The revival soups

Classics

 

Shrimps “Chupe”,
made with chili peppers, seabass and a fried egg
* only shrimps
* an seabass
*and shrimps

Parihuela,
from guisao´s recipe book

Onion soup, parisienne style,
a recipe from “Les Halles”, in a meat consome,
with a crunchy gruyere bread crouton

 

New Specials

Juicy seabass soup,
with peruvian herbs, with chili, onions, rice and a bit of red hot
chili pepper

Oxtail soup,
with morron pepper, fried pasta and a fried egg

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Pastas

 

Classics

  All´fredo spaghetti,
with sautéed jumbo shrimps in aglio, oleo and peperoncinos

Catalan style spaghetti,
with mediterranean vegetables in olive oil and garlic

New Specials

Ricotta and spinach malfattis,
cream gratin and a bit of fresh tomato sauce

Oxtail ravioli,
with a rioja red wine sauce, parmesan cheese and iberican essences,
garnished with ham crackers and tomato glazed onions

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Rices

 

Classics

Rosa Nautica seafood rice “Creole style”,
stewed with chili peppers, vegetables and chopped cilantro
* with shrimps

Duck and rice stew,
stew and sautéed with cilantro, peruvian herbs and black beer

Rosa Nautica Olivar Rice,
an original recipe since we started, colored with a black olives
creamy sauce, covered with shrimps from the same region,
and scallops with Newborg sauce

New Specials

Funghi risotto, four varieties,
roasted shrimps with four different kinds of funghis:
mushrooms, setas, porcini and trumpets

Our black rice,
cooked in squid ink and coral, with squids, scallops and
shrimps tails, sautéed in olive oil and “pimentón”