Tasting menus and dishes menu
Caviar - selected [10 g]
Caviar [20g]
[Served with butter and crispy seaweed]
and sea bass foam
in butter, oloroso sherry jowls, red tuna and truffle
red tuna and escabeche
scallop and spiced yellow pepper gazpacho
of pistachio, smoked eel and dehydrated tomato Orts
with the skewer of the day [unit]
of the seasson
(Acorn-fed) Dehesa de los Monteros
of Iberian pork cured Dehesa de los Monteros
by the chef
de sorra amb coca
of live lettuce, fried lobster, grilled avocado and citrus mayonnaise
cream cheese, baby cucumber and herring roe
bean sauce and fried ibarra chilli peppers
trumpet of death velouté, sweet corn and black garlic aioli
with oloroso sherry onions
nun’s puffs
ravioli stuffed with pumpkin and mountain broth
& salted fish
ham and green bean sauce
bone broth, green asparagus and aubergine cream
cous cous, pickles and aniseed bouillabaisse
with crispy skin & a tropical touch, mushrooms and shallots
Galician blonde beef [350 g]
with sweet potato cake
of Iberian pork, pumpkin foam and crunchy spiced sponge cake
(nougat soufflé, rum and tiger nut milk ice cream)
vanilla cream and truffle
de cielo with lemon foam
tartlet, rum granita &coffee ice cream
of cheeses
Jorge Ordoñez
Dimobe
Portugal
Ximénez Spínola