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TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE AND SMOKED TOFU 
CAJUN STYLE BAKED SWEET POTATO WITH YOGURT SAUCE AND GARNISH 
CALVALLS ORANGE 200ML 
VEGETABLE LASAGNA 
BULGUR, RED LENTIL AND EGGPLANT CAKE WITH SPICY PIQUILLO PEPER SAUCE 
Subtotal
35,80
5