Ultramarinos Quintín

A stew composed of mixed vegetables.

Artichokes served with egg and shavings of ham.

Fried rice prepared with pheasant.

Croquettes made with Iberian ham.

Shrimps coated in corn batter.

Razor clams prepared with yellow pepper.

A tart featuring leeks and hake.

Fried rice served with various seafood.

Octopus prepared with chili.

An egg casserole served with carabinero prawns.

Fine clams.

Quintín salad.

Salad consisting of prawns and caribineros.

Artichoke tartare served with anchovies.

Ceviche made with corvina.

Tartare prepared with sirloin steak.

Tuna tartare served with mango vinaigrette.

Anchovies from the Cantabrian Sea.

Burrata cheese served with sun-dried tomatoes.

A selection of cheeses.

Cured pork loin.

A selection of Iberian charcuterie.

A selection of cured ham.

Cured meat made from Wagyu.

Breaded hake served with seasonal vegetables.

Artichokes served with langoustines and palo cortado sherry.

Monkfish prepared in the Bilbaína style.

Sea bass served with cockles and green beans.

Black cod served with sautéed red quinoa.

Breaded veal served with parmesan sauce.

Black Angus beef cheek.

Sirloin steak prepared in a wok.

White veal cachopo served with baked potatoes.

Ravioli filled with pork skirt and seasonal mushrooms.

Cannelloni filled with spider crab.

Pasta served with sea urchin.

Verdina beans prepared with pheasant.

Beans served with spider crab.

Pizza topped with sea urchin.

Pizza featuring morel mushrooms.