Current Menus
Saturday lunch menu
3 starters (all are served):
Tuna mojama with figs, salmorejo and tomato ice cream.
Chicken crispy and avocado.
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.
Grilled tuna belly with courgette and basil purée, risotto with pine nut paste +10€
Grilled turbot, mini roasted carrots, meunière sauce +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
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€
Grilled bone marrow with red shrimp tartar and ravigote sauce 18€/each
35,30€ Per person
Bread 2,20 €. Served to full table.