Baked pumpkin with our chocolate from La Marina Alta: made with carob instead of cacoa.

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.

You have three cocas to choose from and a salad that’s a real poem! All for just 15€. From monday to friday.

Tono artichokes, from the Marinas garden in Dénia, with dried tomato and bacon.

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.

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

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

With ham and cheese.

and bacon.

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