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TRINXAT, TRADITIONAL DISH FROM THE PYRENEES BASED ON POTATOES, CABBAGE, MUSHROOMS AND ROMESCO SAUCE 
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FRIED FREE RANGE EGG WITH BAKED POTATOES, TENDER GARLIC AND VEGETABLE 
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BREADED TOFU WITH GARNISH 
ARROZ CON ESPÁRRAGOS, TOMATE SECO Y CILANTRO 
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BUCKWHEAT WITH VEGETABLES, PUMPKIN AND TAHINI SAUCE 
Subtotal
51,00
6