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Black-bellied monkfish in tempura, caramelized cristal peppers and kimchi mayonnaise, 29
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Banoffe pie with mascarpone chantilly , caramel spread and banana, 9
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Creamy rice with boletus mushrooms and smoked Pría cheese, 24
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Scarlet shrimp croquettes, Iberian pork veil and black garlic aioli, 14
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Creamy Olivier salad with pickled vegetables, Ibarra chiles and red tuna 17
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Crispy zucchini blossoms stuffed with speck, anchovies and mozzarella, 14
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Squid brioche, pickled limes and fresh herbs (2), 15
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Glazed Iberian jowl ssam with pineapple and mint, (1), 8
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Charcoal roasted artichokes, 17,50
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Grilled leek with shrimp tartar, 17,50
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Hand-cut seasoned beef steak tartar on brioche, 22,5
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Farmhouse broken eggs with garlic-seasoned large red prawns in a stock made using their heads, 21,50
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Sticky lobster rice with saffron garlic mayonnaise, 35
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Duck confit bonbons, sautéed seasonal mushrooms, wild asparagus and fresh thyme, 24,5
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Lightly juiced small cod sirloins with garlic, parsley and chili seasoning, charcoal-grilled vegetables, fresh piparra peppers and garlic chips, 26
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Braised sea bass with cauliflower and beet puree, wrinkled potatoes with olive salt, and fish bone reduction, 25
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Grilled squid with three emulsions (tomato, black garlic and lime), 20
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Glazed veal cheek with parmentier potatoes, 25,5
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Grilled duck magret, roasted apple, pumpkin with sage, and orange and cinnamon demi glacée, 26
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Seasoned sirloin steak, herb butter and sautéed vegetables, 28
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Charcoal roasted Iberian Boston butt, sautéed vegetables, and Marsala wine glacée, 28,50
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Cream and lemon curd Arab pie, 8,50
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Caramelized French toast, toffee sauce, and vanilla ice cream, 8,50
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Creamy cheesecake, 8
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Bread & Picual olive oil appetizer, 3
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