FOOD MENU
SERVICE
The minimum service charge will apply to diners whose meal price does not exceed €32 per person.
CAKE SERVICE
Per diner
Tapas tasting menu with rice. (minimum 2 people)
Five seasonal tapas prepared by the kitchen team and selected by the chef. Served with a choice of paella rice dishes. Served for full tables, one paella per person. Please inquire about any allergies or dietary restrictions.
Chef's assortment.
8 seasonal tapas prepared by our kitchen team in your requested order. Please let us know of any allergies and we'll accommodate you. We serve full tables for better service and a more efficient dining experience.
Please report any allergies, regardless of the allergen icons, to avoid cross-contamination.
LIDS
Traditional Pebrereta with semi-salted tuna.
This preparation comes from a typical dish with pumpkin, sangatxo and green pepper.
Grilled scallops with a blend of young garlic and spinach.
You
Shrimp croissant
Whole anchovy loins Ortiz with its roe and fried spine.
Gluten can be avoided.
Anchovy and almond ice cream
Scallop with loquat cream and mimosa relish.
Red tuna with special tomato and coffee and lime mayonnaise
It's a homemade spiced tomato sauce
Coca escaldada de calmar con yogurt y picadillo geisha.
Geisha hash (mimosa hash with 5 Japanese spices).
Roman-style cod with honey aioli.
Octopus in olive wood with roasted eggplant and sun-dried tomato.
White prawn tartare with sea crusts and seawater foam.
Food subjected to freezing.
Duck foie gras with typical almond coca and cocoa flakes.
Musola wrapped in nori with red sauce and miso and sesame emulsion.
Musola is a typical fish that only appears on our coasts, gluten-free, please advise.
Pig's trotter stuffed with foie gras and mushroom with its pure juices with citrus.
Extra-crispy seasonal egg.
Confit duck legs with truffle mayonnaise and reduced vinegar
gluten-free options available upon request
Pig's ear and blanquet stew.
A very rich stew with pig's head and blanquet, accompanied by a wonton pasta chip and a fresh basil and lime emulsion.
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 another wild origin
According to species and market.
MEATS
High expression Iberian sirloin with its juice, curry points and pickled onion.
Duck foiegret, with banana jam and green emulsion
Duck breast stuffed with foie, semi-hot, accompanied by banana jam.
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
Arroz del senyoret (known as a banda).
raw paella with cuttlefish and artichokes
"bruta" in its translation into "sugar" because of the cuttlefish and artichokes
Monkfish and vegetable rice.
Cuttlefish rossetjat noodles with onion and tender garlic.
Octopus and pumpkin rice, creamy or dry.
Alioli (jar).
Bread with Alicante oil.
Gluten-free bread.
Celiac.
FOR THE LITTLE ONES
Chicken escalope with French fries and ketchup
Spaghetti with tomato (cheese optional).