Meat
  • Sirloin steak with foie gras in raisin and muscatel wine sauce
  • Crispy skin pigs’ trotters filled with wild mushrooms and foie gras
  • Bull’s tail filled with baby vegetables and black truffle sauce
  • Chef’s own style Patorrillo (baby lamb innards) 
 
  • Sirloin steak with toasted garlic
  • Foie gras au natural served while hot
  • Feather loin muscle with cream of potato, candied garlic and parsley
  • Shoulder of lamb roasted for 12 hours (D.O. Bardenas Reales)

 

Information and reservations
948 82 76 06
948 91 60 72
restaurante33@restaurante33.com

Restaurante 33