Grilled with lemon zest.

  

Succulent baby clams, prepared in our special Marinera sauce.

     

Tin of 10 exquisite, hand-filleted, matured anchovies.

  

Seasonal mussels served with a fruity, Thai-style red curry.

       

Grilled with garlic sprouts and chilli.

  

Rib cooked at low temperature, with garlic sprouds and vegetables.

  

mayonnaise and eggs 

      

dried grilled cod, sundried tomatoes and olive oil 

      

with tomato tartare and Pippara pepper 

         

(unit) 

 

Mnimum 2 slices. 

 

2018 vintage, superior quality Covap cured ham from acorn-fed, Valle de los Pedroches pigs 

   

Potera squid prepared with onions and simmered with flakes of exquisite, Katsobushi smoked tuna. 

    

Ask for daily croquette. 

          

Accompanied by a fresh touch nad a surprising sauce. 

  

(unit) 

    

prepared with Iberico cured ham and potatoes 

  

on a creamed potato base, with a touch of sweet Vera Paprika  

  

Quick roasted lettuce hearts, served with an emulsion of beetrrot and mango vinaigrette 

    

. Seasonal tomato served with tuna belly and garnished with sweet spring onion 

  

(100g grilled or boiled) 

  

Served with a Mery sauce of garlic, parsley and olive oil 

  

HOOK-CAUGHT SQUID With Piquillo peppers (Kilo) 

  

(per piece) 

 

(per piece) 

 

Served with an emulsion of avocado and white garlic 

        

caramelised pumpkin angel hair and marinated eel 

   

With fried Yucca chips, Peruvian yellow ají sauce and passion fruit. 

     

WITH A CREAM OF CRUDITÉS AND VEGETABLES (VEGETARIAN) 

    

Served with white grapes and sweet potato chips. 

  

Served with a sweet mayochilli and sesame dipping sauce. 

     

Made with soy and peas, guacamole and sweet paprika, tomate and roasted pepper cream. 

     

Mini brioche with Criollo-style chorizo sausage, served with a tartare sauce, jalapeño peppers and a touch of pickled onion 

         

With duck foie paté in soft “Mollete” bread. 

    

Iberico ham, Comté cheese and truffle butter. 

      

with tartare sauce and a spicy touch 

       

Our calamari sandwich, with tender leaves and vegan mayo 

        

with roasted peppers and sliced goats cheese 

    

Stright from the pan, served on soft “Mollete” bread  

    

(toast with tomate and salted fish) 

       

SURF AND TURF TACO (2 units) Iberian jaw tacos, red prawn and spicy sauce.  

        

Served in an onion and curry brioche, withroast piquillo pepper and confit of fig. 

         

Pork shoulder marinated in yakiniku with roasted aubergine and toffee emulsion in onion and curry on brioche. 

          

Crunchy sweetbreads served with a warm emulsion of tuna and confit of spring onion. 

 

With baked potatoes and Padrón peppers (380/400g)380/400 gr.) 

 

Discarlux fillet STEAK TARTARE, home-made crisp flat-bread and soya-cured, free-range egg yolk on a bed of arugula leaves 

      

T-bone steak (1 kg.) aged for 45 days with roasted mini potatoes and garlic shoots.  

 

With toasted pistachios. 

    

Tenderised in soya and served on a Asian Pipirrana salad with an emulsion of beetroot  

          

Fresh fish straight from our local market, baked with a Béarnaise sauce, garnished with crunchy artichoke and a hint of lavender. 

           

Carnaroli rice. Dry rice option. (Minimum 2 persons) 

    

shrimp and artichoke (rice variety "carnaroli") 

     

Rice with fresh red tuna and large Denia prawns 

        

Served with confit of spring garlic, cuttlefish and basil alioli garlic mayonnaise. 

       

Filled with a nougat custard, served with a Pedro Ximénez jelly and nougat ice-cream 

      

Made with Idiazabal Basque cheese, soft-baked and served with candied figs and toffee. 

     

Broken spongecake laced with choco-crumble, home-made orange marmalade, and served with creamy, 70% cocoa ice-cream on a warm white chcolate and yuzu sauce