Our hot tapas
- Charcoal Broiled Calf’s sweetbreads with Frite Potatoes an Chimi-Churri-Sauce
- Cod fritters
- Ham Croquettes, Prawns, without Lactose
- Fresh Squid Stuffed Sea Food and Meat
- Garlic Octopus with Potato Foam
- Free-Range Omelette with Red Dénia Prawns and Caviar
- Grilled Eggplants with Stilton Cheeses Melted, Hollandaise Sauce and Pistachio
- Spyce Tuna Loin with Avocado Slice and Marine Japanese Emulsion
From the port to the table
- Confit cod loin at low temperature
These meats come from our pastures...
- Grilled Acorn-fed Iberian Pork with its Presa, Pluma, Panceta, Costillitas and Abanico. (2 Pax)
- Grilled Assortment of Iberian Pork with her Presa, Feather, Lizard, Ribs and Fan. (2 Pax)
- The Butcher’s Sirloin. (New Cut of Meat)
- Galician Blonde Beef Steak
- Grilled Lamb Chops
All meats are grilled with coconut shell charcoal.
In our workshop we prepare...
- “Tatin” apple tart with Vanilia Ice-Cream
- Cheese Cake in the Style of the Basque Country
- Passion Fruit Egg Flan with Mango Ceviche and Imagination Sorbet
- Nougat Coulant with Vanilla Ice Cream
- “Art Egg-Flan“ with its Cinnamon Cream and Citrus Sorbet
- Our Brioche Torrija with Stone-Baked Nougat Ice Cream
- Our Brioche Torrija with Nougat Stone Ice Cream