Amaranto Tapas & Vino

Gluten-free bread.

Fried potato cubes served with mojo sauce.

Beetroot carpaccio with pumpkin seed brittle.

Gratinated goat cheese with thyme and honey.

Spanish omelette made with eggs, potatoes, and onions.

Gratinated aubergine with honey.

Feta marinated with pesto and vegetables.

Cheese selection served with fig mustard.

Gratinated artichoke hearts with parmesan.

Burrata served with tomatoes and a wild herb salad.

Croquettes made with fish and potato.

Grilled squid served with a wild herb salad.

Tempura and cornflake shrimp served with truffle mayonnaise.

Lamb chops served with a yogurt-mint dip.

Meatballs in tomato sauce.

Chicken liver prepared in port wine.

Serrano ham and potato croquettes.

Truffle fries with parmesan.

Grilled wild broccoli with parmesan.

Baked Camembert with thyme, honey, and bread.

Fried chanterelles with garlic, onions, and wild herb salad.

Falafel served on hummus with a yogurt-mint dip.

Chicken coated in cornflakes.

Irish entrecôte steak served with fries and Béarnaise sauce.

Truffle tagliatelle with parmesan.

Large prawn pan served with fries and aioli.

Lamb neck served with green asparagus, wild broccoli, and Barolo sauce.

Caesar salad with parmesan chips and croutons.

Grilled salmon fillet with mustard sauce.

Cheese selection with fig mustard.