BODEGA CIDRERIE LA PINTA
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Friendly restaurant with the chef offering a variety of sea and land side dishes such as hot tapas
In this immense space flooded with hams and garlic ropes, you are not in a Seville bullring, but in a restaurant run by a chef who is no longer present, Iñaki, with his fiery temperament, humour and beautiful accent, who liked to install here the habits and customs of our Spanish neighbours. You can see him toasting, in the kitchen around his team, to offer you, to share, at the beginning of the meal or at aperitif time, the Pata Negra Iberian cold meats, the homemade homemade blood sausage and its pimientos, the hot tapas plates... On the sea side with the fish parrillada, lobster and sole a la plancha, on the land side with the rugbyman version of the beef rib steak, duck confit or sweetbreads with porcini mushroom sauce. Desserts of the same caliber and a selected wine list from France and Spain. Diet and detox abstain!
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