender lamb shank served with creamy mashed potatoes, a comforting classic.
• Solomillo de vaca vieja nacional a la plancha con puré de hongos – aged national beef sirloin grilled and paired with a flavorful mushroom purée.
• Patatas a la importancia viudas con caldo del mar y la montaña de Enrique del Pozo – signature potatoes cooked with a rich sea and mountain broth, a dish inspired by Enrique del Pozo.

desserts and drinks