Carta de la Arrocería en Laredo | Restaurante Especializado en Arroces
Traditional Cantabrian Cuisine and Rice Dishes by the Sea
Black rice with aioli in Laredo
Our Black Rice in Laredo is one of the most popular specialties for those seeking traditional rice dishes in Cantabria. Cooked to order and served overlooking the sea, it stands out for its rich flavor and authenticity. Price per person / minimum 2 people.
Rice with rabbit and mushrooms
Sabrosísimo Aroz con conejo y setas que está para chuparse los dedos. Precio por persona/Mínimo 2 personas Por encargo
Cantabrian Paella in Laredo
Our Cantabrian Paella in Laredo is a must if you're looking to enjoy paella by the sea in Cantabria, made with local ingredients and traditional recipes prepared fresh to order. Price per person / Minimum 2 people.
Arroz Meloso Vegetal
Arroz con verduritas frescas, unas a la plancha y otras hechas con el mismo arroz, que aportan frescura a su paladar.
Iberian rice with portobello and bamboo
Creamy rice with cheddar, ham shavings, portobello mushrooms, and bamboo shoots. An explosion of flavors. Price per person, minimum 2 people. Coming soon.
Laredo Cauldron.
Soupy rice with pieces of fish from Laredo such as Golayo, Cabracho, Chicharo, etc. (depending on the season) and mussels. A truly seafood flavor. Price per person, minimum 2 people.
Rice with pejina
Rice with cuttlefish from Laredo and scallops
Cantabrian anchovies with roasted red peppers
A gourmet starter made with local produce that combines marine intensity and natural sweetness, typical of Cantabrian gastronomy and traditional cuisine of northern Spain.
Pickled anchovies in Laredo | Risco Cantabria Rice Restaurant
Marinated anchovies prepared in the traditional way at Arrocería Risco in Laredo. A Cantabrian classic made with fresh seafood, extra virgin olive oil, and a mild, balanced seasoning, right on the Cantabrian coast.
Red prawn carpaccio with pink peppercorn perfume
Red Prawn Carpaccio with Pink Peppercorn Scent is a raw preparation that highlights the purity of the product and the cutting technique.
Palenque Tomato
Organic tomato in anchovy emulsion
Lasary
Organic tomato salad in spicy dressing
Mountain stew
A hearty homemade stew typical of Cantabria, ideal for those looking for traditional cuisine from northern Spain and authentic spoon recipes in a restaurant in Laredo.
Octopus with paprika and potato mousseline
Paprika-seasoned octopus with natural potato mousseline: tender and flavorful octopus, accompanied by a smooth potato mousseline and seasoned with paprika and extra virgin olive oil. A classic to enjoy while gazing at the Cantabrian Sea.
sea bass in salt
Wild Cantabrian sea bass baked in salt. A spectacle as the fish is cleaned in front of the customer, and a spectacle in every bite. Authentic taste of the sea. By order.
grilled turbot
Authentic wild turbot from the Cantabrian coast, roasted with its traditional relish. Made to order. Delicious!
"Arcipreste de Hita" Eggs with Cantabrian Lobster
Poached eggs accompanied by two-coloured roe and anchovy flavour, accompanied by a 1/2 kg (approximately) baked lobster. A very seafaring, curious and special flavour that will not leave you indifferent.
Crab
Delicious crab prepared and gratinated in the oven. Ordered from one day to the next.
Fried crayfish with Armagnac
Fresh langoustines from Santander cooked in a frying pan with a touch of Armagnac. Very tasty
🥩 T-Bone de Vaca Tudanca a la Brasa
Premium cut of selected Tudanca beef, aged and grilled. A cut with great character that combines the tenderness of the sirloin with the robust flavor of the ribeye. Deep flavor, exceptional texture, and the authentic gastronomic spirit of Cantabria in every bite.
🐄 Mollejas de Vaca Tudanca a la Plancha
One of the most prized jewels of traditional cuisine. Selected Tudanca beef sweetbreads, grilled and finished with an aromatic sofrito that highlights their delicate texture and intense flavor. An elegant, authentic, and characterful dish that pays homage to local Cantabrian produce.
🥩 Chuletón "Tomahawk" de Vaca Tudanca a la Brasa
Tudanca beef Tomahawk steak: a large cut that retains the long rib bone, giving it its characteristic axe-like shape. From Tudanca cattle, a native breed of Cantabria, it stands out for its intense flavor, juiciness, and high-quality meat. Ideal for sharing.
Lamb chops
Tender and delicate Castilian suckling lamb chops, cooked on the griddle to preserve all their juiciness and enhance their mild and traditional flavor.
Drunken beers
Custard cannoli with a light touch of sweet wine.
fried milk
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Warm pear puff pastry
A friend from Malaga described it as "La Pera Limonera" (The Lemon Pear) because it is so delicious. It is delicious but it also takes time to prepare. I need at least 1 day in advance and a minimum of 4 servings.
