A diverse and exquisite Menu is what characterises the Restaurant’s good taste and professionalism.
More than sixty dishes are served including meat and fish, but also vegetarian and low-calorie dishes.
Its two main specialties are Spit-roasted Baby Lamb and Suckling Pig.
There is also a surprising wide range of delicious homemade desserts, handcrafted by the Restaurant Dessert Team.
These are some of the sample dishes recommended by Los Abetos:
Foie Gras in Port Wine and Apples
Monkfish Medallions ‘Fisherman style’
First Main Course
Beef Sirloin with Pepper Sauce
Second Main Course
Apple Tart with Rice Soufflé or Don Pedrito