Artillería Restaurante

Smoked sardine loin toast with tomato and extra virgin olive oil.

Stone oven rosemary bread with avocado and tomato picadillo.

Foie magnum with nuts, quince paste, and strawberries.

Octopus salad with paprika mayonnaise.

Garlic king prawn salad with avocado and tomato picadillo.

Red tuna tataki with soy mayonnaise and wakame seaweed.

Salmon tartare with avocado and citrus sauce.

Steak tartar served with Sardinian bread and mustard ice cream.

Grilled cuttlefish eggs on black noodles and ali-oli.

Patatas bravas with special sauce.

Cheek croquettes with fried pepper mayonnaise.

Duck croquettes with orange over pepper mayonnaise.

Iberian cheek with roasted sweet potato cream.

Teriyaki chicken skewers with peanut cream.

Tenderloin and prawn gyozas.

Tempura king prawns with sweet and sour peach sauce.

Hake with basil ali-oli.

Udon wok with vegetables, ibérico, and oriental sauce.

Margherita pizza with tomato, mozzarella, and fresh basil.

Shredded beef pizza with tomato, mozzarella, and egg.

Four cheese pizza with mozzarella, gouda, cheddar, and blue cheese.

York ham and mushroom pizza with tomato and mozzarella.

Beef and pepperoni pizza with tomato and mozzarella.

Porcini risotto with smoked cheese.

Baked black rice with baby squid, king prawns, and ali-oli.

Grilled octopus with colored fat and pork rind powder.

Salmon on sushi rice with tobiko roe.

Cod with homemade tomato.

Red tuna belly with baker's potatoes.

Caramelized Iberian presa with potatoes and Padrón peppers.

Retinto beef tenderloin with potatoes, cherry tomato, and Padrón pepper.

Aged beef sirloin with french fries and Padrón peppers.

Tempura king prawns with sweet and sour peach sauce.

Teriyaki chicken skewers with peanut cream.

Beef burger with special sauce.

Squid sandwich accompanied by potato and yucca fries.

Fried potatoes served with sauce.