Modesto - Seafood & Cocktails - 1968 Menu

At Modesto - Seafood & Cocktails - 1968, the menu reads like a well-curated journey through Mediterranean seafood tradition with a touch of modern Spanish flair. The cold starters stand out for their freshness and variety, including Aspencat con migas de bacalao, Boquerones en vinagre, Ensaladilla rusa, Gilda de anchoa, and Salpicón de pulpo, each offering a light, coastal opening. The salads continue this fresh tone with Ensalada de ahumados, Ensalada de la casa, and Tomate raff con bonito y encurtidos, balancing smokiness, acidity, and quality produce. Hot starters bring richer, more indulgent bites such as Cigalillas salteadas con ajetes, Croqueta de gamba roja, Croqueta de jamón ibérico, Gambón al ajillo, and the hearty Torreznos de Soria con patata revolcona.

The seafood section feels like the heart of the menu, featuring standout preparations like Gamba roja a la plancha, Mejillones al vapor, Ostras Guillardeu, and Quisquilla hervida, emphasizing freshness and simplicity. Fried dishes add comfort and crunch with Calamares a la andaluza, Fritura Modesto, Pulpo frito con papas arrugás y mojo picón, and Salmonetes fritos. For meat lovers, the offering is concise but premium, highlighted by Entrecot de Angus con patatas baby al romero and Solomillo de Angus con parmentier de chirivía, foie y demiglacé.

Rice dishes, designed for a minimum of two people, showcase regional richness through Arroz de chipirón en su tinta, Arroz de magro y verduras, Arroz de pato, espárragos trigueros y shimejis encurtidos, Arroz de pulpo, habitas baby y alcachofas, and Arroz senyoret. Main fish courses maintain a refined simplicity with Dorada a la plancha con verduritas de temporada, Dorada a la sal, Lubina a la plancha con verduritas de temporada, Lubina a la sal, and Rodaballo a la plancha con verduritas de temporada. To finish, desserts like Tarta de queso al horno con mermelada de arándanos and Torrija caramelizada con helado de turrón, along with Sorbetes al cava in Frambuesa, Mandarina, and Maracuyá, round out a menu that feels both indulgent and thoughtfully structured.