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Snacks

Green oyster with truffle and pork belly
11.70
Sunomono oyster
8.50
Crispy jalapeño and corn
4.90
Cockle soufflé
6.50
Beetroot, eel and caviar
13.00
Chipotle Wagyu tartar
4.80
Sea Urchin vol au vent
8.70
Chicken canape and squid
5.60
Mochi with iberian sobrasada and Mahón cheese
4.90
Amberjack ceviche toast
5.50

From Pyrenees to the Mediterranean

Stracciatella with cherry tomato and Sherry vinager
19.00
Artichoke flower, Périgueux sauce and truffle
38.50
Peas on the grill with manzanilla and vanilla
15,20

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
55.00

Good habits

Suckling pig with Cantonese sauce
100g/13
Steak tartar, Cafe de París
24.00
Pigeon, cabbage and potato
28.00
Fore rib of Wagyu beef
100g/70

Thinking of sweets

Carrot cake
12.00
Hazelnuts and Pedro Ximenes millefeuille
16.00
Chocolate and soy tartlet
14.00
Strawberries, piquillo pepper and vanilla
10.00

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