There is a lot to choose from here. Penca de acelga rellena de txangurro is the blanched stalk of the chard filled with a savory crab filling and deep fried. Other good choices include pimiento relleno de setas y langostinos, a stuffed piquillo pepper with wild mushrooms and prawns; and the delicious anchoa rellena de Parmesano e iberico. All fried and all good. Don’t miss the fresh foie gras, either.