The menu here features over 100 different main courses followed by 40 imaginative desserts. There are 11 private dining rooms and two spacious public dining rooms to choose from as well as another branch in Castilleja. All the shellfish and cured meats come from Huelva while the beef and lamb come from northern Spain.
Only the freshest produce is used. Try the mojama (dried tuna) with tomato and oregano, the croquettes with fresh mint, the duck liver pate with bitter orange marmalade or the sea bass with apricot vinegar. The nougat and praline ice cream is an ideal dessert. The wine list is strictly for connoisseurs.
