Menu
The following preparations are intended to be enjoyed in three or four bites; otherwise, they would lose the essence with which they were created.
| Slices of tempered Iberian presa on foie gras curd, tarama oyster and mustard ice cream | 54€ |
| Marinated hamachi, smoked oysters, cucumber and pickles | 68€ |
| Squid tartare with green apple juice and licorice | 54€ |
| Scallop slices and its coral, seabed and vegetables | 68€ |
Starters
| Crustaceans ravioli and its own essence, burrata and Champagne | 78€ |
| Carbonara with fine herbs, langoustine and Iberian jowl with Sherry-cured yolk | 68€ |
| Beetroot risotto, black garlic, macadamia salt and Oscietra caviar | 62€ |
| Carrot, pine nuts and vegetables a la sal | 64€ |
Fish
| Rockfish with their heads' sauce, marrow and saffron | 82€ |
| Roasted besugo with cañaillas and cockles ragú, velvet crab juice, fine cream of pistachio and star anise | 85€ |
| Spiced monkfish medallion served with assorted sauces and kaffir lime | 85€ |
Meat
| Marinated venison loin with cabbage, almond and cherry | 82€ |
| Charcoal-grilled beef tenderloin, huitlacoche, smoked corn bon-bon and noisette butter | 82€ |
| Our wild pigeon royal, chicory and orange | 82€ |
Dessert
| Pumpkin, mandarin and yogurt | 45€ |
| Ginger and passion fruit sorbet with coconut and carrot | 45€ |
| Warm chocolate cake, 70% cocoa with Earl Grey ice cream | 45€ |
| Peanut, tamarind, banana and toasted butter | 45€ |
Tasting Menu
Appetizers
Cream of spiced root vegetables, glazed sweetbreads, pear, green bean and yuzu
Squid tartare with green apple juice and licorice
Cured sea bass, smoked kohlrabi, wild almond with black tea and purple shiso
Codfish with cocoa pil-pil sauce, tapioca caramel, fennel and Parmesan cheese
Scallop slices and its coral, seabed and vegetables
Crustaceans' ravioli in its own essence, burrata and Champagne
Spiced monkfish nedallion served with assorted sauces and kaffir lime
Dry-aged pigeon with its parfait, pickles, root vegetables and toasted cereal molasses
Pumpkin, mandarin and yogurt
100 % Cocoa
Petits-fours
345€
Krug Tasting Menu
Includes a glass of Krug Grande Cuvée 174ème Edition
Appetizers
Carrot, pine nuts and vegetables a la sal
Slices of tempered Iberian presa on foie gras curd, tarama oyster and mustard ice cream
Cured sea bass, brown butter, citrus and Oscietra caviar
Creamy carrot and yellow chili pepper soup with its sorbet, quisquillas, celery and mint
Carbonara with fine herbs, langoustine and Iberian jowl with Sherry-cured yolk
Beetroot and carrot risotto, macadamia salt and king crab
Roasted “besugo” with cañaillas and cockles ragú, velvet crab juice, fine cream of pistachio and star anise
Marinated venison loin, truffle roots, amarena cream, purple carrot and pink pepper
Ginger and passion fruit sorbet, coconut and carrot
100% Cocoa
Petits-fours
450€
Lunch Menu
This menu will be served in full tables from Wednesday to Friday.
Appetizers
Foie gras and smoked eel mille-feuille
Marinated Hamachi, smoked oysters, cucumber and pickles
The menu includes a starter, a main course and a dessert of your choice.
Squid tartare with green apple juice and licorice
Cream of spiced root vegetables, glazed sweetbreads, pear, green bean and yuzu
Carbonara with fine herbs, langoustine and Iberian jowl with Sherry-cured yolk
Beetroot risotto, black garlic, macadamia salt and Oscietra caviar
Red mullet with theirs heads' sauce, marrow and saffron
Spiced monkfish medallion served with assorted sauces and kaffir lime
Charcoal-grilled beef tenderloin, huitlacoche, smoked corn bon-bon and noisette butter
Our wild pigeon royal, chicory and orange
Pumpkin, mandarin and yogurt
Ginger and passion fruit sorbet with coconut and carrot
Warm chocolate cake, 70% cocoa with Earl Grey ice cream
Peanut, tamarind, banana and toasted butter
Petits-fours
245€
Ill Milione
Bound by the seas
Appetizers’ array
Pearls of the sea
The oysters
Silk delight
Butter and Caviar
Origins
Foie gras and smoked eel mille-feuille, spring onion, green apple and cream
Rising tide
Sea, forest and mountain
Fishing light
Our octopus and squid “a la Gallega”
The Marvels
White asparagus cold juice, strawberry and quisquillas
A millenary story
Wild land and sea risotto
Deep essence
Grilled Virrey fish with its vinaigrette, truffled roots, aniseed crab reduction and amarena cherry
Seduction
Venison marinated in koji, compote of orange with Espelette pepper and translucent blueberry juice
Hoshigaki
Khaki, olives and dates
Nectar
Miso, almond and yuzu
Ode to chocolate
100% Cocoa
Petits-fours
490€