Grilled matured Iberian pork, piquillo peppers and roasted potato
Grilled Iberian pork shoulder with sweet potato purée and Padrón peppers
Low loin entrecôte of friesian breed bred in galicia. 30 days of maturation. 500 gr.
Frisona (Galician cow) chop. 30 days of maturation. Price per kilo. Minimum 1kg
Grilled Axarquia avocado with pico de gallo and Payoya goat cheese with chili pepper
High loin “rib eye” race black angus from the u.s.a. cut approximately 300gr.
Grilled galician blond chop of oak, 18 years old and 80 days of maturation.
Sarmiento Brasa Andaluza
24.00 8,628
24.00 8,544
41.00 7,894
64.00 7,020
12.00 6,500
25.00 6,144
47.00 6,040
Marutxa
15.90 6,033
130.00 5,885
11.00 5,721
13.00 5,704
16.00 5,621
28.00 5,150
19.00 5,119
15.50 5,018
19.00 4,999
16.50 4,893
16.00 4,857
15.00 4,617
16.50 4,568
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