Miguelitos menu is not just that: it is a list of fine and varied temptations. We offer a gourmet level selection of traditional Spanish dishes as well as original recipes, served as appetizers, starters, fish and meat dishes, ending with luscious desserts and sweet wines. The hardest part of the meal will be picking among all these delicious options, more a pleasure than a problem.
The chef recommends
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Oxtail with red wine sauce: Oxtail with red wine sauce: curiously, this recipe originated using the tails of the fighting bulls. With time, the recipe has changed and broadened to use different meats, so that its deep and strong flavor can be enjoyed in a wide range of seasons and places. This is one of the most typical dishes of Spanish gastronomy, perfectly prepared by our chef who follows this laborious and traditional recipe with attention and passion.
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Turbot in donostiarra style Turbot in donostiarra style: thanks to its gastronomic quality, this fish is considered the “pheasant of the sea”, that’s why at Miguelitos we choose only wild turbot fished in the open sea. The fillets are carefully handled and cooked in our kitchen, as the meat is extremely delicate and fragile. The typical preparation of the northern Spanish city of Donostia(San Sebastián) completes the flavor of this exquisite delicacy.
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Gazpacho Miguelitos Gazpacho Miguelitos: taste this traditional and world famous Spanish recipe to start your meal with a touch of zing. The raw and fresh vegetable cream is served on a garnished dish and will sure delight your palate with its particular Iberic flavor.
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Codfish Carpaccio on a tomato base Codfish Carpaccio on a tomato base: the raw fish is thinly sliced to highlight its delicate flavor. It is the perfect starter for a light and fresh meal. The tomatoes below it give the codfish a Mediterranean note, transforming it into an international and original dish.
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House Russian salad
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Season salad
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Fried thin sliced artichoke
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Ganchet kidney beans with clams
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Seared tuna with tomato and soy
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Cod fillet with ratatouille
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Tripe with "Cap i Pota" with chickpeas
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Young goat shoulder simmered in Cava
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Grilled Octopus with red pepper oil
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Steak tartar
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Salmon Tartar
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Soft bean salad with feta cheese
