Camarones Termidor: this classical recipe of shrimps cooked in wine and cognac sauce with champignon mushrooms is a favorite of our customers.
We prepare it with regional vegetables and top it with a dash of olive oil and parmesan cheese.
8 ounces of grilled skewered sirloin cubes, marinated in lime juice and oregano, served with tsatsiki dip and hummus.
Sauteed tomatoes, bell peppers, onions, zucchini, eggplant and garlic.
Fillet from Mahi Mahi fish, ovenbaked with Sherry wine sauce, gratinated with mozzarella cheese.