Octopus carpacio, dressed with macerate olive oil

Smoked goat cheese salad with foie-gras, glazed apple, dressed with a vinaigrette of chestnut honey

Pork sausage and black pudding of Ronda ‘al infierno’

Black pudding croquettes, spinack stuffed anchovies, salmon stick with prawns on fine herbs


Home-made duck liver patè

Prawns ‘a la Rondeña’

Stew Ronda Style

Freíd breadcrumbs with freíd egg and pepperoni

Cold Andalusian garlic soup with garnish

Cold almond-flour soup with raisins and melon

Cold thick garlic and tomato soup

Salmon stuffed ravioli, au gratin with Emmental-cheese

Santeed noodles with wild asparagus and salmon

Meat Stuffed anbergines with red pepperoni sauce

Spinach and salmon stuffed crèpes on Bechamel, an gratin with French Emmental cheese

Santeed broad beans with black pudding, sweet pepper and quail eggs

Bulltail with chestnuts ‘a la Rondeña’

Argentinean veal loin

Iberian pork fillet on mango sauce and grilled pineapple

Lamb chop on garlic sauce

John Dory, stuffed with sea fruit-mousse, on white wine sauce

Swordfish ‘a la Roteña’ with stewed potatoes and grilled wild asparagus

John Dory wrapped in salmon on Piamonte sauce with vegetables