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Prawn ravioli with leek parmentier, 15
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Scarlet shrimp croquettes, Iberian pork veil and black garlic aioli, 13
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Creamy Olivier salad with pickled vegetables, Ibarra chiles and red tuna 16
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Crispy zucchini blossoms stuffed with speck and mozzarella 14
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Glazed Iberian jowl ssam, (1), 8
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Alcachofas crujientes con tomates caramelizados, 17,50
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Grilled leek with shrimp tartare, 16,50
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Josper scallops with smoked chorizo salt, 16
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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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Crema helada de cerezas, burrata de búfala y cherrys caramelizados con albahaca, 15,50
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Coal-cooked cod with olivade, tomato jam and chives, 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, 19
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Iberian pork ribs glazed with Korean barbecue sauce, 22
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Matured beef fillet, herb butter, and sautéed vegetables, 27
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Creamy cheesecake, 7,50
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Pan y aceite picual, 3
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