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Anguiano beans with their sacramentos (A mix of pork cuts and cured meats)
12,90
White haricot beans with clams and crisped artichoke
12,90
Grilled green asparagus with grilled foie
11,90
Potatoes Rioja style
9
Scrambled Burgos black pudding with caramelised Piquillo peppers
9,90
Macerated beef carpaccio with Arbequina olive oil and cheese
13,90
Our Tomata tomato salad from Calahorra
11,5
Fresh artichokes with foie and crisped ham
13
Riojan Pisto with egg cooked at low temperature
9
Fresh tagliatelle ‘a la carbonara’
10
Wood-roasted Cristal peppers from Calahorra with anchovies from the Cantabrico Sea
12,90
Forest of caramelised leaks with Extra Virgin Olive Oil and a touch of balsamic
11

Our cod in a low-temperature confit served on a bed of Pisto with Pil-Pil sauce
12
Fresh seabass Orio style
12
Grilled octopus with de la Vera paprika Parmentier
16
Iberian sirloin steak with caramelised Piquillo peppers
11
Grilled tender lamb chops
15
Iberian pork cheek steak 36h in Crianza wine with caramelised apple tears
11
Our Iberian pork secreto with Teriyaki sauce, pineapple and caramelised peppers
11
Grilled Galician Ribeye steak
12,90
Lamb trotters Riojan style
10,90
Tender lamb with glazed sauce and panadera potatoes
16,90
Oven-baked turbot
19

Homemade Tiramisu
4,50
Fresh Frunet pineapple puzzle
3,50
Chocolate Coulant with almond praline and vanilla ice-cream
5,90
Homemade coffee crème caramel
3,50
My grandmother’s own crème caramel
3,50
Pasión homemade cheesecake with mixed berries
4
Vanilla ice-cream
3
Chocolate ice-cream
3
Warm apple tartlet with vanilla ice-cream
5,90
Rice pudding
3,50

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