- Fish soup with mint perfume
- Poultry soup
-Asparagus from Navarra with two sauces
- Scrambled young garlics, salmon and "gulas"
- Asparagus "Mata" scrambled with eggs
- Broad bean from Alcaudete with iberian
ham and eggs
- Red pepper stuffed with hake, angler fish and lobster
- Artichokes stuffed with cod
- Partridge pate on mirror of virgin olive oil
-Salad of oranges with cod
- Home-made salad



- Spaghettis "bolognese"
- Spaghettis "carbonara"
- Spaguettis "neapolitan"



- Salmon with Spanish champagne-type wine
- Barbecued angler fish with Jaen vegetables
- Angler fish and king pawns skewer
- Grilled hake with Jaen vegetables
- Hake with cider
- Galician octopus
- Sea bass to the back
- Gilthead to the back
- Grilled swordfish



- Barbecued veal entrecote or with green pepper
- Lamb chop
- Iberian pig sirloin witn mountains aroma
- Roasted sucking lamb leg, chef´s style
- Roasted sucking pig with rosemary aroma
- Veal chop, according to the client´s taste
- Veal sirloin, according to the client´s taste
- Barbecued iberian meat
-Veal skewer

PORTALES CARBONERÍA, 13
BAEZA

- Swordfish with poultry sauce
- Salmon with Spanish champagne-style wine
-Hake with cider
- Marinated partridge
- Chine "Gondola"
- Delights of market garden with shellfish
- Poultry with lemon
-Partridge salad
- Potatoes "Baeza"
- Bull tail
- Pig´s trotter
-Pitcher chine
-Scrambled eggs "Gondola"
- Partridge pate on mirror of virgin olive oil

-Strawberries with cream
- Pudin of wild fruits
- Chocolate mouse
- Fried milk
- Fruits of the seaon cocktail
- Home-made caramel custard with chantilly
- Cup of nuts with cream and Corinth raisin
- Fruit of the Season
- Lemon Mouse
- Cheese cake
- Rice pudding