With goat cheese and honey. 

Cebo de campo ham (extensively raised in the Montes de Toledo), crossing Iberian and Duroc with rosemary oil.

With Valencian extra virgin olive oil and Santa Pola salt.

With tomato coca.

Fried red and green peppers, aubergine, tomato and garlic.

From the Cantabrian.

Formerly prawn from La Marjal de Pego-Oliva was used. Today, as it is almost extinct, we use shrimp from Huelva.  

Micuit on caramelized onion and honey vinegar.

And honey coca

With moscatel raisin, pine nut and goat cheese.

Caramelised blood sausage and pine nuts.

Coca dough in Neapolitan, with tomato sauce, garlic and extra virgin olive oil

With tomato sauce, goat cheese, basil and virgin olive oil.

With ham and cheese.

With caramelized onion

Valencian burger of minced pork and spice with onion and mustard.

Ground porc, paprika and spices, with smooth aioli and honey.