Carte

	Iberian ham Aljomar “Tributo Don Alfonso”	58
2001	Vegetable hearts salad with seafood, cream of farmhouse lettuce and iodized juice	58
2019	Oyster with olive juice, green radish emulsion and crunchy sea lettuce	58
2020	Scallop with “Ars Italica” caviar on a bed of parsley and chive chlorophyll	58

	Hake kokotxas in pil-pil sauce	88
2018	Charcoal-grilled langoustine over an aniseed seabed and its corals mayonnaise	88
2020	Red mullet with crystals of edible scales, white sparagus with saffron and liquid bonbon of chipirón	88
2020	My version of hake loin with kokotxas, coffee and fresh cayenne	88

	Stewed tripe in the traditional way	75
2011	"Luismi" sirloin grilled on a bed of chard chlorophyll and cheese bonbon	88
2019	Wild rabbit à la royale with tender pickled lettuce hearts, sticky rhubarb with apple and roasted root vegetable purée	88
2020	Stuffed Iberian pork trotters, mini lettuce “El Dulze” and crunchy black pudding marbles	88
2020	Suckling lamb chop, truffled sweet onion with marrow and fried bread	88

1995	Vanilla apple pie with granny smith sherbet	45
2015	Baked chocolate with pear frost, cinnamon and caramel iced cream, and mint mist	45
2016	Hot and liquid almond and cardamom cake, with coffee, chocolate and honey ice shaving	45
2019	Lemon with basil, green bean and almond juice	45
2020	Crunchy hazelnut toffee, wasabi ice cream and “Pacari” chocolate frost	45
	The local cheeses that I like	45

Tasting menu

Hand-made bread in our kitchen with sourdough and long fermentations, using an oven with stone hearth and organic flours: bacon brioche; fig, raisin and walnut plaits; MB focaccia; pastry bread; fenugreek bread; high fermentation loaf; sourdough baguette

Our selection of butters 2020: red chili; avocado; lime leave; capers, black olives and anchovies

2019 Our marinated olives
2020 Shrimp tartare on crunchy saffron pearls
2018 Gilda (anchovy, chilli and olive) with capers broth “Agrucapers” and tuna tartar “Balfegó”
1995 Caramelized millefeuilles of smoked eel, foie gras, spring onion and green apple
2019 Oyster with olive juice, green radish emulsion and crunchy sea lettuce
2001 Vegetable marrow salad with seafood, cream of farmhouse lettuce and iodized juice
2020 Scallop with “Ars Italica” caviar on a bed of parsley and chive chlorophyll
2020 Carpaccio of gambero rosso over tremblig of crustaceans, with chicory, anchovy and sardine canapé
2018 Charcoal-grilled Norway lobster on the seabed with aniseed and mayonnaise from its corals
2020 Hake wedge rolled in Iberian pork cheek ashes, fennel grains and liquid begi haundi (squid)
2020 Infusion of marinated mushrooms with yolk and crunchy crumbs of herbs
2020 Suckling lamb chop, truffled sweet onion with marrow and fried bread

2020 Hot & cold Daiquiri of strawberries “Corazón Berry” and lime
2019 Lemon with basil, green bean and almond juice
2020 Crunchy hazelnut toffee, frozen wasabi and “Pacari” chocolate frost
My goodies 2020: candy of red fruits; creamy almond bar; coconut sponge; maraschino sphere; cold chocolate soup; infusion of passion fruit and blueberries