Our kitchen is alive with great respect for the best product available on the market,
so the dishes that make up the menus are constantly changing
MENÚ DISFRUTAR
MENÚ FESTIVAL
Welcoming cocktail
The beet that comes out of land
Gin Rose petals
Welcoming cocktail
The beet that comes out of land
Crispy bow with cured Iberian bacon
Caramel-coated hazelnuts
Tomato “polvorón” and Arbequina Caviaroli
Transparent pesto ravioli
"Disfruta de la aceituna"
Smoked Idiazabal cheese biscuit with apple
Crispy egg yolk with mushroom gelatin
Aerial sandwich of langoustine cocktail
Salmon and marinated makerel with cauliflower in vinegar and
Mushroom “dumplings”
Our macaroni carbonara
Liquid salad
Fish of the day
Iberian pork tenderloin “Pibil”
Mango sorbet with cardamom and coconut
Chocolate peppers, oil and salt
Coffee profiterole
75€
Salty “Candy” with walnuts and mango, tonka beans and
whisky
Tomato “polvorón” and Arbequina Caviaroli
Transparent pesto ravioli
"Disfruta de la aceituna"
Smoked Idiazabal cheese biscuit with apple
Crispy egg yolk with mushroom gelatin
Anchovies and almond “recuit de drap” with truffle, fir tree
honey and pine nuts
Aerial sandwich of langoustine cocktail
Salmon and marinated makerel with cauliflower in vinegar
Mushroom “dumplings”
Our macaroni carbonara
Liquid salad
Scallop “marrow” with Ossetra caviar
Razor clams with peas in “salsa verde”
Langoustine “al ajillo”
Red mullet with pork jowls and aubergine gnocchi
Thin sheets of veal
Mango sorbet with cardamom and coconut
Cheesecake cornet
“Tarta al whisky”
Chocolate peppers, oil and salt
Coffee profiterole
105€
*Same menú for the whole table. Price per person (TAX included). Drinks not included.
DAILY MENU
Frozen cocktail with passion fruit rum and coffee
The beet that comes out of the land
Lychee and roses with gin
Frozen beet with caviar
Tender walnuts with Ratafia
Salty “Candy” with walnuts and mango, tonka beans and whisky
Smoked Idiazabal biscuit with apple and celery
“Disfruta de la aceituna”
“Multipescadito frito” with fresh trout roe
Crunchy egg yolk with mushroom jelly
Corn tarte with foie grass
Corn “Natillas”
Deconstruction of “Cochinita Pibil”
Liquid Salad
Tomatoe “Polvorón” and Caviaroli of Arbequina
Salmon and marinated mackerel with Cauliflower in vinegar and mushroom dumplings
“Dashi Yuba” with soy “sauce wine pairing”
Razor clams with peas in “salsa verde”
Clam with plum vinaigrette and cucumber lime
Clam jus with codium seaweed and black tea
“Langostino al ajillo”
The sequence of the hare:
Cold jus with tarragon
Frozen biscuit with foie grass
With foie grass and cocoa
Laksa
Pigeon with sweet potatoe and crispy panceta
All pine nut
Mango sorbet sandwich with cardamom
Cheese cake cone
Chocolate peppers with oil and salt
Whisky tarte
135 €