Rustidera de pollo. Roast chicken with potatoes, mushrooms, onions, tomatoes, white wine and spicies.
Baked eggs with spinachs, feta cheese and mushrooms. Served with delicious toasts and a big coffee with milk.
Cous-cous with vegetables and tandoori paste (ginger, tamarind, salt, garlic, coriander, cumin, and spices).
Sunday brunch time. Scramble eggs with toasts and grilled haloumi cheese. Accompanied by coffee with soy milk.