The Menu (English)

A classic of Lakasa

Thin slices of a tasty cold meat made in Lakasa

The cured iberain pork is a great product of Maxi, ideologist of Vitaminajota.com.

with its puree & fried chorizo

with pork jowl cooked in "coq au vin"

with vinaigrette & mayonnaise

y curry japonés

With tartare sauce

with chorizo & "piparras"

With cuttlefish

Patas, morros y callos de El Capricho, en León.

Rodaballo del Cantábrico, tirabeques en semi-ensalada

with aubergine & beans sauce

with chard sauce

with dijon mustrad, capers & sprouts

in carbonara style

and onion chutney

with honey and tangerine

 Friday lunch only

Modena vinegar with 30 years of ageing

with cinamon whipped cream

De las mejores que hemos probado.

With passion fruit

Made it with sheep milk

scented with tangerine

With meringue & crumble

Elaborados por el Obrador Grate en Logroño, La Rioja.