Bread and Oil

Roasted burrata with rucula and tomato confit dressed with pine nuts and balsamic dressing

Octopus with potatoes served with White wine, sauce and smoked paprika mayonnaise

Puff pastry filled with diced salmon in curry sauce and grilled wild asparagus

Hand-cut beef steak tartare prepared at the table

Oxtail and foie gras croquettes with green apple and ginger

Free range farm eggs fried with potatoes, prawns, and slices of Iberian ham

Chickpeas prepared in various textures

Seabream fritters on warm watercress cream

Vermicelli stew with scarlet prawns x person

Rice with freshly caught fish of the day with Saharan calamari x person

Rice in broth with Iberian pork “secreto” x person

Beef Ragout au-jus filled canelloni, gratinated in Parmesan cheese

Cod loin roasted with orange leaves, wasabi, and prawns

Braised beef cheeks with porcini mushrooms over creamy saffron mashed potatoes

Grandma’s meatball cocotte with tender baby broad beans and mushrooms

Sole in lemon and caper butter sauce

Beef tenderloin

Iberian “secreto” cut

Iberian “presa” cut

Tenderloin beef steak X 100 Grams

Dip Demiglace

Dip Mushroom

Dip Green pepper

Rosemary and butter creamy mashed potatoes

Saffron french fries

Sautéed tender Chives with Piquillo peppers

Roasted seasonal vegetables

My tiramisu

Chef´s Cheesecake

Classic crêpes filled with Catalan cream, flambéed with Grand Marnier

Classic crême caramel

Profiteroles with vanilla foam and warm chocolate sauce

Olive oil cake with lime sorbet

Dark chocolate coulant with fresh mint essence

Cheese platter with grapes, quince jelly, and biscuits