The Menu

STARTERS

Cured Ham from Jabugo with Flatbread and Tomato

Fresh Foie Shavings with Rose Petals Jam

Tuna Belly Salad, with Tomatoes and Pickled Onions

Spinach Salad with Apple, Nuts (dried fruit) and Feta Cheese

Shredded Salt Cod, Tomato and Onion Timbale with Kalamata Olives

Fillet Steak Tartar with Crudités and Mustard Ice Cream

Prawn Carpaccio with Citrus Fruits and Seasonal Sprouts

Cordovan “Salmorejo” with Pearls of Extra Virgin Olive Oil

Truffled Carbonara Tagliatelle with Prawns and Mushrooms

Traditional Galician Octopus with Gnocchis and Paprika

Tempura Prawns with Spicy Honey

Crispy Cod Brandade with Papaya Jam

APPETIZERS

Fresh Foie Shavings with Virgin Olive Oil and Maldon Sea Salt

Cured Ham from Jabugo with Flatbread and Tomato

Tuna Belly Salad, with Tomatoes and Pickled Onions

Tempura Prawns with Spicy Honey

Traditional Galician Octopus with Gnocchis and Paprika

FISH

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

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

Red Tuna Tataki with Ponzu Sauce, Wakame and Sesame

Snuff “Tournedó” with Sautéed of Lobsters and “Salicornia”

Wild Croaker Supreme on Parmentier of White Asparagus and Mint Vinaigrette

Catch of the Day

THE SPECIALITY OF OUR CUISINE

Lobster Creamy Rice with Clams

Breast of Duck and foie Gras Rice

Crayfish and Clam Rice

Black Rice with Shrimps and Cuttlefish

Cod and Romanesco Rice

Rice with Vegetables

Honeyed Cod with Apple Cream and Honeyed Allioli Sauce

Cod Gratin with Goat Cheese and Papaya Marmalade

Filet de Morue Grillé sur un Croustillant de Pieds de Porc à la Marmelade de figues

Pilpil Cod with Young Eels, Cayenne Chili Pepper and Sautéed Garlic

Cod with Mango, Apple and Strawberry Pesto

Cod with Red curry Hummus and Chimichurri

“Ajoarriero” Cod with Bakers Potatoes

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)

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

Breaded Ribs of Suckling Kid Served on a Bed of Scalped and Olive

Iberian Pork Rib with Rosemary Barbecue Sauce

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