SMOKED SARDINE – 9

cockle & Mackerel gilda

OYSTER – 8

natural

OYSTER – 9

with Hazelnut dressing, Lime and Tarragon Caviar

OYSTER – 9

with Passion Fruit foam and Mint granita

TRIO OF OYSTERS – 25

CAVIAR – 110

Imperial 000

MARINATED FOIE – 13

with smoked Eel

SMOKED BUTTER BRIOCHE – 16

with Caviar

CRISPY COD – 10

brandade sphere with Black Garlic

ACORN-FED IBERIAN HAM – 36

and Tomato Bread

ALMADRABA BLUEFIN TUNA LOIN – 37

with Sea Urchin and Caviar

GRILLED “CARABINERO” PRAWN – 45

GARDEN VEGETABLES – 34

in different cooking styles

STEAK TARTARE – 38

with French Fries and Café Paris Butter

POACHED EGG – 36

Foie, seasonal Mushrooms and Truffle

CONFIT ARTICHOKE – 34

Idiazabal cream and crispy Iberian Ham

SOLE – 46

with Beurre Blanc sauce and Caviar

GRILLED SEA BASS – 44

veloutñe and smooth Sea Urchin cream

LOW- TEMPERATURE MONKFISH – 45

with PilPil Emulsion and Bottarga

CREAMY RICE – 42

with Porcini and Foie

CREAMY RICE – 45

with Cod and Red Prawn

LOBSTER-STUFFED PASTA – 40

with parmesan

BEEF TENDERLOIN – 46

with Card and Truffle parmentier

RACK OF KID GOAT – 48

with Pumpkin, Demi-glace and Plum cream

OYSTER

with Hazelnut dressing, Lime and Tarragon Caviar

ALMADRABA BLUEFIN TUNA LOIN

with Sea Urchin and Caviar

SLOW-COOKED OCTOPUS

with Seasonal Mushrooms

CREAMY RICE

with Cod and Red Prawn

LOW-TEMPERATURE MONKFISH

with Pilpil emulsion and Bottarga

RACK OF KID GOAT

with Pumpkin, Demi-glace and smooth Plum cream

CAVIAR & ICE CREAM

Our Caviar with Caramelized Peach ice cream

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