To open your mouth
Sevillan fat olives |
Potatoes from Sanlúcar |
Prawn salad |
Salad of the house |
The brave of El Panzón |
Salmorejo cordobés |
Duck Micuit with truffle and fruit compote |
Of cans, salted meats, cold meats and cheeses
Acorn-fed Iberian ham |
cheese |
Cane of loin |
Iberian sausage |
Anchovies from the Bay of Biscay |
Giant mussel |
Toasted guacamole with smoked sardines |
From the field
Asparagus from Navarra with smoked |
Seasonal tomato with Melva |
Lettuce salad with grilled chicken, bacon, parmesan, tostones and caesar sauce |
Peppered with melva canutera |
Artichokes with foie gras |
Frying
Chocos |
Cod tacos |
Anchovies |
Pontanian style combs |
Little birds in the garden (fried vegetables with prawn tails) |
Croquette of the week |
Flamenquín Cordobés |
Ask for fish out of the letter |
Specialties
Tuna tataki with soy mayonnaise |
False lasagna with Iberian cheek |
Medallions of sirloin steak with ajonegro and Pasa de Los Palacios |
Salmon tartare with truffle mayonnaise |
Tail timpani of bull and creamy potato |
Fried shrimp with roasted peppers and egg |
Baby beans with Iberian ham and egg |
Potato omelette with whiskey sauce |
Our version of sirloin with whysky |
Of Pot and time
Potatoes with choco |
Chickpeas with shrimp |
Ask for the stew of the day |
Grilled
Iberian prey |
Iberian pen |
Iberian pork tender loin |
Beef tenderloin |
Beefsteak (high loin) |
Premium T-bone steak |
Chicken barbecue |
Ask today’s roasts (leg, shoulder, suckling pig) |
For the little ones
Hamburger |
Chicken tears |
Chicken Nuggets |
Desserts
Table of chocolates |
Brioche bread torrija, dulce de leche and vanilla ice cream |
Nutella and nuts brownie, hot with pistachio cream |
Rice with coconut milk |
Pina Colada (Grilled pineapple sponge cake, with coconut ice cream and almond crumble) |
Natural fruit (ask the waiter) |
El Panzón Restaurant
Creative cuisine Sevillana
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