Food menu
SERVICE
The minimum service will apply to diners who do not exceed the price of €27 pp
CAKE SERVICE
Per diner
Tapas tasting menu with rice. (minimum 2 people)
5 seasonal tapas prepared by the kitchen team and selected by the chef. With paella rice dishes from the dining room team. Full tables and one rice dish per table. Please inquire about any allergies or dietary requirements.
Chef's assortment.
8 seasonal tapas prepared by our kitchen team in your chosen order. Please inform us of any allergies, and we'll accommodate. Full tables for better preparation and a more comfortable table setting.
Please report any allergies, regardless of the allergen icons, to avoid cross-contamination.
LIDS
Grilled scallop with tender garlic and spinach juice.
You
Whole anchovy loins Ortiz with its roe and fried spine.
Gluten can be avoided.
Green jalapeño gazpacho with octopus.
Very fresh gazpacho with jalapeño (not spicy) and pickled tomatoes, accompanied by octopus and a garum emulsion.
Citrus-marinated scallop on coleslaw.
Scallop marinated in three types of citrus, on a coleslaw dressed with curry and yellow chili.
Scalded coca made with fried veal sweetbreads, sesame seeds, and broccoli.
Coca made with the typical dough we grill. Served with "brocomole" (our version of guacamole but with broccoli).
Cheese panipuri with smoked sardines.
A crispy, traditional Indian dough ball filled with callosa cheese, accompanied by smoked sardines and salty nougat sauce.
Asian ice cream cut with dried tuna.
Asian ice cream with keemche, sesame and dashi, accompanied by ponzu sauce and mojama.
Roman-style cod with honey aioli.
Traditional pebrereta with semi-salted tuna.
Preparation that comes from a typical dish with pumpkin, sangatxo and green pepper.
Grilled octopus with very green sauce.
Grilled octopus accompanied by a green emulsion of spring garlic and seasoned quinoa.
White shrimp tartar with marine crust and seawater air.
Food subjected to freezing.
Duck foie gras with typical almond coca and cocoa flakes.
Extra-crispy seasonal egg.
Grilled squid wrapped in nori seaweed with black garlic mayonnaise.
Pig's ear and blanquet stew.
A very rich stew with pork cheek and blanquet, accompanied by beetroot chips and a fresh basil and lime emulsion.
Tender beef skirt marinated with miso and a touch of curry
Brioche bread with stewed oxtail and eggplant aioli.
OUR CHEF'S OMELETTES (made only with egg yolk and recommended to be eaten very rare)
Tortilla with Iberian ham and mushrooms.
Garlic white shrimp and potato omelette.
FISH
Fish of the day from the fishermen's guild.
According to weight and varieties.
Fish from other sources.
According to species and market.
MEATS
Iberian entrecote with its juice, curry powder, and pickled onion.
Duck breast with pear and muscatel vinegar reduction.
Beef tenderloin with mustard and cheese sauce.
Since we are not a rice restaurant, we can only make ONE RICE PER TABLE AND A MINIMUM OF 2 PEOPLE. Please excuse us and enjoy.
RICE
Senyoret rice (known as a banda).
Cuttlefish rice, seasonal vegetables and green beans.
Monkfish and vegetable rice.
Cuttlefish rossetjat noodles with onion and spring garlic.
Octopus and pumpkin rice, creamy or dry.
Alioli (jar).
Bread with Alicante oil.
Gluten-free bread.
Celiac.