Menu
The following preparations are intended to be enjoyed in three or four bites; otherwise, they would lose the essence with which they were created.
| Slices of tempered Iberian presa on foie-gras curd, tarama oyster and mustard ice cream | 52€ |
| Marinated hamachi, smoked oysters, cucumber and pickles | 68€ |
| Squid tartare with green apple juice and licorice | 52€ |
| Cured scallop slices and its coral, seabed and vegetables | 68€ |
Starters
| Crustaceans ravioli and it own essence, burrata and Champagne | 78€ |
| Carbonara with fine herbs, crayfish and Iberian jowl with Sherry-cured yolk | 68€ |
| Beetroot risotto, black garlic, macadamia salt and Oscietra caviar | 62€ |
| Carrot, pine nuts, and vegetables a la sal | 64€ |
Fish
| Rockfish with their heads' sauce, marrow and saffron | 82€ |
| Roasted besugo with cañaillas and cockles ragú, velvet crab juice, fine cream of pistachio and star anise | 85€ |
| Sole and bitter lemon velouté, tear peas with codfish tripe on a fermented potato purée and confit tomato | 85€ |
Meat
| Marinated venison loin, truffle roots, amarena cream, beetroot and pink pepper | 82€ |
| Charcoal-grilled beef tenderloin, huitacloche, smoked corn bon-bon and noisette butter | 82€ |
| Our "Torcaz" pigeon royal, red chicory and almond | 82€ |
Dessert
| Baba spheres, orange blossom and angostura | 45€ |
| Ginger and passion fruit sorbet with coconut and carrot | 45€ |
| Warm chocolate cake, 70% cocoa with Earl Grey ice cream | 45€ |
| Peanut, tamarind, banana and toasted butter | 45€ |
Tasting Menu
Appetizers
Marinated hamachi, smoked oysters, cucumber and pickles
Fennel, espardenyes and iodized sauce with Beluga caviar
Clear broth of free-range chicken and white prawns, barnacles and aromatic pineapple emulsion
Squid tartare with green apple juice and licorice
Cured scallop slices and its coral, seabed and vegetables
Crustaceans ravioli in its own essence, burrata and Champagne
Duroc pig's trotters with aniseed herbs pesto, aubergine and raifort
Marinated venison loin, truffle roots, amarena cream, beetroot and pink pepper
Pistachio, celery, lime and green apple
Baba spheres, orange blossom and angostura
Petits-fours
345€
Lunch Menu
This menu will be served in full tables from Wednesday to Friday.
Appetizers
Marinated hamachi, smoked oysters, cucumber and pickles
or
Glazed veal sweetbreads, chicory, coconut soup, kaffir and coffee
Carbonara with fine herbs, crayfish and Iberian jowl with Sherry-cured yolk
or
Risotto "al nero di seppia", sea fruits with aniseed and citrus emulsion
Sole and bitter lemon velouté, tear peas with codfish tripe on a fermented potato purée and confit tomato
or
Our "Torcaz" pigeon royal, red chicory and almond
Baba spheres, orange blossom and angostura
or
Ginger and passion fruit sorbet with coconut and carrot
or
Warm chocolate cake, 70% cocoa with Earl Grey ice cream
or
Peanut, tamarind, banana and toasted butter
Petits-fours
225€
