Menu

Marinated with teriyaki - dill sauce - creamy avocado - served in blinis

Pedro Ximenez cream – crispy egg – candied duck gizzards

Bilbao-style – onion and pepper tempura

Confit and roast – braised foie – demiglace sauce – sweet potato cream

Of citrus and vegetables

Creamy pumpkin – cream and coconut

Marinated with teriyaki - dill sauce - creamy avocado - served in blinis

Gorgonzola sauce - pinions - iberian shavings

Pedro Ximenez cream – crispy egg – candied duck gizzards

Fried and smoked artichokes - truffled egg yolk - prawns in milk - Iberian ham

Crispy and pickled – Cesar-style sauce

Iberian ham - coca bread - natural tomato - EVOO.

Anchovies from the Cantabrico, size “00” (8 units.), coca bread and creamy tomato.

Selection of national and international cheeses.

Sea urchin stuffed with seafood au gratin.

Seasonal mushrooms - truffled mayonnaise

Confit cod with tomato, cooked little by little, its crust and apple alioli foam.

Made in “marmitako” in our style with crispy potato

Vermicelli of cuttlefish and squid in ink – “Punta a l’Andalusia” – aioli with a touch of romesco sauce

Grilled fresh fish – sautéed seasonal vegetables

Crunchy – smoked cauliflower cream – iberian jowl veil

Confit and roast – braised foie – demiglace sauce – sweet potato cream

Low temperature - baked lacquer with honey and mustard - Mashed potatoes and butter - candied chestnuts

Iberian cheek risotto stewed in red wine - parmesan cloud - boletus ice cream.

Grilled (30 days matured)

Cooked in a pan with herb butter

Of citrus and vegetables

¨Angel¨ bread wafer - ice cream cheese - nutella.

Our fresh Chesse cake made in Passamaner.

Vanilla infused strawberries – crème anglaise – cola ice cream – raspberry crumble.

Creamy pumpkin – cream and coconut

Swiss style (no flour) – castanea fruit ice cream

Chicken nuggets with frech fries & ice-cream.

Margarita pizza with ham & French fries & ice-cream.

Meat raviolis with tomato & crispy chicken tenderloin & French fries & ice-cream.