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Snacks

Oyster with caviar Shrenckii
16.00
Grilled oyster with pine mushroom emulsion
9.00
Crispy jalapeño and corn
5.00
Cockle soufflé
6.80
Beetroot, eel and caviar
14.00
Shiso waffle with cured bonito and vizcaína
6.80
Sea urchin and smoked stracciatella vol-au-vent
8.00
Shiso waffle with cured bonito and vízcaina
6.80
Mochi with iberian sobrasada and Mahón cheese
5.20
Sea bass ceviche toast
5.70

From Pyrenees to the Mediterranean

Stracciatella with cherry tomato and Sherry vinager
19.00
Mackerel, tomatoes and codium seaweed
14.00
Razor clams a la donostiarra with ponzu
12.00

From the Sea to the plate

Ventresca tuna belly with pine nut emulsion
25.00
Stingray à la beurre blanc with caviar
36.00
Sea cucumber Carbonara
49.50
Our version of chicken with prawns
22.00

Good habits

Suckling pig with Cantonese sauce
100g/13
Steak tartar, Cafe de París
24.00
Bresse pigeon cooked two ways
28.00
Fore rib of Wagyu beef
100g/70

Thinking of sweets

Pumpkin, black sesame and goat yogurt
10.00
Hazelnuts and Pedro Ximenes millefeuille
16.00
Chocolate and soy tartlet
14.00

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