Crema de Calabaza
Cream of pumpkin.

La carta · The menu
Start with a few tapas, make room for the rice, and let the cellar guide the rest.
Xixón · Desde 2001
Traditional Spanish cooking, from Asturian comfort to the bright flavors of the coast. Prices reflect the restaurant’s current online menu and may change.
Cream of pumpkin.
Asturian white bean stew with chorizo, jamón and morcilla. Saturdays only.
Lentil stew.
Tomato-based cold soup.
Manchego cheese.
Manchego cheese and Spanish chorizo.
Dry-cured Spanish ham.
Dry-cured Iberian ham.
Dry-cured Iberian pork shoulder.
Acorn-fed 5J Spanish ham · 1.7 oz.
Cured acorn-fed pork loin.
Cured acorn-fed pork shoulder.
Marinated olives.
White anchovies in vinaigrette.
Anchovies and boquerones over Manchego cheese.
Creamy potato salad with tuna and egg.
Scottish smoked salmon, EVOO and Spanish capers.
Spanish sausage stewed in hard apple cider.
Stuffed fresh calamari stewed in its own ink.
Mini Spanish sausages in white wine sauce.
Beef tripe, Madrid style.
Fried chickpeas.
Sizzling shrimp sautéed in garlic sauce.
Roasted piquillo peppers stuffed with ground veal.
With brava, alioli or salsa rosada.
Octopus over sliced baked potatoes.
Spanish potato omelet.
Sautéed mixed wild mushrooms.
House-ground beef meatballs in sherry wine sauce.
Key West shrimp with béchamel, wrapped in pork belly and pan-fried.
Cod croquettes.
Serrano ham croquettes.
Grilled Spanish octopus, piquillo hummus, fried chickpeas and chimichurri.
Dates stuffed with Manchego and wrapped in pancetta.
Veal sweetbreads with mushrooms, roasted peppers, Serrano ham and espagnole sauce.
Pan-fried Atlantic grouper with aioli.
Field greens, cherry tomatoes, hearts of palm and house vinaigrette.
Grilled portabella, queso fresco, Marcona almonds and aged balsamic vinaigrette.
Greens, goat cheese, caramelized walnuts, dried fruit and raspberry vinaigrette.
Made to order on baguette or pan gallego. Served with fries.
With piquillo peppers.
Tender beef with sautéed garlic.
Cooked to order with bomba rice from Valencia. Paellas require a minimum of two people; average cooking time is 30 minutes.
Seafood and meat paella.
Shrimp, clams, mussels, squid and king prawns.
Seafood paella with Maine lobster.
Soupy rice with Maine lobster.
Creamy rice with Iberian pork, asparagus and mushrooms.
Chicken and pork paella.
Wild-caught shrimp, lobster, vegetables and Manchego.
Grilled over volcanic rock and finished with flor de sal.
Tenderloin tips with chorizo, mushrooms and piquillos.
Angus beef tenderloin.
Lamb chops.
Pork tenderloin.
Iberian pork cheeks braised in Rioja with stuffed piquillo pepper.
Chicken breast, Serrano ham, spinach, Manchego and sherry reduction.
Whole grilled Mediterranean sea bream.
Whole grilled Mediterranean branzino.
Traditional Basque-style salted cod.
Pan-seared Faroe Islands salmon with green peppercorn brandy sauce.
Pan-seared Patagonian sea bass with squid ink and piquillo sauce.
Spanish hake stuffed with seafood in she-crab bisque.
Charged separately.
Asparagus, Manchego and béchamel gratin.
Organic spinach sautéed with EVOO and garlic.
Almond cake.
Caramelized cream custard.
Caramel custard.
Fresh, aromatic Albariños with bright acidity—ideal with anchovies, shellfish and grilled fish.
Rías Baixas · 2022 · 750 ml.
Rías Baixas · 2022 · 750 ml.
Rías Baixas · 750 ml.
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