English Menu

Fried bacon “Segovia Style” · 11

Iberian ham croquette · 11

Roasted piglet croquette · 12

Blood sausage · 12

Potato salad with mayonnaise, ventresca, tuna, king pra wns and roasted red pepper · 13

Fried squid with lime and garlic mayonnaise · 15

Fried piglet · 20

Navarra chistorra (pork sausage) ·10

Fried prawns with garlic · 20

Grilled cuttlefish · 16

“Cadiz style” marinated dogfish · 15

Grilled octopus with baked potatoes · 23

Sticks of cod dressed in flour batter · 18

Suces of iberian ham · 26

Suces of cured beef · 18

Manchego cheese · 15

Suces of cured iberian loin · 23

Broken eggs with cajun spiced potatoes, garlic mayonnaise and peppered sauce accompanied with fried bacon chips · 14

Broken eggs with iberian ham · 14

Broken eggs with gluttony and garlic prawns · 16

Spanish classic creamy omelette · 14

Spanish classic creamy omelette with “madrid style” tripe · 16

Truffled creamy omelette· 15

Spanish style chicken with garlic · 14

“Madrid style” tripe and chorizo spicy stew with chickpeas · 19 We have been preparing our Madrid-style tripe recipe for more than 70 years.

Creamy rice with suckling lamb and boletus · 17,50

Squids in tis ink with plain rice ·19,50

Castilian soup made with garlic, ham, bread and egg · 10

Bull tale lasagne with bechamel sauce made from its juice · 17

Veggie “meatballs” · 15

Roasted lamb. One of the great classics of Segovian cuisine… Butter on the palate Portion · 30  Qiarter · 59

Roasted piglet. Typical dish of the gastronomy of Segovia, prepared without haste, with the necessary time in our stone oven. Portion · 29  Qiarter · 58

Los Arcos de Ponzano were founded by the couple Paco and Rosario, who in 1952 left their native Turégano (province of Segovia) and settled in Ponzano, 16 Madrid. The restaurant is now run by Maribel and Jesús; third generation.

Grilled beef sirloin with pepper or roquefort dressing · 28

Sliced ribe aye aged in Bourbon (450gr) · 27

Bull tale stew · 21

Suckling lambs chops · 24

Sirloin steak tartar with tree types of mustard · 24

Sea bass tower filled with grilled pisto · 18

Grilled hake with vegetable · 22

“Biscay style” cod with peppers ando tomato sauce · 19

Grilled Barbate red tuna sirloin with vegetables and juice from its bones · 23

Fresh tuna tartare from “Almadraba” · 22

Bhake snacks in tempura · 18

Roasted pepper and ventresca tuna · 15

Grilled artichoke flowers with iberian ham (3u) · 15

Goat cheese salad. With apple and raisins… with mustard vinaigrette · 16

Eggplants “Cordoban style”. With honey · 14

Fresh burrata, tocket, roasted cherry tomato and truffle dressing · 16

Broadbean with iberian ham and egg poché · 17

Fresh harvested tomato, pickled peppers and tuna · 17