Current Menus
Executive menu. Lunch time.
2 starters (both served):
Carpaccio of matured beef picaña with apple, pistachios, endive and mustard ice cream.
Sisho leaf tempura with beach cuttlefish, herb mayonnaise, peppers and dill.
Main course to choose:
Mellow rice with ducoc pork and kale (minimum 2 people).
Asturian beans stew with trumpets of the dead and braised beef cheeks.
Grilled hake with piquillo pepper quenelle and chickpea stew.
Fresh fish with celery puree, sautéed spinach and onion +15€.
Desalted cod, piquillo pepper puree and pig's ear stew with chickpeas +10€.
Grilled sirloin steak, chestnut purée 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:
Millefeuille of banana chantilly, cocoa gel and biscuit ice cream.
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
Carpaccio of matured beef picaña with apple, pistachios, endive and mustard ice cream.
Sisho leaf tempura with beach cuttlefish, herb mayonnaise, peppers and dill.
Main course to choose:
Mellow rice with ducoc pork and kale (minimum 2 people).
Asturian beans stew with trumpets of the dead and braised beef cheeks.
Grilled hake with piquillo pepper quenelle and chickpea stew.
Fresh fish with celery puree, sautéed spinach and onion +15€.
Desalted cod, piquillo pepper puree and pig's ear stew with chickpeas +10€.
Grilled sirloin steak, chestnut purée 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:
Millefeuille of banana chantilly, cocoa gel and biscuit ice cream.
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.