-
-
Appetizers
-
Bread
-
Cantabrian anchovies '00
-
Chicken and iberian ham croquettes
-
Emocionar Bravas Potatoes
-
Flat bread with tomato
-
Nocellara olives
-
Sausage with mushrooms Gyozas and quinze alli oli
-
Sweet potatoes french fries with mustard mayonnaise
-
Starters
-
Aubergine pie with spiced tomato sauce
-
Beef carpaccio with roasted vegetables and coriander emulsion, "piparra" and cheese mousse.
-
Blood sausage with potato puree, apple and mango with low-temperature egg
-
Curry fried chicken, crispy marinated chicken with curry mayo and tonkatsu
-
Goat cheese and mató empanadas with pepper jam
-
Handmade ravioli with spinach catalan style and parmesan sauce
-
Low temperature pork jowl with truffled potato pure
-
Tomato salad with burrata anchovies and red pesto
-
Wild prawn Carpaccio with bloody mery gelee, lemon caviar and mustard vinaigrette
-
Fish
-
Grilled sea bass with carrot and orange purée and broccoli
-
Home-smoked salmon with green beans, fennel and broccoli
-
John Dory with with aubergine puree and vegetables
-
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 with balsamic vinegar
-
Pig trotters and sausage meatballs with boletus mushrooms
-
Steak tartar with spicy toast
-
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 cheesecake
-
Natural sorbet
-
White chocolate pannacota with apricot jam
-
Our Menu
x