THE MENU
At Puro, tradition and innovation merge to elevate every sip and every bite. Relax, explore at your leisure, and toast to moments that taste different.
TO START
| Crystal coca bread With grated tomato and EVOO | 5 |
| Sourdough bread With smoked butter | 6,5 |
| 100% Iberian acorn-fed ham Hand-carved | 29 |
| Iberian ham croquettes | 2,7 |
| Oxtail croquette With 100% Iberian jowl | 4,5 |
| Caviar, blinis and crème fraîche | s/m |
| French Guillardeau oysters natural / with tomato ponzu | 5/5,5 |
RAW
| White prawn tartare with caviar on a tender almond dressing, accompanied by seaweed toasts | 29 |
| Wild tuna tataki With chalaca, trout roe and ponzu | 25 |
| Steak tartare bites On puff pastry and cured egg yolk | 20 |
| Carpaccio of matured beef picaña | 28 |
TO SHARE
| Calaf fried eggs with their lace and Iberian bacon veil. | 12,5 |
| Pickled carrots With cashew vegan cheese and nuts | 13,5 |
| Artisan Burrata di Puglia With homemade dried tomatoes and red pesto | 17 |
| Our salad with wild tuna tartare | 14,5 |
| Potato mille-feuille with crispy ear Accompanied by castiza sauce and alioli | 9,5 |
| Grilled Bouchot mussels In seafood red curry | 14 |
| Andalusian-style squid With citrus zest and black alioli | 16 |
| Roasted meat cannelloni Mornay, roast juice and seasonal mushrooms | 17,5 |
RICE DISHES (price per person)
| Dry cuttlefish rice With red prawn carpaccio and alioli | 22 |
| Iberian rice With ceps, Iberian prey and 100% Iberian jowl | 19 |
FISH
| Norwegian Salmon Cauliflower puree and sautéed vegetables | 22 |
| Roasted cod over champagne sauce with artichoke flower | 26 |
| Grilled octopus Potato parmentier and our dressing | 24 |
| Wild tuna belly Caramelized peppers and Chinese onion | 38 |
MEAT
| Boneless Pagés chicken thigh With vegetables sautéed in lemon oil and roast juice | 18 |
| Sirloin of Galician blonde cow With French fries | 35 |
| Sirloin of Galician blonde cow with foie With potato parmentier and demi-glace | 38 |
| High loin of matured cow (350 gr) With French fries and peppers | 48 |
| Shoulder of lamb in double cooking (700 gr) With fresh lettuce salad and peppers | 62 |
DESSERTS
| Creamy cheesecake | 8 |
| Brioche bread torrija with Baileys cream | 8 |
| Strawberries flambéed with rum and vanilla ice cream | 7 |
| Chocolate soufflé with pistachio ice cream and pink pepper | 8 |
| Tiramisu | 8 |
| Homemade artisan ice cream | 7 |
