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
ORGANIC EGG COOKED IN DIFERENTS WAYS
Mashed potatoes, “poêle” foie gras and porto wine sauce (Supplement 4,10€)
DELTA MUSSELS
Gordal olive hollandaise sauce, hazelnut “tuille” and citrus
GRILLED PEAS
Baby Cuttlefish and cod tripe ragu with pil pil (Supplement 5€)
FOIE MICUIT MONT BLANC
Pear panna cotta and Tokay wine gelatin, spicy pear sorbet and crunchy seeds (Supplement €4.20)
WINTER VEGETABLES
Cooked, fermented, confit, pickled and fried
MAIN COURSES
MELLOW 5 RICES
Grilled octopus and La Vera paprika emulsion
GRILLED CORVINA
Artichoke heart, creamy artichoke and vermouth sauce
GRILLED BLUEFIN TUNA MARMITAKO STEW
Fried onion sponge cake and green pepper (Supplement €6)
SURF AND TURF
Pig’s trotters, red prawns and crispy pork
LAMB CHOP
Sweet potato textures, vanilla and pesto soil (Supplement 7,10€)
DESSERTS
OUR CHEESES
Fried “El pirineu” with red onion chutney, “Betara” with its ice cream, “Tou de bufala” and fig casserole, blue cheese and stuffed canoli
YUZU LEMON PEAR
Yuzu cream, osmotized pear, chiffon, limoncello foam and lemon ice cream
PEANUT SALTED CARAMEL
Peanut ice cream, salted caramel, creamy yogurt and puff pastry tile
SPICE CHOCOLATE
Chai tea namelaka, caramelized nibs and eucalyptus slush
COCONUT PASSION
Creamy and crunchy passion, frozen coconut mousse and meringue
59€ (10% VAT INCLUDED)
REGULATION (EU) No. 1169/2011
INFORMATION AVAILABLE ON FOOD ALLERGENS AND INTOLERANCES. PLEASE ASK OUR STAFF FOR DETAILS.
