Mesón Antonio was one of our go-to dinner places during the week.

Our favorites were the alcachofas rotas con huevo frito y jamón (fried artichokes with egg and ham), ensalada de aguacate (avocado salad), zamburiñas al Pil Pil (zamburiñas in sauce), and almejas del Cantábrico (steamed clams).

A hearty plate featuring a crispy-edged fried egg with a soft, runny yolk placed over a generous layer of golden-brown artichoke hearts. The dish is finished with a scattering of finely diced cured ham, adding rich color and texture. Presented on a rustic red ceramic plate that enhances its warmth and visual appeal.A fresh and vibrant salad made with thick slices of ripe avocado fanned out over a bed of iceberg lettuce, all lightly coated with olive oil and flecked with finely chopped herbs. The glossy surface of the avocado and the crispness of the lettuce offer a clean, appetizing presentation on a white plate.Grilled shellfish served in natural scallop shells, topped with a glistening garlic and parsley sauce that has caramelized slightly at the edges. The scallops appear plump and golden, and they rest on a base of curly lettuce leaves arranged on a decorative plate.A generous serving of steamed clams in a fragrant broth of garlic, white wine, and herbs. The clamshells are open, revealing tender, juicy meat, with flecks of parsley for color and lemon slices on the side to brighten the flavors. Served in a deep red ceramic bowl.A bright and refreshing cold salad composed of flaky salt cod, boiled potato chunks, and juicy orange wedges. Everything is lightly dressed with olive oil and garnished with sliced green onions, offering a mix of creamy, citrusy, and savory elements on a white plate.An angled view of a wine rack filled with bottles stacked horizontally, each sealed with a red foil capsule and silver-colored top embossed with a stylized leaf design. The repetitive arrangement and subtle reflections on the dark glass create a visually elegant and orderly composition.