![Executive menu. Lunch time.](img/menus/00001.webp?v=1721730858)
Current Menus
Executive menu. Lunch time.
2 starters (both served):
Tuna mojama with figs, salmorejo and tomato ice cream.
Kale ravioli with boneless pork ribs and gherkins.
Main course to choose:
Mellow rice with monkfish and bimi. (minimum 2 people).
Homemade duck confit with carrot puree and peach confit.
Roasted galician monkfish, seafood bisque and fennel confit +11€
Grilled tuna belly with courgette and basil purée, risotto with pine nut paste +10€.
Grilled sirloin steak, kohlrabi puree and meat sauce +9€
Grilled Iberian prey with cauliflower in different textures +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 +36,50€/kg
Individual dessert:
Lemon and yuzu cream with burnt meringue, biscuit crumble and basil sorbet.
3 cheese board. We receive different cheeses weekly +11€
Choco Blas, chocolate in textures, extra virgin olive oil, salt +4€.
Options to add to starters:
Cecina: cured ham of beef. 22€.
Ibérico ham from Extremadura (west of Spain) 27€.
Comté cheese, 12 months d'affinage 8,5€
Anchovy from Santoña in salted fish with oil from Viver 3,70€/piece
Salt cured kingfish with salad of tomato, green beens and basil pesto 16€
Seafood croquette with yuzu mayonnaise 3,20€/piece
Grilled octopus, all i pebre (valencian stew), pickled rock mussels and crispy seaweed and crispy seaweed 20€
Sirloin beef tartare with shallots and capers 24€
Beef sweetbreads glazed with low temperature cooked egg, creamy chestnut soup and seasonal mushrooms 16€/ud
Grilled bone marrow with red shrimp tartar and ravigote sauce 18€/each
Tuna mojama with figs, salmorejo and tomato ice cream.
Kale ravioli with boneless pork ribs and gherkins.
Main course to choose:
Mellow rice with monkfish and bimi. (minimum 2 people).
Homemade duck confit with carrot puree and peach confit.
Roasted galician monkfish, seafood bisque and fennel confit +11€
Grilled tuna belly with courgette and basil purée, risotto with pine nut paste +10€.
Grilled sirloin steak, kohlrabi puree and meat sauce +9€
Grilled Iberian prey with cauliflower in different textures +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 +36,50€/kg
Individual dessert:
Lemon and yuzu cream with burnt meringue, biscuit crumble and basil sorbet.
3 cheese board. We receive different cheeses weekly +11€
Choco Blas, chocolate in textures, extra virgin olive oil, salt +4€.
Options to add to starters:
Cecina: cured ham of beef. 22€.
Ibérico ham from Extremadura (west of Spain) 27€.
Comté cheese, 12 months d'affinage 8,5€
Anchovy from Santoña in salted fish with oil from Viver 3,70€/piece
Salt cured kingfish with salad of tomato, green beens and basil pesto 16€
Seafood croquette with yuzu mayonnaise 3,20€/piece
Grilled octopus, all i pebre (valencian stew), pickled rock mussels and crispy seaweed and crispy seaweed 20€
Sirloin beef tartare with shallots and capers 24€
Beef sweetbreads glazed with low temperature cooked egg, creamy chestnut soup and seasonal mushrooms 16€/ud
Grilled bone marrow with red shrimp tartar and ravigote sauce 18€/each
29€ Per person
* Served for lunch Tuesday to Friday. Except holidays. Served to full table.