The menu

TO START

Cristal bread with tomato	4,5
Sourdough bread with smoked butter	5
French Guillardeau oysters no2 (unit)	4,8
Iberian acorn-fed ham, hand-carved	28
Glazed carrots with miso and vegan cashew cheese	11,5
Feast of tomatoes, shallots, house vinaigrette and EVOO	13
Iberian acorn-fed ham croquettes (unit)	2,7
Patatas bravas with traditional sauce and roasted garlic aioli	7,5
Andalusian-style squid with black aioli and lime zest	16
Foie gras with caramelized pear	17
Steak tartare bites in brioche bread (4 units)	18

WE CONTINUE

Calaf fried eggs with their lace and Iberian bacon veil	11,5
Warm salad of seasonal mushrooms, parsnip cream, onion, tomatoes and citrus fruits	14
Burrata di bufala with arugula and sun-dried tomato	14
Iberian pork tataki with pickled nuts	18
San Mauricio sea bass tiradito, green garlic, crispy tomato, tiger’s milk and passion fruit	19
Seared scallops, hollandaise sauce, tiger’s milk, plums and pickled onion	21
Red tuna tataki with seared avocado and ponzu sauce	25
Prawn tartare, seafood gazpacho, garlic and caviar	25
6-month matured beef picanha carpaccio	28

RICE DISHES (price per person)

Iberian pork rice with seasonal mushrooms and vegetables (min. 2 people)	19
Seafood Rice, with cuttlefish and red prawn (min. 2 people)	22
Creamy Seafood and Mountain Rice	21

FISH

Grilled Norwegian salmon with vegetables and cauliflower purée	19
Grilled red tuna belly (350 gr.)	38
Sea bass Donostiarra style with butter and crispy garlic (for 2 people)	45

MEAT

Josper-grilled farm coquelet with butter	19
XL oxtail cannelloni with Manchego cheese and demi-glace	20
Steak tartare with french fries	25
Galician blond cow sirloin steak with french fries and café de paris sauce	35
High loin matured for 60 days 350g	42

DESSERTS

Brioche bread torrija with Baileys cream	8
Creamy cheesecake	8
Strawberries flambéed with rum and vanilla ice cream	8
Chocolate soufflé with pistachio ice cream and pink pepper	9
Tiramisu	8