Restaurante Casa Benigna

Creamy, almost liquid Spanish tortilla from Betanzos, made with organic eggs and grated black truffle.

Crispy roasted suckling pig, traditional Segovian style, tender and flavorful, served with its own jus.

Galician-style octopus, tenderized and seasoned with smoked paprika, sea salt, and olive oil, served with boiled potatoes.

A vibrant and refreshing cold soup made with beetroot, cherries, and a touch of sherry vinegar, perfect for a summer day.

Sizzling garlic shrimp with baby eels, olive oil, and a hint of chili, served in a traditional clay cazuela.

Traditional paella with bomba rice, rabbit, chicken, green beans, and garrofó beans, slow-cooked to perfection.

Padrón peppers stuffed with a delicate seafood mixture, lightly fried and served with a sprinkle of sea salt.