Menu

INCOMING

• Acorn-fed Iberian ham 5J 
• Andalusian Bloody Mary with pickled partridge and capers 
• Cod brandade foam with garlic and yolk 
• Raf tomato salmorejo with cheese ice cream powder 
• Carabineros roasted with the warm juice of their heads and egg 
• Octopus with vine shoots with cream of dried tomatoes 
• Grilled beef sweetbreads with scattered tender spinach 
• Duck rice with its fresh foie gras and portobello 
• Fabada with compango 

FISH

• Turbot with pil pil of its thorns 
• Corvina with its citrus gazpachuelo and new potato 
• Hake in green sauce with cocochas 
• Grilled sole with truffle butter 
• Cod with spinach cream, fried chickpeas and rolls 

MEATS

• Crispy suckling pig with apple compote 
• Beef steak tartare 
• Kidney shoulder roasted in its own juice 
• Iberian acorn-fed pork with vine shoots 
• Oxtail in red wine with its Mi-cuit marrow 
• Segure?o lamb (front) 
• Grilled "Rubia gallega" beef cutlet with vine shoots (2 pax. 1 kg.) 
• (Maturation 40 days)

DESSERTS

• Hot apple pie with vanilla ice cream 
• Creamy Chocolate with Cupcake Bread 
• Creamy cheesecake with rice pudding ice cream 
• Caramelized French toast with toffee ice cream 
• Chocolate souffl? with almond ice cream 
• Yogurt mousse with cherry juice and cookies