SEAFOOD
– Grilled scallops with crispy nori seaweed, pico de gallo and Japanese mayonnaise
– Garlic clams
– Roca mussels with mojo picón sauce
– Isla Cristina prawns 1/4*
– Isla Cristina red shrimp 1/4*
– Fried or sautéed shrimp*
– Garlic clams* – Garlic clams*.
*Seasonal product
SALADS
– Burrata with tomato jam, wild mushrooms, pesto and black olives
– Ventresca cake, with avocado, almond alli-olli, roasted peppers and tomato
– Tomato with Ventresca, roasted peppers and onion
– Japanese (with sprouts, avocado, teriyaki and prawns, teriyaki and prawns)
– Temperada (with sprouts, avocado, fresh cheese, tomato, ali-oli and prawns)
– Two cheeses, bacon, mango, sprouts and pine nuts
– Tomato with wild mushrooms and parmesan cheese
– Tomato tartare with burrata, parmesan shavings, pesto and wild mushrooms
FOR SHARING
– Cubano de pastrami (smoked beef, cheese, gherkins, onion and mustard)
– Bao of Iberian pork belly with pickled onions
– Bao of black pudding with quail egg and potato cream
– Soft shell crab bao with onion encu l tiger prawns with wild asparagus wrapped in Japanese mayonnaise
– Artichoke in confit flower with Iberian jowl, fresh foie, quail egg (ud.)
– Salmorejo with acorn-fed ham
– Cecina croquettes ( 8 ud.)
– Ratatouille with fried eggs or grilled cheese
– Potato omelette with Iberian pork jowl, comté cheese and fried peppers
– Squid tails with almond alli-oli
– Anchovies, anchovies and pa amb tomàquet (bread with tomato sauce)
– Anchovy Gilda with cheese stuffed peppers
– 100% Iberian acorn-fed pork loin (Candelario)
– Potato omelette with artichokes
– Potato omelet
– Scrambled eggs with acorn-fed Iberian bacon
– 100% Iberian acorn-fed ham with pa amb tomàquet (bread with tomato)
– Scrambled egg with acorn-fed Iberian ham
– Cecina de León with pa amb tomàquet (bread with tomato)
– Torreznos at low temperature with spiced potato cream
– Scrambled eggs with shrimp*.
– Callos de toda la vida
– Roasted eggplant with payoyo cheese cream and fried artichokes
– Can of anchovy 0/0 (9 pcs)
– Anchovy loin with tomato and cheese
– Sardine loin with fresh cheese
– Lifetime lentils with sausage and ham
– Fresh fried peppers (spicy)
– Sautéed chantarella, Perrechico, acorn-fed ham and egg at low temperature*.
– Tear pea with low temperature egg and potato cream*.
– Crab and elver salad
– Asparagus yolk, acorn ham and tear pea*.
*Seasonal product
FISH*.
– Sea bass fillet with potato and pea lagrima
– Sautéed monkfish with prawns and sriracha sauce (spicy)
– Diced cod in tempura with ratatouille
– Sole
– Grouper
– Red mullet
– Sea bass ceviche with prawns
– Giant Puntilla Pontina
– Tuna tartar with fried egg
– Grilled or baked sea bream
– Fried or grilled San Pedro
– Fried rooster
– Turbot
*The availability of the different varieties of fish will depend on the fish market.
RICE
– Rissotto of seasonal mushrooms (boletus, chantarella and perrechico)*
– Village rice (plúma, Iberian pork, chorizo and ham)
*Seasonal product
MEATS
– Entrecote of old beef with 45 days of maturation 500g
– Angus beef 500g
– Pigeon in two textures.
– Old beef chop with 45 days of maturation 1 kilo
– Old beef hamburger with bacon, cheddar cheese and onion
– Sirloin steak tartar with quail egg
– Rabbit chops
Bread service in room 3.00€ per person, in bar 1.50€ per person.
All prices include VAT.
All fish has been treated according to the Royal decree 1420/06.
You can adapt our dishes to your intolerances.
We have an allergen menu in the restaurant.
