cold starters

Marinated seafood salad. 2

Potatoes salad.

Octopus ceviche

with celery, red onion, yellow chili pepper and cilantro gel on salted biscuit. 1-9
Marinated duck tataki 4
with orange and soy on japanese rice pavia and wasabi mayo with crunchy sesame. 1-9
Tuna tartare
marinated in soy, tomato sauce, coriander, cumin, red onion, pickles and crunchy of parsnips 6

Prawn salad

garlic and black olive mayonnaise. 2-3

Tuna salad
with black olives, goat cheese, baby leaf and cherry. 1-3-4

Pate board.

with partridge pate, goose, house-made micuit and red fruit chutney. 1-7-12

Table of national cheeses. 1-7-8

with walnuts, cane honey foam and seasonal jam 1-7-8
hot starters

Spicy potatoes.

with kimchee aioli, homemade spicy tomato sauce and fried onion. 1-13
Tuna cracklings

“Zahareña recipe” with its butter “colorá”.

Red prawn pavia
with pickled avocado and emulsion of its juices 1-12
Scrambled eggs
with acorn-fed Iberian ham, potatoes and aove.3
Oxtail stew croquettes
with their dip. 1-1-2-3-4-6-7-9-10-12-14

Red shrimp croquettes

and emulsion of their juices. 1-1-2-3-4-6-7-9-10-12-14

Brioche bun stuffed with Iberian pork

confit with bbq sauce and fresh chives (two units). 1-3-7

Cuttlefish wok
with vegetables and crunchy Icelandic moss. 1-6


Fresh white prawns. 2

Acorn-fed iberian ham.

Acorn-fed iberian meat.

Small bites

of iberian sausege with acorns. 2-3

Payoya goat cheese. 7

Sheep cheese with truffle. 7

Manchego Cheese. 7

Ideazabal cheese. 1-3-7


Creamy oxtail rice
and its bone. 9

Duck risotto

with zucchini crunchy thyme and parmesan. 7

Black seafood rice

(minimum 2 plates) 2-4-14

Iberico rice

(minimum 2 plates) 9

Monkfish leaves roasted
with smoked piquillo peppers
on ink lace. 1
Sea bass slices on black rice
and foam basil. 3-4-9-14
Fried cod loin. 1-4

Fried cuttlefish. 1-4


Glazed pork cheeks
with reduction of cut stick on a slice of brioche bread with a touch of oregano and payoya cream cheese. 1-3-7-12

Retinta beef loin

45 days of preparation and baked potatoes

Pork sirloin in whiskey sauce.

Pork sirloin in cabrales. 7

Beef tenderloin.

with western potatoes, cherry tomato and padron peppers. 7-12

Iberian pork with caramelized mustard.

on brioche bread, ham and mojo sauce. 1-3-10
Pork iberian prey
with fries and padrón peppers. 1-3-10
Boneless beef rib burger
with lotus cookie cream, fried tuna and empadron pepper 1-7-9


Lobo Rojo Ferrero 1-3-7

Drunk biscuit mocha
with meringue foam and sand of perrunilla. 1-7
Caramelized French toast “torrija”
with perrunilla cookie and toffee. 1-3-7
Creamy cheesecake
with red fruit chutney. 1-3-7