Senegal's national dish

avocado mayonnaise, mango and avocado cubes and king prawns confit in a.o.v.e.

crispy rice dough roll stuffed with minced chicken, grated carrots, onions and black mushrooms in a sweet and sour sauce

cod, mushrooms or ham

grilled with wood-roasted peppers (local artisanal product)

with chopped Iberian ham and demi glace sauce

courgette, aubergine, carrot, snow peas, broccoli, bimi, red onion, oyster mushroom and portobello mushroom. Stewed in coconut milk and a touch of curry

with cod brandade, pepper cream and fake olives (Chef's recipe)

with roasted leeks, peanut cream sauce and sweet potato purée (Fusion)

low temperature, fried plantain, onion sauce, crushed tomatoes, cucumbers and peppers and manioc couscous (Attièké. Côte d'Ivoire) 

natural orange juice and potato chips (France)

marinated and grilled chicken thigh with onion sauce, a touch of citrus and jasmine white rice (Senegal) 

chopped lamb with onion sauce and jasmine rice cooked in its fumet (Senegal)

relleno de ciruelas y bacon con Parmentier de patatas y demi glace de ternera (Fusión)

Brabant cheese, creamy white cheese, red berries and crunchy butter biscuit, with black sesame seeds

caramelised reineta apple (Valle de Caderechas) with butter biscuit and vanilla ice cream

French dessert with melted chocolate centre and scoop of homemade ice cream (10 minutes baking time)

Made in Medina de Pomar. Local product. Ask for flavours