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
2018	Charcoal-grilled langoustine over an aniseed seabed and its corals mayonnaise	58

	Hake kokotxas in pil-pil sauce	88
2020	My version of hake loin with kokotxas, coffee and fresh cayenne	88
2021	Red mullet with edible scale crystals, squid tartare, bonbon and juice with saffron	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

The breads: bacon brioche; fig, raisin and walnut plaits; pastry bread; fenugreek bread; sourdough baguette; loaf of whole wheat

Our selection of butters 2021: red chili; avocado; lime leave; capers, black olives and anchovies

2020 Our marinated olives
2021 Shrimp tartare on crunchy beetroot pearls
2018 Gilda (anchovy, chilli and olive) with capers broth “Agrucapers” and tuna tartar “Balfegó”
1993 Caramelized millefeuilles of smoked eel, foie gras, spring onion and green apple
2021 Cod gelée with caviar “Ars Italica” with asparagus pickled with ‘Añana’ salt and its cream
2019 Oyster with olive juice, green radish emulsion and crunchy sea lettuce
2001 Vegetable hearts salad with seafood, cream of farmhouse lettuce and iodized juice
2020 Carpaccio of red shrimp 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
2021 Grilled hake loin, coconut, red curry and razor clams
2020 Infusion of marinated mushrooms "Laumont" with egg yolk and crunchy crumbs of herbs
2020 Suckling lamb chop, truffled sweet onion with marrow and fried bread

2021 Hot & cold Gin Fizz 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 2021: wallnuts and honey nougat; candy of red fruits; mango and chocolate macaron; coconut sponge; cold chocolate soup; infusion of passion fruit and blueberries