Menu

Freshly baked round olive-oil bread, 180 grams, with aioli and tomato.

Natural — €5.00 · With mignonette pearl — €6.00.

Russian salad base with crab, king prawns, avocado, endive, salmon roe, green apple and egg.

Octopus slow-cooked in its own juices, seasoned with bay leaf and pepper.

Our squid coated in a duo of flours, with kimchi mayonnaise and tobiko roe.

Fresh local bay squid confit at low temperature in extra virgin olive oil and white wine, with potato.

Our Mediterranean mackerel roe with extra virgin olive oil.

Chargrilled queen scallops infused with five-herb butter.

Our house-made potato crisps, king prawns, gulas, crispy-edged fried eggs and lobster sauce.

Fresh Galician clams. Choose your preparation: marinara or natural. Market price.

Balfegó bluefin tuna, grape and apple ajoblanco with almond, ponzu dressing, furikake and grape.

Ponzu dressing, avocado cream, candied ginger, sesame and smoked sweetcorn soup.

Hand-cut steak tartare with a smoky touch of eel, subtle mustard ice cream and a crunchy topping.

Chargrilled artichoke heart, Iberian pancetta, slow-cooked egg, almond cream and savoury crumble.

Crêpe filled with shredded partridge in a mild escabeche, light béchamel cream, demi-glace reduction and parmesan crisp.

50% Iberian, free-range (cebo de campo), by Arturo Sánchez.

Seasonal garden tomatoes, mullet roe, dried bonito, cracked olives and our vinaigrette.

Burrata, chargrilled peach, wild rocket, candied walnuts, cherry tomatoes and our honey and mirin vinaigrette.

Lettuce hearts, size-0 Cantabrian anchovies, roasted piquillo pepper, bonito in olive oil and garden tomato.

220 g, chargrilled, with Café de Paris sauce. Includes one side.

350 g American Angus sirloin, chargrilled. Includes one side.

Chargrilled. Includes two sides.

Slow-cooked rack of lamb finished over charcoal, smoked potato foam, lamb demi-glace and baby apple.

One-kilo sea bass, butterflied and chargrilled, coated with beurre blanc and salmon roe. Includes two sides of your choice.

Turbot chargrilled Getaria style, with pil-pil, golden garlic and guindilla peppers. Includes two sides of your choice.

Oven-roasted and glazed with miso sauce, with fresh fennel, date, strawberry, orange segments and radish.

Confit in extra virgin olive oil, sweet-and-sour sofrito, sautéed spinach, brandy-soaked dried apricots, gratinated with roasted garlic aioli.

Tuna seared in our charcoal oven, pak choi, citrus, sesame and mirin vinaigrette.

With prawn suquet, parmesan, butter and sage.

Spinach and basil pesto with lemon, burrata, lemon zest, parmesan cheese and cashews.

Bomba rice, Uruguayan Angus entrecôte and bone marrow seared over charcoal, roasted piquillo peppers.

Bomba rice, our fish stock, octopus sofrito and its juices, baby octopus.

Bomba rice, our fish stock, cuttlefish sofrito, diced bluefin tuna and red prawn.

Bomba rice, our fish stock, turbot loin, bluefin tuna and cuttlefish sofrito.

Bomba rice, our fish stock, cuttlefish and squid sofrito, king prawns.

Toasted noodles, our fish stock, squid ink, cuttlefish and its sofrito, artichoke and dots of aioli.

Toasted noodles, our fish stock, cuttlefish and squid sofrito, king prawns.

Market price.

Market price.

75% Ecuadorian chocolate ganache, extra virgin olive oil and Maldon salt.

Homemade custard with María biscuits and cinnamon.

Baked cheesecake, our crumble, homemade fig jam and walnut and macadamia ice cream.

Our creamy vanilla flan, crumble, strawberries macerated in Pedro Ximénez and cheese ice cream.

Our traditional Vega Baja cake of meringue, almond and egg yolk, with turrón (nougat) ice cream.

A selection of three desserts with ice cream.