Acorn-fed Iberian Ham "Tributo Don Alfonso" (Don Alfonso Tribute) 58
2001 Vegetable marrow salad with seafood, cream of farmhouse lettuce and iodized juice 58
2015 "The Truffle" with fermented mushrooms and cabbage 58
2019 Liquefied of sea jonquillo, on tarama of cigalas and montadito of endives, anchovy and sardine 58
2019 Oyster with green olive juice, wasabi emulsion and crunchy sea lettuce 58

Kokotxas of hake of hook to the pil-pil 88
2016 Red mullet with crystals of edible scales, fennel with saffron and liquid chocolate of chipirón 88
2018 Charcoal-grilled Norway lobster on the seabed with aniseed and mayonnaise from its corals 88
2019 Hake loin with kokotxas, coffee air and fresh cayenne 88

Stewed tripe "the traditional way" 75
2011 "Luismi" sirloin grilled on a bed of chard chlorophyll and cheese bonbon 88
2015 Milk lamb chop with parmesan whey, fritter and trigueros 88
2019 Hare à la royale with tender pickled lettuce hearts, sticky rhubarb and apple and roasted root vegetable purée 88
2019 Stuffed Iberian pork trotters, braised endives with quince paste and crunchy black pudding “pearls” 88

1995 Fine puff pastry cake with apple and iced cream 45
2015 Baked chocolate with pear frost, iced cream of cinnamon sticks and caramel, and mint mist 45
2016 Hot almond cake and cardamom liquid, coffee and honey granizada with chocolate 45
2017 Lemon with basil, green bean and almond juice 45
2019 Cocoa stones "Pacari" with cinnamon and saffron cream 45
The cheeses of the country that I like 45

Tasting menu

Handmade breads in our kitchen with mother dough and long fermentations, using a stone hearth oven and organic flours: bacon brioche; braid of figs, raisins and walnuts; MB focaccia; flaky bread; fenugreek bread; highly fermented loaf; mother dough baguette

Our selection of butters: mushrooms; avocado; lemon grass; capers, black olives and anchovies

2019 Our marinated olives
2019 Tapioca of beetroot and crustaceans
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 Liquid cuttlefish flower
2018 Cod jelly with pickled asparagus and its cream with caviar “Ars Italica”
2019 Oyster with green olive juice, wasabi emulsion and crunchy sea lettuce
2001 Vegetable marrow salad with seafood, cream of farmhouse lettuce and iodized juice
2019 Liquefied of sea jonquillo, on tarama of cigalas and montadito of endives, anchovy and sardine
2018 Charcoal-grilled Norway lobster on the seabed with aniseed and mayonnaise from its corals
2019 Grilled hake tacos with squid tartar and toasted walnutgrass with saffron shades
2015 "The Truffle" with fermented mushrooms and cabbage
2011 "Luismi" sirloin grilled on a bed of chard chlorophyll and cheese bonbon
2017 Lemon with basil, green bean and almond juice
2019 Frozen rock of “Pacari” with cinnamon and saffron cream

My goodies : candy of strawberries “Corazón Berry”; vanilla half sphere; creamy almond bar; oconut sponge; azelnut toffee crumble; cold chocolate and cranberries “Fresh Natur” soup