Grilled focaccia bread with smoked jerky, on a cream of fried green peppers and a smoky touch of scamorza.

Low temperature Mexican rib taco with a tasty achiote sauce with a spicy touch and pickles.

Semi-spicy guacamole taco with crispy cubes of marinated tofu.

Bao bread with low-temperature crispy bacon on a tartar sauce and textured onion.

Delicious Korean bolognese bao bun with a spicy touch and pickles

Carpaccio of beef chop matured with an emulsion of olive oil and lemon with a cloud of parmesan cured for 18 months

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 lettuce, pickled onion and kimchee emulsion.

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

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.

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

30g can pure sturgeon caviar of the Perlas de Angara variety, served on an ice cube. Accompanied by 2 glasses of French cava.

30g can of pure caviar butter, accompanied by pumpkin bread toasts and served over an ice cube.

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)