A traditional dish. An authentic version of the stew, a stew always accompanied by light and clean flavours, more adapted to the Mediterranean and with a novel presentation.
The stew of three stages. The first stage begins with a stew croquette (a stew croquette is typically formed from all the elements which are put into a Spanish stew: meat, cheese, vegetables) which is put on top of the pureed sweet potato and at the side we put the pickles (chilli peppers, onion in vinegar, pepper in brine), and the sourdough bread.
The second stage is when we put the consommé in with a cannellone which has the meat of the stew inside it, (noodles can be asked for), then we add the chickpeas to the pot which have been brought over from La Bañeza (Leon). .
The third stage is when we add the vegetables and the meats to the dish, already deboned and cut up, ready to eat, after being roasted briefly.
The diner may perhaps notice that in the meats of, an exquisite meat stew, trotters, turkey, chicken, bacon, ham, and cold cuts, that we make with chicken, lean pork, and pine nuts.
We add a wide range of vegetables sourced from our herb garden (potatoes, swedes, parsnips, sweet potatoes, cabbage, carrots, and thistles).
One of the house rules is that the client can repeat what they like, (apart from the initial croquette) and how many times they want it.
And we finish the stew with one of our home made desserts.
We have stew all days of the week and all days of the year.
Stew all days27,50 €