Current Menus
Executive menu. Lunch time.
2 starters (both served):
Russian salad with home-smoked sea bass, wasabi mayonnaise, trout roe and peppers.
Grilled artichokes with iberian sobrassada, pea puree and pickled cauliflower.
Main course to choose:
Mellow rice with Iberian mogote (part of loin), turnip and green asparagus.(minimum 2 people)
Bean stew with octopus and bimi.
Grilled fish from local market with dashi sauce, beurre blanc, grilled onion and dill oil +14€.
Sea bream roasted over a wood fire and served whole with potatoes and padrón peppers. + supplement according to market.
Grilled beef tenderloin with creamy of anchovies and black garlic and sautéed seasonal mushrooms.+12,50€
Grilled venison loin (red wine and spice light marinade) with beetroot textures and bordelaise sauce. +11€
Leg of goat kid cooked at low temperature with french fries +16€.
Wood-fired prime rib of beef, maturing for 45 days, with french fries +39,50€/kg
Individual dessert:
Citrus soaked pear with red wine, cinnamon, vanilla and goat cheese chantilly.
Russian salad with home-smoked sea bass, wasabi mayonnaise, trout roe and peppers.
Grilled artichokes with iberian sobrassada, pea puree and pickled cauliflower.
Main course to choose:
Mellow rice with Iberian mogote (part of loin), turnip and green asparagus.(minimum 2 people)
Bean stew with octopus and bimi.
Grilled fish from local market with dashi sauce, beurre blanc, grilled onion and dill oil +14€.
Sea bream roasted over a wood fire and served whole with potatoes and padrón peppers. + supplement according to market.
Grilled beef tenderloin with creamy of anchovies and black garlic and sautéed seasonal mushrooms.+12,50€
Grilled venison loin (red wine and spice light marinade) with beetroot textures and bordelaise sauce. +11€
Leg of goat kid cooked at low temperature with french fries +16€.
Wood-fired prime rib of beef, maturing for 45 days, with french fries +39,50€/kg
Individual dessert:
Citrus soaked pear with red wine, cinnamon, vanilla and goat cheese chantilly.
29€ Per person
* Served for lunch Tuesday to Friday. Except holidays. Served to full table.
