Our cuisine fuses respect for tradition with limitless creativity. Each dish is a work of art, made with the utmost precision.
Weekly Midday Menu
- MIDDAY
STARTERS
SAUTÉED MUSHROOMS AND JOSELITO PORK BELLY
Celery root purée, roasted portobello mushroom juice and Joselito pork belly (Supplement 5,10€ )
DELTA MUSSELS
Gordal olive hollandaise sauce, hazelnut “tuille” and citrus
“TORTELLO” OF LIQUID YOLK
Carbonara, guanciale velouté and charcoal onions
WAGYU TARTAR
Smoked eel, fried “piparra” and osmotised cucumber with fresh wasabi (Supplement 3,40€)
SEASONAL VEGETABLES
Cooked, fermented, confit, pickled and fried
MAIN COURSES
RED PRAWN SMOKED RICE
Crunchy rice and salicornia seaweed (Supplement 4,80€)
GRILLED TURBOT
Roasted cabbage, lettuce sauce and fine herbs (Supplement 4,30€)
SKATE “A LA MEUNIERE”
Potato pearls, capers, and brown butter
IBERIAN PORK CHEEK
Sweet and sour raisin ragout, pumpernickel bread and spring garlic
LAMB CHOP
Sweet potato textures, vanilla and pesto soil (Supplement 7,10€)
DESSERTS
OUR CHEESES
Meux brie and truffle cheesecake, Betara goat cheese ice cream with honey and caramilized caramel, parmesan sablé with grilled figs and comté cloud with raspberry toffee
MATCHA TEA, PEAR, CITRUS FRUITS
Matcha tea sponge cake, creamy pear, lemon sorbet and limoncello foam
PUMPKIN, ALMOND, COFFEE
Roasted pumpkin, creamy almond ice cream and coffee sponge cake
CHOCOLATE, GINGER, PASSION FRUIT
Chocolate cream, ginger ganache, passion fruit gel, chocolate and passion fruit ice cream
BANOFFEE
Creamy banana sponge cake, whipped yoghurt ganache and caramel ice cream
56€ (10% VAT INCLUDED)
REGLAMENTO (UE) N. 1169/2011
INFORMACIÓN DISPONIBLE SOBRE ALÉRGENOS E INTOLERANCIAS ALIMENTARIAS. SOLICITE INFORMACIÓN A NUESTRO PERSONAL.
