THE MENU

Mixed garden lettuce, tomato, cucumber, avocado, corn, carrot and hazelnut dressing

Grilled vegetables, fresh Callosa cheese and salted bluefin tuna

Grilled capellan, tomato and eggplant concasse, arugula, and pistachios.
Cherrywood smoked

Feta cheese, cucumber, blue tomato, avocado pil-pil and pickles

Semi-cured tuna, cherry tomato in ponzu, shallot vinaigrette

Smoked butter and toasted bread

Grilled oyster served tartare-style with wasabi leaf chimichurri

From San Antonio dairy

With Txetxu vermouth, cherry balsamic, pistachio and crumb coca bread

Organic, from the Fornela Valley

Octopus and white prawn with capellán roe and seaweed

Vine-wood smoked, herb mayo, capers and dill

Smoked coral sauce, trout roe and piparra pepper

Finished on the grill with loquat criolla, eggplant hummus and mini pita (2 pcs)

Beef chorizo, Idiazabal cheese, Callosa honey, cherry balsamic and nuts

Pressed ear with Korean brava sauce, furikake and smoked aioli

Mushroom stew, San Antonio aged cheese and meat emulsion

Grilled with caramelized cauliflower purée, cecina and pork air-bag

Truffled potato parmentier, asparagus mosaic and demi-glace

With Japanese-Alicante wine sauce, two fried eggs and rustic potatoes

Cooked in tempranillo wine and finished on the grill,
black rice nigiri, gochujang sauce and crispy corn

Seasonal mushrooms, spring garlic and grilled pork shoulder

On XXL beef marrow, mushrooms, garlic shoots and meat demi-glace

With white shrimp, prawn, monkfish and squid

served on XXL bone marrow with mushrooms and demi-glace

Grilled and braised in Txetxu vermouth, polenta with San Antonio cheese and pumpkin

Cheddar, vermouth caramelized onion, pickle, meat mayo

Cooked at low temperature and finished in a wood oven

With wok vegetables and Mediterranean-style yakisoba sauce

With salad, hazelnut dressing, potatoes and padrón peppers

Ask the waiter for today’s fish selection

Glazed in Korean BBQ sauce with potatoes and padrón peppers

vanilla, chocolate, nougat, strawberry

Made with our blend of callosa cheeses

Rum chantilly and popping candy

Homemade horchata, spiced crumble and nougat ice cream

Filled with lemon curd, blueberries, blackberry and red fruit sauce

Marcos Tonda chocolate with molten pistachio center (made to order)