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TASTING WARM UP
Bread and Oil
2,70
Roasted burrata with rucula and tomato confit dressed with pine nuts and balsamic dressing
24,50
Octopus with potatoes served with White wine, sauce and smoked paprika mayonnaise
22,00
Puff pastry filled with diced salmon in curry sauce and grilled wild asparagus
19,00
Hand-cut beef steak tartare prepared at the table
24,00
Oxtail and foie gras croquettes with green apple and ginger
18,50
Chickpeas prepared in various textures
13,00
Seabream fritters on warm watercress cream
15,50
Lamb´s lettuce salad with slices of roasted iberian "presa" cream cheese, and sweet potato chips
19,50
Sautéed mushrooms with prawns and iberian ham on salmorejo purée
19,50


ESSENCE OF OUR CUISINE
Vermicelli stew with scarlet prawns x person
24,50
Rice with freshly caught fish of the day with Saharan calamari x person
24,00
Rice in broth with Iberian pork “secreto” x person
25,00
Beef Ragout au-jus filled canelloni, gratinated in Parmesan cheese
22,50
Cod loin roasted with orange leaves, wasabi, and prawns
23,50
Braised beef cheeks with porcini mushrooms over creamy saffron mashed potatoes
24,50
Grandma’s meatball cocotte with tender baby broad beans and mushrooms
21,50
Carabineros rice with an intense seafood base
24,50


FROM THE GRILL
Beef tenderloin
25,00
Iberian “secreto” cut
23,00
Iberian “presa” cut
24,00
Tenderloin beef steak X 100 Grams
55,00
Dip Demiglace
4,00
Dip Mushroom
4,00
Dip Green pepper
4,00
Rosemary and butter creamy mashed potatoes
7,00
Saffron french fries
8,00
Sautéed tender Chives with Piquillo peppers
8,00
Roasted seasonal vegetables
6,00
Sea bass fillet with butter, lemon and capers
22,50


CHEF’S INDULGENCES
My tiramisu
9,50
Chef´s Cheesecake
9,50
Classic crêpes filled with Catalan cream, flambéed with Grand Marnier
11,00
Profiteroles with vanilla foam and warm chocolate sauce
9,50
Chocolate and cookies with yuzu foam, mandarin and grapefruit
9,50


Lupin Celery Peanuts
Crustaceans Tree Nuts Gluten
Eggs Milk Molluscs
Mustard Fish Sesame
Soya Sulphites