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€ |
| Cured scallop slices and its coral, seabed and vegetables | 68€ |
Starters
| Crustaceans ravioli and it own essence, burrata and Champagne | 78€ |
| Carbonara with fine herbs, crayfish 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€ |
| Cured sea bass, smoked kohlrabi, wild almond with black tea and purple shiso | 85€ |
Meat
| Marinated venison loin, truffle roots, amarena cream, beetroot and pink pepper | 82€ |
| Charcoal-grilled beef tenderloin, huitlacoche, smoked corn bon-bon and noisette butter | 82€ |
| Our wild pigeon royal, chicory and almond | 82€ |
Dessert
| Baba spheres, orange blossom and angostura | 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, lágrima peas and yuzu
Squid tartare with green apple juice and licorice
Clear broth of free-range chicken and white prawns, barnacles and aromatic pineapple emulsion
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
Cured sea bass, smoked kohlrabi, wild almond with black tea and purple shiso
Dry-aged pigeon with its parfait, pickles, root vegetables and toasted cereal molasses
Pistachio, celery, lime and green apple
Baba spheres, orange blossom and angostura
Petits-fours
345€
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.
Fennel, espardenyes and iodized sauce with Beluga caviar
Cream of spiced root vegetables, glazed sweetbreads, lágrima peas and yuzu
Carbonara with fine herbs, crayfish and Iberian jowl with Sherry-cured yolk
Fresh spaghettino, citrus jus and monkfish liver carpaccio with kombu and ginger
Red mullet with theirs heads' sauce, marrow and saffron
Cured sea bass, smoked kohlrabi, wild almond with black tea and purple shiso
Marinated venison loin, truffle roots, amarena cream, beetroot and pink pepper
Our wild pigeon royal, chicory and almond
Baba spheres, orange blossom and angostura
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
225€
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 shrimps
A millenary story
Wild land and sea risotto
Deep essence
Grilled king 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€
