Our Menu
Starters & salad
Suggestion
Rice & pasta
Meats
Fish
Starters & salad
- selection of Spanish cheeses
- selection of loin and cured meats of iberian pork acorn-fed
- foie micuit with homemade pineapple and vanilla jam
- spanish potato salad with big prawn ‘al ajillo’
- white prawn carpaccio with avocado pesto and pistachios
- big prawn tartar with coconut, corn and curry cream
- wild bluefin tartar
- duck confit salad
- cajun salad with sweet potato and goat cheese with yogourth sauce, tahini and pomegranate
- marinated anchovies salad with mango, avocado, fix and tapenade
- roastpork sirloin toast with rocket and pickles
- iberian cheek croquettes
Suggestion
- crispy big prawn with cashew nut ‘ajoblanco’ & herrin roe
- duck confit and baked apple ‘pastela’
- grilled Octopus with potatoes and egg yolk
- cuttlefish balls with squid boloñesa
- bay Scallops with vichyssoise of white asparagus, croutons and smoked pork belly
- roasted vegetable lasagna
- stew of oxtail in traditional style with potatoes
- oxtail tajine with couscous & chick peas
- iberian pork cheeks with potato purée and vegetables
- baby squid with potatoes and egg hash
Rice & pasta
- crispy fideua with squids and black alioli
- iberian rice (rice with strips of pork ribs and mushrooms)
- sea anemone and squid rice and with pickle piparra pepper
- rice with lobster
- black seafood rice
- stuffed pasta with spinach and mascarpone
- ravioli stuffed with minced beef sirloin and roasted vegetables
- sweet potatoe gnocchi with smoked sardine and broccoli pesto
- ravioli stuffed with pumpkin, blue cheese and caramelised walnuts
Meats
- beef sirloin with grilled vegetables
- beef entrecôte with grilled vegetables (40 days)
- venison loin with grilled vegetables
- iberian pork sirloin
- baby lamb chops with aubergines with honey and yogourth sauce
Fish
- seafood stew
- mussels with seafood soup (or steamed)
- grilled monkfish with smoked cauliflower cream and ‘mojama’
- fish of the day with cream of peas, seaweed and beans sautéed with iberian jam
- cod confit with a “puttanesca” sauce
- hake loin with artichokes, sherry wine and mint’
The menu may change according to the time of year. You can consult our seasonal suggestions in the news section.
For groups of 8 or more people we would need to agree on a menu in advance to be able to offer good service. Please ask for more information.
