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TABLE AND TABLECLOTH TAPAS AT ANY TIME OF DAY OR NIGHT
- Crispy prawn brochette with spicy sauce
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- Iberian ham croquettes with parsnip chips
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- Croquettes of “gambeta amb bleda i espinacs”.
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- Battered cod with “romesco” sauce
- Grilled scallops with chive and lemon oil
- Pata negra” Iberian Shoulder with bread and tomato toast
- Boneless anchovies fried with small peppers
- Grilled “Sèpia bruta” with “romesco”.
- Squid and its debris fried with brava sauce
- Whole grilled “Sepionets” from the beach with “picaeta de ñora”.
- Seasonal grilled vegetables with “romesco” sauce
- Grilled octopus
- Flame-dried octopus with ash oil
(very typical of these lands)
- Mussels or “Cloxineta” with white wine and lemon
- Natural steamed cockles
SOME SEAFOOD
- Cazuelita of Red Shrimp tails in garlic sauce
- Sautéed langoustines with tender garlic
- “Gambusí Xabiero fregidet”.
- Carpaccio of Red Shrimp
- Red prawns from our grilled fish
SALADS AND "COQUES XABIERES".
- Salad “Amarre” with mackerel fillet in olive oil and black olive vinaigrette
- “Esgarraet” of charcoal-grilled vegetables with almadraba tuna
- Carved tomato with frigate mackerel in olive oil, “capellans a la flama” and almond dressing
- Honey and mistela onion cake with “Pichi” sobrassada
- Coca de “asgarraet” of charcoal-roasted vegetables with “capellans a la flama”.
- Tomato coca with roasted red bell pepper and octopus
FISH AND MEAT
- Salted salt sea bass carved at the table (800-900g)
with flavored oils and two sauces (Ideal for sharing 2-3)
- Grilled fish from our fish market with garlic, chili pepper and lemon sauce
- Grilled “Sèpia bruta” with “romesco” and mini potatoes with “allioli”.
- Codfish au gratin with honey aioli and sautéed vegetables
- “Suc-roig” of rock fish and octopus Amarre style with “Fenoll Marí”.
- Grilled cured veal entrecote with Spanish sauce or green pepper sauce
- Shoulder of lamb “tombet” with roast juices and french fries
- Premiun black angus burger with caramelized onion and cheddar cheese
- Duck leg confit with mango cream
PAELLAS AND RICE DISHES
(ALL RICES ARE AVAILABLE ON REQUEST, DRY, BROTH OR MELLOW)
- Our “arroz a banda” with cuttlefish, squid and “morralla” broth.
- Valencian paella, rabbit, chicken, bassqueta, roget and garrofó (snails optional)
(snails optional)
- Seasonal vegetable paella
- “Paella de Aladroc” with cuttlefish, anchovies and spinach.
- Cod, onion, cauliflower and pumpkin Paella
- Special “Arroz a banda” with cuttlefish, squid, “morralla” broth and shrimp tails
- Octopus paella with shrimp tails and “Fenoll marí”.
- Mixed Alicante Paella with chicken, cuttlefish, vegetables and seafood
- Paella or seafood fideuà
- Paella del Senyoret with cuttlefish, squid and peeled seafood
- Paella or fideuà of duck confit with chickpeas and prunes
- Mellow rice with squid, crayfish, artichokes and tender garlic
- Mellow rice with lobster and tender garlic
DESSERT
- Artisan Xixona nougat ice cream
- Two chocolate coulant with buttercream ice cream
- Horchata flan with almonds and “fartons”.
- Three cheese cake with orange marmalade
- Chocolate mousse with “kunafa” crunch
DESSERT WINES
- Mistela Vall de Xaló Select Muscatel
- Red liqueur wine of “Giró”.
- Mistela Riu Rau of “Pansa” Muscatel of Alexandria
- Pedro Ximenez Alvear 1927 sweet natural
Allergens
Fish
Milk
Mustard
Peanut
Soybeans
Sulfites
Celery
Gluten
Egg
Mollusc
Shells
Sesame
