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COLD STARTERS:
Comté cheese, cured 12 months (from east of France).
11€
Cecina de León: traditional cured and smoked beef.
20€
Ibérico ham from Extremadura (west of Spain).
27€
Anchovy from Santoña with miso mayonnaise.
5€/ud
Fresh white asparagus on a bed of ajoblanco, Sherry vinegar, and tarragon oil.
24€
Tuna cured in salt served with a garden vegetable salad and chili peppers pearls.
18€
Sirloin beef tartare with shallots and capers.
27€
HOT STARTERS:
Grilled octopus served over toasted dry peppers and garlic.
18€
Hake fish cheeks in a pilpil sauce (tipical in Spain).
26€
Pressed pork mask terrine and razor clams.
19€
Veal sweetbreads glazed in Port wine with cauliflower toffee and nutmeg.
19€
Grilled bone marrow with tuna tartar.
22€
Bread.
3€
Gluten-free bread
4€
MAIN COURSES:
Confit cod with tripe "pil-pil", zucchini, and basil.
28€
Bluefin tuna belly with roasted onion and béarnaise sauce.
28€
Grilled local fish with served with white prawns and mussel sauce.
31€
Fish from Galician fish market roasted over a wood fire and served whole with potatoes and padrón peppers. € according to market.
€ según mercado
Low-temperature acorn-fed pork collar with "perrechico" mushroom ragout.
25€
Grilled cut of aged beef tenderloin with parsnip textures, kale and brandy sauce.
31€
Shoulder of goat kid cooked at low temperature with french fries.
42€
Wood-fired prime rib of beef, maturing for 45 days, with french fries.
75€/kg
DESSERTS:
Chilled nectarine soup with cream cheese, almond crumble, raspberry and beetroot ice cream.
9,50€
Yogurt cream, financier, honey, and lemon sorbet.
9,50€
Flambéed rum and spice coffee Tiramisu served with coffee ice cream.
10€
Choco Blas, textures of chocolate, extra virgin olive oil, salt.
10€
3 cheese board. We receive different cheeses weekly.
20€
