Dishes

Osetra

Caviar - selected [10 g]

Beluga

Caviar [20g]

[Served with butter and crispy seaweed]

French oyster

and sea bass foam

Brioche

in butter, oloroso sherry jowls, red tuna and truffle

Russian salad,

red tuna and escabeche

Blue roe shrimp,

scallop and spiced yellow pepper gazpacho

Ajoblanco

of pistachio, smoked eel and dehydrated tomato Orts

Croquette

with the skewer of the day [unit]

Cheeses

of the seasson

Iberian ham

(Acorn-fed) Dehesa de los Monteros

Shoulder

of Iberian pork cured Dehesa de los Monteros

Salt-semicured fish

by the chef

Tonyina

de sorra amb coca

Salad

of live lettuce, fried lobster, grilled avocado and citrus mayonnaise

Leek,

cream cheese, baby cucumber and herring roe

Galician clams,

bean sauce and fried ibarra chilli peppers

Scallops,

trumpet of death velouté, sweet corn and black garlic aioli

Squid

with oloroso sherry onions

Oxtail & Foie

nun’s puffs

Celeriac

ravioli stuffed with pumpkin and mountain broth

Tomato

& salted fish

Corvina,

ham and green bean sauce

Seabass,

bone broth, green asparagus and aubergine cream

Red mullet,

cous cous, pickles and aniseed bouillabaisse

Suckling pig

with crispy skin & a tropical touch, mushrooms and shallots

Rib eye:

Galician blonde beef [350 g]

Café de Paris sirloin

with sweet potato cake

Shoulder

of Iberian pork, pumpkin foam and crunchy spiced sponge cake

2ron

(nougat soufflé, rum and tiger nut milk ice cream)

1000feuille,

vanilla cream and truffle

Tocino

de cielo with lemon foam

Chocolate

tartlet, rum granita &coffee ice cream

Selection

of cheeses

Victoria nº2

Jorge Ordoñez

Rujaq Andalusí Trasañejo

Dimobe

Porto Niepoort

Portugal

Old Harvest

Ximénez Spínola