Reservar

Menu

Gastronomy

Our Menu

The quality of products and its careful elaboration is the key value in the preparation of our recipes. Our goal is to highlight the flavour of our main product.

For us it is essential that both, people with classic and modern tastes find the dish which makes them to enjoy our cuisine.

TO START

  • Quinoa salad with tomato confit, fresh spinach and cantalupo

    12
  • Burrata with tomato, basil cream with black olive oil

    14
  • Tuna belly salad on a bed of avocado with balsamic vinegar

    13
  • Creamy homemade ham croquettes

    8u12|
    4u- 6
  • Japanese and Mexicano duo tuna tartar duo

    18
  • “Angry” eggs: with fried potatoes, bacon and our spicy sauce

    15
  • Artichoke flower

    18
  • Small beans with cuttlefish and sweet onion

    17
  • “Iberian ham” with his bread and tomato

    23
  • Asparagus with beer tempura and Japanese Sauce

    15
  • Grilled octopus with paprika oil and potato trufada

    23
  • MiniSteakTartar Trio with refinements of truffle anchovy and wasabi

    18

Rice & pasta

  • Creamy Risotto with Boletus and “triguerus” asparagus

    16
  • Mushroom Raviolis or pumpkin and Gouda raviolis with our secret sauce

    19

From the sea to your plate

  • Corvina at low temperature with zucchini noodles

    20
  • Cod confit, gratin with pear Allioli and mascavado

    20
  • Baked Butter Fish Loin with pack-choi and lime emulsion

    18
  • Hake with potato cream, garlic and sweet red pepper

    19
  • Monkfish Suquet with risolada potato and cuttlefish

    23
  • Tuna tataki with sesame and white garlic foam

    21
  • White fish “Ceviche” with avocado, coconut milk and mango cream

    17

OUR MEAT SELECTION

  • Grilled Pyrinees Entrecot with Potatoes

    20
  • Duck Confit with apple Gnoquis and caramelised shallot

    18
  • Veal Steak tartare prepared as JM recipe

    18
  • Ox Tale Roll with garnacha sauce, mushrooms and potato mousseline

    19
  • Veal burger with Foie and candy onion

    20
  • Beef sirloin with vegetables and “moixernons”

    24

HAPPY SWEET ENDING

  • Catalan cream foam with burnt sugar

    7
  • Vanilla Antigua ice cream

    5,50
  • Cheesecake on base of crunchy biscuits and red fruits

    6
  • Creamy Yogurt cup with strawberry pure

    6
  • “Tatin” cake in its mild point

    7
  • Mandarin Sorbet

    5,50
  • Gin tonic sorbet

    5,50
  • “Torrija” milk bread

    7,50
  • Chocolate Coulant with mango ice cream

    7,50