A la Carte (English)

The chef's spoon dish of the day

Iberian bellota ham from Guijuelo with grissini and salted traditional bread

Small shrimp omelette served in a blank newsprint with "pipirrana"

Red tuna tartar with guacamole, shisho & smoked trout roe

Cauliflower with dried fruit bolognese

Blue cheese flavoured Mussels

Fresh pink tomato salad with a “timbal” of manga and a mix of fresh lettuces & Thai vinaigrette with tuna

Grilled leek calçot with scallops & dill

Tempered prawn, octopus & gilthead "ceviche"

Grilled octopus on top of bread crumble and grilled vegetables

Grilled clams with chili oil and garlic from Chinchon or yellow chili

- Spanish "Jamón de Bellota" with "Romesco" sauce

- Prawn, leek and roasted garlic mayonnaise

- Truffled cream cheese

Duck canelloni with mushrooms ragout and parmesan cheese

Laminated potato filled with mushrooms, Foie and fried egg with truffle sparks

With seasonal mushrooms and eggplant with red pepper "alioli"

Rice "mixta" with seafood & chicken

Cuttlefish and lobster rice in broth

Hake with clams, asparagus and low temperature egg

Grilled gilthead skewer with "pico de gallo"

Calf's tail with Jabugo ham wrapped witth P.X. sauce

Carved Galician beef entrecôte with gravy

Sirloin with caramelized foie and gravy & "Armagnac" flambé

Chocolate sheets with chocolate cream & brownie

Tiramisú with a coffee flavored cake and mascarpone cheese

Coffee cream with vanilla ice cream and whiskey pearls

Seasonal fresh fruit with lemon slush

Goat cheese cake with crunchy Azahar’s honey & raspberry yoghurt ice cream

Creamy Santiago cake coulant

Cream - Chocolate - Vanilla - Strawberry - Meringer milk - Yogurt with strawberry - Violet - Vegan hazelnut - Vanilla brownie and caramel - Run raisins - Cheescake - Kit Kat - Oreo - Green Apple - Lemon - 3 citrus