Current Menus
Saturday lunch menu
3 starters (all are served):
Salt-cured mackerel with white garlic, apple and trout roe.
Seasonal vegetable stew with pea puree and celeriac cream.
Grilled octopus, all i pebre (valencian stew), and crispy seaweed.
Main course to choose:
Mellow rice with monkfish and tender garlic. (minimum of 2 persons)Grilled duck magret with bimi, cauliflower puree and port sauce.
Fresh fish with celery puree, sautéed spinach and onion +15€.
Grilled monkfish, grilled artichokes and parmesan cheese sauce with honey and rocket+10€.
Beef tenderloin grilled on wood fire grilled with old-fashioned mashed potatoes and baby carrots +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:
Puff pastry filled with dark chocolate, pumpkin ice cream and orange topping.3 cheese board. We receive different cheeses weekly +11€.
Choco Blas, chocolate in textures, extra virgin olive oil, salt +4€.
White chocolate ganache with coconut, passion fruit gel and mango sorbet +2€
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€
Artichokes with romanesco and aubergine stew and courgette and basil sauce
Seafood croquette with yuzu mayonnaise 3,20€/piece
Hake fish cheeks in a pilpil sauce (tipical in Spain) 20€
Grilled octopus, all i pebre (valencian stew), 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 18€/ud
Grilled bone marrow with red shrimp tartar and ravigote sauce 18€/each
35,30€ Per person
Bread 2,20 €. Served to full table.