The breads: bacon brioche; fenugreek bread; sourdough baguette; loaf of organic cocoa and tarragon
Our selection of butters 2023: chilli; citronella; tapenade
Flame grilled squid on baby shrimp bread | ||
Our seasoned olive | ||
Mille-feuille of smoked eel, foie-gras, spring onions and green apple | ||
Marinated wild trout over black garlic and purple mustard, beet and horseradish | ||
Gilda with tuna tartar "Balfegó", anchovies cream, iced Basque chilli pepper and caper broth "Agrucapers" |
Iberian ham Aljomar “Tributo Don Alfonso” | ||
Vegetable hearts salad with seafood, cream of farmhouse lettuce and iodized juice | ||
Oyster with emulsion of wasabi and crunchy sea lettuce | ||
“The Truffle” with mushroom moss and Iberian ham |
Hake kokotxas “D& Burela" in pil-pil sauce | ||
My version of hake loin “D& Burela" with kokotxas and aniseed hints | ||
Red mullet with its edible scales crystals, liquid bonbon of baby squid, octopus and its citric sauce | ||
"Luismi" sirloin grilled on a bed of chard chlorophyll and cheese bonbon | ||
Suckling lamb chop, its liquid fritter, spicy carrots and fried bread |
Vanilla apple pie with granny smith sherbet | ||
Lemon with basil, green bean and almond juice | ||
Chocolate Pacari and salt flower log, smoky perfumes of whisky, hazelnuts and cinnamon | ||
The selection of cheeses by Martín |
Our "Pacari" 2023: Tahitian vanilla bonbon; coffee shell; ginger candy;
hazelnut praline cube; walnut and honey nougat
STARTER, MAIN COURSE AND DESSERT OF YOUR CHOICE
270
WINE PAIRING 105