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Prawns with crispy green rice and hot and sour sauce, 16
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Stewed León white beans with sauteed seasonal mushrooms, field peas, and turnip, 15
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Prawn ravioli with leek parmentier, 15
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Banana and white chocolate biscuit glacée with passion fruit, 7
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Scarlet shrimp croquettes, Iberian pork veil and black garlic aioli, 12. Un. xtra +3
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Creamy Olivier salad with pickled vegetables, Ibarra chiles and red tuna 15,50
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Crispy zucchini blossoms stuffed with speck and mozzarella 14
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Squid brioche, pickled limes and fresh herbs (2), 15
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Glazed Iberian jowl ssam, 8,50
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Crispy artichokes with caramelized tomato, 17
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Grilled leek with shrimp tartare, 15,50
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Josper scallops with smoked chorizo salt, 16. (Each extra item +8)
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Steak tartar a cuchillo de vaca madurada sobre brioche, 22
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Huevos rotos (pan-fried sunny side up eggs, accompanied by French fries) with Balfegó bluefin tuna tartar, 21,50
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Ramen broth of foie, mushroom siu mai, and soft-poached egg, 17
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Creamy rice with boletus mushrooms and smoked Pría cheese, 20
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Coal-cooked cod with olivade, tomato jam and chives, 25
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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, 18
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Veal cheek glazed with potato parmentier, 23,50
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Grilled duck magret, roasted apple, pumpkin with sage, and orange and cinnamon demi glacée, 24
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Iberian pork ribs glazed with Korean barbecue sauce, 21
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Matured beef fillet, herb butter, and sautéed vegetables, 26
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Charcoal roasted Iberian Boston butt, sautéed vegetables, and Marsala wine glacée, 27,50
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Cream and lemon curd Arab pie, 7,50
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Table talk tiramisu in a minute, 7
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Caramelized Spanish French toast, toffee sauce, and vanilla ice cream, 7,50
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Creamy cheesecake, 7,50
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Bread & appetizer, 3
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