JP
starters
traditional spanish ensaladilla potato salad with confit piquillo peppers and quail egg stuffed with gribiche sauce
100% acorn-fed iberian ham croquettes with pork emulsion
tuna belly carpaccio with roasted chicken demi-glace
100% acorn-fed iberian ham from dehesa de los Monteros grated tomato and crackers
our recipe of prawns in pil-pil sauce
andalusian-style fried squid with black aioli and roasted lime
red tuna tartare with kimchi and yolk trout roe yuzu emulsion and spring onions
octopus with citrus oil andalusian chimichurri and sundried tomato
four �queen� vegetable stew from navarra with confit egg yolk and marinated Iberian pork cheek slices
cherry tomato salad with pomegranate feta cheese arugula strawberries and parmesan cheese
saltbaked beetroot salad with tender leaves fennel and sour cream
traditional andalusian salmorejo �chilled soup� with crispy bread tapenade and edible flowers
grilled avocado stuffed with coffee cured sea bass
main course
velvety creamy rice with vegetables
creamy scarlet shrimp rice with king prawns
valencian style griddle cooked black squid ink rice with tender broad beans
valencian style griddle cooked dry rice with confit duck
valencian style griddle cooked dry rice with carpaccio shrimp
braised cheek ravioli with its jus and goat cheese
confit cod brandade grilled baby lettuce hearts and fried garlic
confit red tuna cheek cooked with onion broth
sea bass with hollandaise sauce carrot cream and fried kale
whole squid with baby broad bean cream and black aioli
hand cut steak tartare with pickled radish
roasted beef sirloin steak accompanied by saut�ed potatoes
stewed beef cheek in encina de ingles red wine jus with sweet potato pur�e
breaded chicken milanese with egg and truffle served with creamy potato pur�e
grilled guinea fowl with baby vegetables
iberian pork loin with chimichurri mushrooms and potato parmentier
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