Menu

    • Appetizers

    • Bravas potato with “all i oli” and chipotle chili sauce

    • Bread

    • Cantabrian anchovies '00

    • Chicken and iberian ham croquettes

    • Flat bread with tomato

    • Iberic Jamon José Manuel

    • Nocellara olives

    • Sausage with mushrooms Gyozas and quinze alli oli

    • Sweet potatoes french fries with mustard mayonnaise

    • Starters

    • Asian Andalusian style calamari bao with romesco, red onion and black citrus all i oli

    • Asian lamb bao with yoghurt and mint sauce, pickled onion and siracha mayonnaise

    • Aubergine pie with spiced tomato sauce

    • Blood sausage with potato puree, apple and mango with low-temperature egg

    • Candied leek with romesco, kimchi, hazelnuts and balsamic vinegar pearls

    • Goat cheese and mató empanadas with pepper jam

    • Handmade prawn and ricotta ravioli with crab velouté

    • Handmade ravioli with spinach catalan style and parmesan sauce

    • Roasted pumpkin with orange veil, mango and cod brandade

    • Tomato salad with burrata anchovies and red pesto

    • Wild prawn Carpaccio with bloody mery gelee, lemon caviar and mustard vinaigrette

    • Fish

    • Fresh fish of the day with garnish

    • Sautéed squid with dried tomato and black olives

    • Sea bass ceviche with "leche de tigre", peach and passion fruit pearls

    • Meat

    • Duck magret with port onions and apple

    • Pig trotters and sausage meatballs with boletus mushrooms

    • Steak tartar with spicy toast

    • Veal loin with Cafe Paris sauce

    • Veal onglet with gorgonzola cheese sauce

    • Desserts

    • Baileys Flan

    • Chocolate and hazelnut custard cup

    • Chocolate and orange cake

    • Flambéed rom French toast pudding with vanilla ice cream, caramel and pecan walnuts

    • Lemon and vanila cheesecake

    • Natural sorbet

    • White chocolate and coconut gelee with mango

x