Blanca Restaurant

Thin slices of dried Galician beef ham. Intense, salty flavor and melting texture. Usually enjoyed as an appetizer with bread.

Spanish cured ham from Iberian pigs. Fatty and silky texture with a nutty flavor. Served with gherkins for acidity.

Small fried green Spanish peppers sprinkled with sea salt. Mild taste with a slight bitterness, sometimes spicy. Eaten whole with fingers.

Fried breaded croquettes, filled with a creamy ham béchamel. Crispy on the outside, melting on the inside. Served with black garlic mayonnaise.

Fried breaded croquettes, filled with a creamy ham béchamel. Crispy on the outside, melting on the inside. Served with a spicy mayonnaise.

Pastry turnovers filled with French cheeses and onions, then baked or fried. Golden pastry and melting filling. A Latin-inspired specialty.

Pastry turnovers filled with French cheeses and spinach. Golden pastry and melting filling. A flavorful vegetarian option.

Pastry turnovers stuffed with seasoned minced meat. Served with a criolla sauce (onions, peppers, vinegar). An Argentine classic.

Very thin slices of raw Wagyu beef. Exceptionally tender and marbled texture. Seasoned with capers and parmesan shavings.

Clams cooked in a sauce of olive oil and garlic. Idylic and fragrant flavor. To be enjoyed hot, often with bread.

Grilled octopus tentacles, tender with a crispy exterior. Served with a spicy potato puree (causa) and garlic mayonnaise.

Diced raw red tuna marinated in citrus juice. Fresh, tangy, and fruity. Served with avocado and pomegranate for texture.

Raw white fish marinated in lime and passion fruit. Accompanied by crunchy grilled corn and avocado. A fresh and exotic dish.

Marinated and grilled veal heart skewers. Firm and flavorful meat, typical of Peru. Served with a smooth puree.

Sea bass fillet cooked on a hot plate. Crispy skin and tender flesh. Served with spring vegetables and a aniseed emulsion.

Wild Mediterranean sea bass grilled. Fine and delicate flavor. Served with carrots in various textures.

Poultry with golden, crispy skin. Served with rich foie gras and a tangy red fruit sauce for balance.

Roasted poultry served with a creamy puree and mushrooms. The foie gras adds a touch of luxury and richness.

Long-fibered beef cut, very flavorful and juicy. Grilled rare for optimal tenderness. Served with spicy sauces.

Beautiful marbled Argentine beef. Tender meat with a pronounced flavor. Grilled to your preference.

The most tender cut of beef. Lean and melts in your mouth. A delicate meat served grilled.

Very large marbled beef to share. Holstein breed known for its flavor. Served sliced for two guests.

Rib steak aged on the bone to develop aromas. Intense flavor and buttery texture. A feast for red meat lovers.

Exceptional meat from Galicia, aged for a long time. Characteristic yellow fat and deep flavor. Generous cut to share.

Exceptional meat from Galicia, aged for a long time. Characteristic yellow fat and deep flavor. Generous cut to share.

Duo of aged French cheeses. Comté is firm and fruity, Saint-Nectaire is creamy. Served with artisanal jam.

Traditional egg flan topped with caramel. Smooth and creamy texture. Served with dulce de leche for extra indulgence.

Dessert made with crispy meringue and whipped cream. Garnished with fresh strawberries and mint. Light and sweet.

Dessert made with crispy meringue and whipped cream. Garnished with citrus and tangy passion fruit. Fresh and airy.

Layers of crispy puff pastry alternated with lime mascarpone cream. Garnished with fresh pineapple.

Layers of crispy puff pastry alternated with lime mascarpone cream. Garnished with clementine jam.