Almandraba blufin tuna tartar with yuzu dressing and AOVE (olive oil)   

and EVOO of herbs.   

Crunchy pork ear with its unctuous sauce of tripe and sweet pickled piparras (spanish peppers)   

with ‘air Parmesan’ and lime.   

seasonal vegetables and cephalopods with roasted sesame.   

of Galician ‘Rubia’ cow matured   

with chamomile olive sauce and tomillo   

Blue tomato and cherry tomato salad with Cordovan salmorejo of yellow tomatillo and croutons fried in AOVE (OLIVE OIL)   

With boletus foam and truffle. Accompanied by Iberian pork dewlap.   

‘Papúa Colón’ with mild aioli foam and traditional ‘brava’ sauce.   

guava sweet and "idiazabal air"   

and San Simon cheese with iberian dewlap.   

and ‘Arturo Sánchez’ Iberian ham.   

(AL)Sea bass ceviche with passion fruit tiger milk and crunchy corn   

Cooked at low temperature with sweet potatoes and accompanied by pickle salad.   

Air of saffron with caramelizated almond.   

with anchovy in battered vinegar.   

Leek on oak charcoal over truffled cream and smoked bacon   

Black garlic and salicornia ali-oli emulsión.   

with picanha of Galician ‘Rubia’ cow, matured for 180 days.   

HAKE GARNISHED CHIVE PIL PIL AND PIPARIRAS (CHILLY PEPPERS)   

accompanied by grilled fennel at low temperature, celeriac puree, citrus icing lemon.   

‘Big-Papúa’ with aged cheddar cheese, hand-made Thousand Island dressing and crispy bacon.   

Matured pork loin tataki cooked over oak charcoal   

Cooked at low temperature accompanied by papaya, mango and fennel salad and blue corn tortillas.   

peach and plum hoisin   

KILOGRAM. (ASK US THE WEIGHT OF EACH PIECE)   

Iberian ham croquette (2 und).
Bolognese pasta.
Ice creme (chocolate/vanilla/strawberries)