Mayflower- Erretegia

Grilled Turbot (Rodaballo a la Brasa)

A whole turbot, expertly grilled over coals, served simply with olive oil, garlic, and a touch of vinegar to highlight its delicate flavor.

$45

Txuleta (Basque Ribeye Steak)

A thick-cut, bone-in ribeye steak from aged Galician beef, grilled to perfection and seasoned with coarse sea salt.

$38

Hake in Green Sauce (Merluza en Salsa Verde)

Fresh hake fillets gently poached in a vibrant parsley-based sauce with garlic, white wine, and clams.

$28

Grilled Prawns (Gambas a la Plancha)

Succulent local prawns quickly grilled with garlic and olive oil, offering a simple yet intensely flavorful appetizer.

$22