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 | 52€ |
| Duo of carabineros and avocado, with celery, tomato, and mint | 68€ |
| Squid tartare with green apple juice and licorice emulsion | 52€ |
| Carbonara with fine herbs, crayfish and Iberian jowl with Sherry-cured yolk | 52€ |
Starters
| Our vegetable salad with petals, buds and herbs | 65€ |
| Crustaceans ravioli and it own essence, burrata and Champagne | 78€ |
| Fennel risotto with lobster and barnacles | 78€ |
| Beetroot risotto, black garlic, macadamia salt and Oscietra caviar | 62€ |
| Carrot, pine nuts, and vegetables a la sal | 64€ |
Fish
| Grilled turbot with chard juice, chicory, and seaweed | 82€ |
| Roast sea bream with a ragout of whelks and cockles in a crab base, fine pistachio cream, and star anise | 85€ |
| Sole velouté with bitter lemon, tear shaped peas, and cod cheeks, served on fermented potato purée and confit tomato | 85€ |
Meat
| Pigeon from Las Landas in its juice, orange and pumpkin marmalade with acid nuances | 82€ |
| Charcoal ox fillet, braised cabbage, smoked corn, tubers with shallot and Porto sauce | 82€ |
| Marinated venison loin, truffle roots, amarena cream, Treviso radicchio and pink pepper | 82€ |
Dessert
| Cinnamon spheres, tangerine and roses | 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
Starters
Citrus-pickled oyster with a short poultry broth, hibiscus and coconut soup, garnished with radish granita
Fennel, sea cucumbers, and iodized sauce with Beluga caviar
Squid tartare with green apple juice and licorice emulsion
Sea & mountain with a consommé of forgotten vegetables and tubers
Duo of carabineros and avocado, celery, tomato and mint
Crustacean’s ravioli and its own essence, burrata and Champagne
Roast sea bream with a ragout of whelks and cockles in a crab base, fine pistachio cream, and star anise
Marinated venison loin, truffle roots, amarena cream, Treviso radicchio and pink pepper
Creamy basil, lime and bergamot
Vegetal chocolate
Petits-fours
345€
Lunch Menu
This menu will be served in full tables from Wednesday to Friday.
Appetizers
Citrus pickled oyster, with a short poultry broth, hibiscus and coconut soup with radish granita
or
Carbonara with fine herbs, crayfish and Iberian jowl with Sherry-cured yolk
Beetroot risotto, black garlic and macadamia salt and Oscietra caviar
or
Sole and bitter lemon velouté, tear peas and codfish tripe on a fermented potato purée and confit tomato
Truffle duroc pig trotters with Mediterranean picadita, Iberian bacon, capers and raifort
or
Charcoal ox fillet, braised cabbage, smoked corn, tubers with shallot and Porto sauce
Cinnamon spheres, tangerine and roses
or
Ginger and passion fruit sorbet with coconut and carrot
or
Warm chocolate cake, 70% cocoa with earl grey ice cream
or
Peanut, tamarind, banana and toasted butter
Petits-fours
225€
