On Thursday February 24th we celebrated the 'Jueves Lardero', and as tradition dictates, we celebrated a day where gastronomy played a very important role. We designed the Lardarius Menu fas a special proposal to celebrate the beginning of the carnival.
Galician pork shoulder
Roasted black pudding from Burgos
Mantequerías Pirenaicas' Spanish omelette
Trio of sausages with a bed of crispy potatoes
Coca de Llardons or San José Cream
Red wine Pago de los Capellanes
Mineral water and coffee