The Menu

Starters

Cured Ham from Jabugo with Flatbread and Tomato

Fresh Foie Shavings with Rose Petals Jam

Confit of Cod Salad with Orange, Pear and Blueberry Vinaigrette

Cheese Selection with Tomato Jam and Dried Fruits and Nuts

Grilled Honeyed Octopus with Mild Aioli on a Bed of Mashed Potato

Tempura Prawns with Spicy Honey

Baked “Bover” Snails

Fillet Steak Tartar with Crudités and Mustard Ice Cream

Nest of Straw Potato Chips with a Fried Egg and Crispy Ham

Lobster Cannelloni with Cardinal Prawn Bechamel

Appetizers

Fresh Foie Shavings with Virgin Olive Oil and Maldon Sea Salt

Cured Ham from Jabugo with Flatbread and Tomato

Artichoke Chips with Romesco Sauce

Tempura Prawns with Spicy Honey

Baby Squid cooked in an Onion Sauce with Garlic Shoots and Sun-Dried Tomatoes

Fish

Gilthead to Taste (Baked, Charcoal-Grilled, in Salt or Donostiarra Style)

Sea Bass to Taste (Baked, Charcoal-Grilled, in Salt or Donostiarra Style)

Bluefin Tuna Tataki with Ponzu Sauce and a Pineapple Chutney

Monkfish Stew with Sweet Potato, Mushrooms and Clams

Wild Corvina Fillet with Mushrooms and Dried Fruits and Nuts

The speciality of our Cuisine

Lobster Creamy Rice with Clams

Cod and Pumpkin Rice

Black Rice with Shrimps and Cuttlefish

Rice with Vegetables

Stewed Rice with Traditional Catalan Sausage, Pork Ribs and Ceps

Honeyed Cod with Apple Cream and Honeyed Allioli Sauce

Cod Gratin with Goat Cheese and Papaya Marmalade

Baked Cod with Ganxet Beans

Grilled Cod served on an Onion flat Bread with Tomato Jam

Grilled Loin of Cod on Crunchy Pig’s Trotters with Fig Jam

Meat

Charcoal-Grilled Veal Tenderloin from Tolosa with Piquillo Peppers and Parmentier

Charcoal-Grilled Veal Entrecote from Tolosa with Natural Chips and Peppers from Padrón

60-day aged T-bone Beef Steak (Can be served cut in Strips to Share)
(Can be served cut in Strips to Share)

Slow-cooked Venison Stew with Chestnut Cream and Field Peas

Breaded ribs of suckling kid served on a bed of Scalped and Olive

Duck Breast on a Bed of Creamy Sweet Potato and Vegetable Chips

Desserts

Black Chocolate Ravioli with White Chocolate Cream Flavored with Vanilla Bunches

Catalan and Carmel Cream of Cinnamon and Carquinyolis

Apple Strawberry with Orange Toffee

Red Yogurt Soup

Flan of our Chef

Strawberry Cup with Malt and Mel

Coulant of Chocolate with Vanilla Ice Cream with Cream of Passion Fruit and Mango

Caramelized Pineapple Canons filled with Coconut Cream and Culis of Red Fruits

Santa Teresa toast with Vanilla Ice Cream

Homemade Cheese Mousse with Mango Gelatin

Assortment of Natural Fruits