SMALL DISHES
Flatbread with fresh tomatoe and virgin olive oil
Cured iberic acorn ham (hand cut)
Cantabrian anchovies (1filet)
Ebano ham croquette (1unit)
Foie micuit with smoked eel, mellow wine and roasted new pear marmalade
Red tuna tartar ssam with wasabi emulsion and red onion
Grilled octopus ssam with kimchi, crispy bread crums and iberic bacon
Mussels with mediterranean vinaigrette
Tempura of squids with lime mayonaise
Our poatoe salad with pickles and tuna belly
Truffle sandwidch, iberic acorn ham and mozarella
Roast chicken cannelloni with béchamel,gravy and parmesan
STARTERS
Tomatoe tartare with tuna belly and red onion
Grape tomatoe salad, burrata, kalamata olives and basil
Eggplant canelloni, with spinach pesto
Salpicón emulsión with langoustines and scallops
Sea bass “tiradito” with avocado, sriracha sauce, red onion, coriander, and cashew
Tagliollini “al l’aglio”, with red prawns, parmesan, shitake and iberic bacon
FISH DISHES
Dry rice with langoustines, mushrooms and iberic bacon (2 persons minimum)
Black rice with cuttlefish and “all i oli” and mediterranean red prawns
Red tuna tataky with fresh grape tomatoes and wasabi emulsion
Cod head cooked at low temperature with fresh tomatoe sauce and kalamata olives
MEAT DISHES
Pork ribbs cooked at low temperature with grilled small corns
Steak tartare with potatoe shavings , Dijon mustard, and “café Paris” butter
Beef steak fillet with sautéed vegetables and bearnaise sauce
24h lamb shoulder with eggplant baba ganush and dried tomatoes
Flatbread with fresh tomatoe and virgin olive oil
Cured iberic acorn ham (hand cut)
Cantabrian anchovies (1filet)
Ebano ham croquette (1unit)
Foie micuit with smoked eel, mellow wine and roasted new pear marmalade
Red tuna tartar ssam with wasabi emulsion and red onion
Grilled octopus ssam with kimchi, crispy bread crums and iberic bacon
Mussels with mediterranean vinaigrette
Tempura of squids with lime mayonaise
Our poatoe salad with pickles and tuna belly
Truffle sandwidch, iberic acorn ham and mozarella
Roast chicken cannelloni with béchamel,gravy and parmesan
STARTERS
Tomatoe tartare with tuna belly and red onion
Grape tomatoe salad, burrata, kalamata olives and basil
Eggplant canelloni, with spinach pesto
Salpicón emulsión with langoustines and scallops
Sea bass “tiradito” with avocado, sriracha sauce, red onion, coriander, and cashew
Tagliollini “al l’aglio”, with red prawns, parmesan, shitake and iberic bacon
FISH DISHES
Dry rice with langoustines, mushrooms and iberic bacon (2 persons minimum)
Black rice with cuttlefish and “all i oli” and mediterranean red prawns
Red tuna tataky with fresh grape tomatoes and wasabi emulsion
Cod head cooked at low temperature with fresh tomatoe sauce and kalamata olives
MEAT DISHES
Pork ribbs cooked at low temperature with grilled small corns
Steak tartare with potatoe shavings , Dijon mustard, and “café Paris” butter
Beef steak fillet with sautéed vegetables and bearnaise sauce
24h lamb shoulder with eggplant baba ganush and dried tomatoes
DESSERTS
"Torrijas" moist brioche with cinnamon ice cream
Tiramisu with bayley’s ice cream
Cheesecake with "Sable Bretón" and coconut ice cream
Mandarin Ice Cream with a cream of passion fruit ,orange and coconut foam
Chocolate Truffles
Assortment of cheeses from the Chef:
Idiazabal-goat milk (Spain)
Brie de meaux -cow milk (France)
Gruyère-cow milk (Switzerland)
Taleggio-cow milk (Italy)
Colston-stilton- cow milk (Uk)
Ice Cream from “Da+” ( vanilla, coconut, mandarin, cinnamon, yogur)
"Torrijas" moist brioche with cinnamon ice cream
Tiramisu with bayley’s ice cream
Cheesecake with "Sable Bretón" and coconut ice cream
Mandarin Ice Cream with a cream of passion fruit ,orange and coconut foam
Chocolate Truffles
Assortment of cheeses from the Chef:
Idiazabal-goat milk (Spain)
Brie de meaux -cow milk (France)
Gruyère-cow milk (Switzerland)
Taleggio-cow milk (Italy)
Colston-stilton- cow milk (Uk)
Ice Cream from “Da+” ( vanilla, coconut, mandarin, cinnamon, yogur)
photos by Albert Font & Nina Anton