Pulpería Can Lampazas

Tripe stew prepared in the Galician style.

Sliced artichokes.

Croquettes filled with Jabugo ham.

Cooked Galician-style pig's ear.

Spicy potatoes.

Padrón peppers.

Homemade Galician-style savory pie.

Garden salad.

Manchego cheese.

Roasted Galician lacon served with roasted Bierzo peppers.

Tuna belly salad with tomato.

Fried anchovies.

Andalusian-style squid.

Steamed mussels.

Grilled cockles.

Grilled Galician oysters.

Grilled razor clams.

Acorn-fed ham served with tomato and cristal bread.

A portion of octopus prepared a Feira style.

A double portion of octopus prepared a Feira style.

A portion of boiled potatoes.

Sourdough Galician bread made with wheat or rye.

Bread served with tomato.

Roasted ham hock.

Two pieces of homemade Galician red chorizo prepared on the grill.

Local sausage.

Grilled pork feet.

Baked suckling lamb back.

Oxtail.

Grilled sardines from the Galician rías.

Grilled hake.

Grilled sea bass.

Seafood salad with scallops, prawns, shrimp, mussels, squid, king crab, and mango.

Lobster and prawn croquettes served with sweet chili mayonnaise.

Grilled red prawns with smoked salt.

Galician-style octopus with paprika and olive oil.

Seafood salad with scallops, prawns, shrimp, mussels, squid, king crab, and mango.

Beef tenderloin.

Orio-style sea bass served with vegetables and baby eels.

Segovian-style suckling lamb shoulder served with purple potatoes.

Hake stew with cockles, mussels, and prawns.

Sorbet made from passion fruit.

Prawns prepared with salt.

Lobster prepared with salt.

Tournedos served with truffle sauce.