Crispy fried baby squid with crumbs of feta cheese and a mild lime and kimchee mayonnaise.

Shellfish croquette…with a subtle bite!

Cantabrian anchovies on a bed of grated tomato served with toast.

Grilled with king prawn in panko tempura, rocket, pickled onion and kimchee emulsion.

Crunchy artisanal bread served with a smoked sardine, cream cheese, avocado and lime tartar.

Our very own patatas bravas with squid ink and garlic mayonnaise and red mojo.

Braised cheek, caramelised onion, feta cheese and mayonnaise with a hint of mustard between two slices of whole-grain bread

Crispy tempura and panko maki, with roast duck, hoisin sauce and a soy emulsion

Steamed Valencian mussels with our homemade tangy sauce and chopped vegetables.

A mix of fresh shoots with smoked aubergine, crumbs of feta cheese, textured tomato tartar and red onion. Drizzled with a dried fruit and soya dressing.

Freshly caught sea bass, crudités, creamy carrot and Martini purée, red onion and our very own tiger’s milk dressing.

Seasonal tomato, burrata from Puglia, homemade pickles and an emulsion of aubergine and basil.

Potatoes, carrot, fried quail eggs, Iberian cured meats, mayonnaise with a hint of thyme and crunchy bread.

Prawn tartar in two textures on an avocado base and flavored with citrus.

Garlic and parsley breaded prawns and calamari with extra virgin olive oil on a bed of mesclun lettuce.

Flame-grilled salmon with a creamy cheese sauce.

Boned free-range chicken breast and thigh marinated in Japanese aromas (mirin, soya, sake...). Served with potatoes.

Tuna tataki in a crispy aubergine blanket, on a bed of creamy smoked aubergine and an aromatic herb dressing.

Flame-grilled yearling beef tenderloin (30 days aged) a la Robata.
You can add potatoes and Padrón peppers (Supplement € 5)