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€ |
| Duo of carabineros and avocado, with celery, tomato, and mint | 68€ |
| Squid tartare with green apple juice and licorice emulsion | 52€ |
| Mushroom curd, vegetable, clams and artichoke | 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 fusilloni | 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, Treviso radicchio and pink pepper | 82€ |
| Charcoal-grilled beef tenderloin, huitacloche, smoked corn bon-bon and noisette butter | 82€ |
| Duroc pig's trotters with aniseed herbs pesto, aubergine and raifort | 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
Mushroom curd, clams, vegetables and artichoke
Fennel, sea cucumber and iodized sauce with Beluga caviar
Squid tartare with green apple juice and licorice emulsion
Marinated A5 Wagyu, root vegetables and roasted malt
Duo of carabineros and avocado, celery, tomato and mint
Crustaceans ravioli in its own essence, burrata and Champagne
Roasted besugo with cañaillas and cockles ragú, velvet crab juice, fine cream of pistachio and star anise
Marinated venison loin, truffle roots, amarena cream, Treviso radicchio 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
Mushroom and vegetable curd, clams and artichokes
or
Fennel, sea cucumber and iodized sauce with Beluga caviar
Marinated A5 Wagyu, root vegetables and roasted malt
or
Glazed veal sweetbreads, chicory, coconut soup, kaffir and coffee
Rockfish with their heads' sauce, marrow and saffron fusilloni
or
Royal duck, thistle and red radicchio with almonds
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€
