Bar Restaurante Neruda
Flor de alcachofa confitada en aceite de oliva con huevo de codorniz sobre salsa de boletus y reducción de PX.
Starters
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Description
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Ingredients
Artichoke, olive oil, quail egg, Boletus, Pedro Ximénez wine
Allergens
Eggs
Sulphur dioxide and sulphites
Part of this content may have been extracted or generated with AI. Always check allergen information with the restaurant.