Haizea

Langostino with seafood cream: This prick is a pearl that we can only find in this bar. A unique recipe, where the taste of the lobster multiplies itself. Langostino served on the iron, and watered by a sauce, also of lobster, recipe of the house. A forced painting. Cod Brick: In the style of a spring roll, the filo paste wraps a cream of cod, onion and bechamel. The roll is tied, as if it were a little bird, with leek and carrot and everything is decorated with modena vinegar. A gift for the senses of sight and taste. Vegetable brooch: Cebolla, artichoke, pasca, olive... and bacon, the main ingredients of this brooch where the vegetables prevail, which is passed through the grill, but served cold in oil. A different brush for those who want to take a pintx from the field. .

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