Carte

	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	Oyster with green olive juice, wasabi emulsion and crunchy sea lettuce	58
2020	Scallop with “Ars Italica” caviar on a bed of chervil chlorophyll	58

	Kokotxas of hake of hook to the pil-pil	88
2020	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
2019	Hare à la royale with tender pickled lettuce hearts, sticky rhubarb and apple and roasted root vegetable purée	88
2020	Stuffed Iberian pork trotters, mini lettuce “Dulze” and crunchy black pudding “marbles”	88
2020	Suckling lamb chop, truffled sweet onion with marrow and fried bread	88

	Selected chocolates, fresh butter, cream... rich and creamy, acidity and lots of flavour... sugar please! Because of their immediate elaboration we recommend you choose the dessert before the start of the meal.
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
2019	Lemon with basil, green bean and almond juice	45
2020	Crunchy hazelnut toffee, frozen wasabi and “Pacari” chocolate frost	45
	The cheeses of the country 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: mushrooms; avocado; lemon grass; 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 green olive juice, wasabi emulsion and crunchy sea lettuce
2001 Vegetable marrow salad with seafood, cream of farmhouse lettuce and iodized juice
2019 Rockfish smoothie, on tarama of scampi and chicory, anchovy and sardine canapé
2020 Watercress gel with unseasoned open molluscs and their thickened juice
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)
2015 "The Truffle" with fermented mushrooms and cabbage
2020 Côtelette d’agneau de lait, oignon doux truffé accompagné de moelles et de croûtons
2019 Lemon with basil, green bean and almond juice
2020 Crunchy hazelnut toffee, frozen wasabi and “Pacari” chocolate frost

My goodies 2020: candy of strawberries “Corazón Berry”; bean of cocoa and rosemary; creamy almond bar; coconut sponge; maraschino sphere; cold chocolate soup; infusion of passion fruit and blueberries
285