Description
The Restaurant Los Faroles was opened 30 years ago and, since then, it has been serving a wide range of specialities together with the best service and quality.

It is specialised in traditional Spanish cuisine with northern features, and its menu varies depending on the season, hence offering fresh products. Fish plays a leading role in the Restaurant Los Faroles. A wide range of seafood can be tasted all year long: monkfish, sea-bass, sea-bream, baby squids, hake, etc.

Likewise, each speciality can be accompanied by one the options of an excellent and varied wine cellar.

The restaurant also offers a parking lot and special entrance for disabled. During the summer season, visitors will be able to savour the best dishes in the terrace. Credit cards are accepted.


Menu

Spring-Summer Menu

Ensalada de Naranja, aguacate, salmón Ahumado con mini tosta de Jamón Ibérico    Orange, avocado pear and smoked salmon salad with Iberian Ham toast
Ensalada de Tomate Pelado y Ventresca de Bonito    Peeled tomatoes and bonito salad
Ensalada de Melón y Gambas con Aliño de salsa Rosa    Melon and prawn salad with mayonnaise and tomato sauce
Ensalada de Aguacate, Tomate y Anchoas    Avocado pear, tomate and anchovies salad
Ensalada Tibia de Chipirones y Cebolla Confitada    Warm salad with baby squids and caramelised onion
Pastel de Esparragos con salsa de Espinacas    Asparagus pie with spinach salad
Pudín de Cabracho    Large-scaled scorpion fish pudding
Crepes de Espinacas y Gambas con salsa de Marisco    Spinach and prawn crêpes with seafood sauce
Tosta o Revueltos de Erizos de Mar    Sea urchin toast or scrambled eggs
Pisto Manchego con Huevo Frito    "Pisto Manchego" -fried vegetable hush- with fried egg
Alcachofas Naturales Salteadas con Jamón    Sauté fresh artichokes with ham

Rodaballo Salvaje a la Parrilla    Grilled turbot
Lubina a la Espalda    Grilled sea-bass with garlic
Lenguado en salsa de Almendras    Sole in almond sauce
Merluza (Los Faroles)    Hake (Los Faroles)
Atún Rojo a la Parrilla con Cebolla Frita y Aceite de Ajos     Grilled bluefin tuna with fried onion and garlic oil
Delicias de Rape y Merluza Romana    Monkfish and hake in batter delicacies
Besugo al Horno    Baked sea bream
Lubina en Costra de Sal    Sea-bass baked in a crust of salt
Paletilla de Cordero Lechal al Horno con Patatas Pobre    Baked young lamb shoulder with fried potatoes and onions
Escalope con salsa de Cabrales    Escalope with "Cabrales" cheese sauce 

Autumn-Winter Menu

Paté de Perdiz de Campo    Partridge pâté
Setas Silvestres al Ajillo    Garlic Mushrooms
Pastel de Boletus con salsa de Perdiz    Boletus pie in partridge sauce
Tortilla de Bacalao y Cebolla    Cod and onion omelette
Revuelto de Chipirones con Corona de Tinta    Scrambled eggs and baby squids with their own ink
Ensalada de Mollejas de Cordero y Ajetes con Vinagre de Módena    Lamb sweetbreads and young garlics Salad with Modena vinegar
Níscalos Plancha al Jerez    Grilled saffron milk caps in Jerez wine sauce
Revueltos de Setas del Bosque (Boletus, Amanita, etc.)    Scrambled eggs with mushrooms (Boletus, Amanita, etc.)
Cebolla  rellena de Carne sobre salsa de Tomate    Onion stuffed with meat on tomato sauce
Salteado de Pencas de Acelgas con Gambas y Jamón    Sauté Swiss chard leafs with prawns and ham
Gratén de Centollo al Horno con Brandada de Bacalao    Baked spider crab with cod au gratin
Fideos con Almejas    Noodles with clams
Fabes con Choco y con su tinta    Beans with cuttlefish in its own ink
Patatas Guisadas con Conejo de Campo y Níscalos    Stewed potatoes with rabbit and saffron milk caps

Lomo de Lubina al Horno con Vinagreta de Tomate    Baked sea-bass with tomato vinaigrette
Merluza a la Marea Negra     Hake in "Marea Negra" sauce 
Taco de Bacalao escalfado con  Puerros con Pure de patata    Poached cod with leeks and mashed potatoes
Besugo a la Espalda    Grilled sea bream with garlic
Cola de Merluza al Horno con Patatas Vapor y salsa Bilbaína    Baked hake tail with steamed potatoes and "Bilbaína" sauce
Rape en salsa Verde    Monkfish cooked in a sauce with fish juice, flour, parsley and garlic
Cocochas de Merluza al Ajillo    Garlic hake barbels
Bacalao a la Parrilla con Pisto    Grilled cod with "pisto" (fried vegetable hush)
Bonito al Horno con Cebolla y Tomate    Baked bonito with onion and tomatoes
Perdiz de Campo a la Crema Castellana    Partridge in "Crema Catellana" sauce
Chuleta de Ternera Lechal a las Brasas con Patatas a lo Pobre      Barbecued veal chop with fried potatoes and onions
Tournedo (Los Faroles)    Tournedó (Los Faroles)
Codillo de Cerdo con Chucrut    Pig's trotter with sauerkraut
Escalope a la Milanesa    Thin breaded escalope

Ask for other specialities at the restaurant.