Enjoy our
MENU
Casserole of Puntalette pasta,
27.90with scarlet shrimp from the Atlantic ocean, egg yolk cured in Sichuan pepper and hot/sour tofu, prepared as in Hong Kong.
Bulltail timbale
28.90Cauliflower cream, vanilla and pickl
18.90
Caesar salad in roasted chicken rolls
19.50with ‘air Parmesan’ and lime.
Sautéed Japanese noodles,
22.90seasonal vegetables and cephalopods with roasted sesame.
‘Lazy’ omelet
23.90of grilled hake kokotxas (cheeks), with two ‘Amontillado’ pilpil sauces and sweet chili peppers.
‘Jules Verne’ steak tartar
31.90of Galician ‘Rubia’ cow matured with vine shoots aromas.
CECINA leonesa
20.90WIth homemade fried almond and AOVE cake.
32.90
CURED EGG YOLK EMULSION DRIZZLED NOISETTE BUTTER AND CREME FRAICHE
Spanish potato salad.
18.60with chamomile olive sauce and tomillo
16.50
Broken fried eggs from organic chicken.
23.90With boletus foam and truffle. Accompanied by Iberian pork dewlap.
Potato and sweet potato fries
17.30‘Papúa Colón’ with mild aioli foam and traditional ‘brava’ sauce.
Idiazabal puffs.
16.90guava sweet and "idiazabal air"
Semi-liquid cecina croquettes.
16.50and San Simon cheese with iberian dewlap.
Ham croquettes
16.50and ‘Arturo Sánchez’ Iberian ham.
24.50
28.50
rasher fried at the moment.
21.90Cooked at low temperature with sweet potatoes and accompanied by pickle salad.
Chicken cannelloni in traditional pepitoria,
25.90Air of saffron with caramelizated almond.
GRILLED CHOCOLATE PEPPER GLAZED WITH ITS JUICES (UD)
7.90with anchovy in battered vinegar.
21.90
21.90
22.50
CREAMY RICE
26.90CREAMY RICE WITH GARNISHED MORELS MUSHROOMS AND PINIONS
"SOCARRAT" RICE
27.90SOCARRAT RICE SERVED WITH RED PRAWNS DRIZZLED BLACK GARLIC ,ALI-OLI AND SALICORNIA (MASH SAMPHIRE)
Buttered ‘Bomba’ rice
27.90with picanha of Galician ‘Rubia’ cow, matured for 180 days.
HAKE FISH
32.80HAKE GARNISHED CHIVE PIL PIL AND PIPARIRAS (CHILLY PEPPERS)
Wild sea bass with holm oak coal,
34.90accompanied by grilled fennel at low temperature, celeriac puree, citrus icing lemon.
Sirloin Périgourdine sauce,
36.90boletus and summer truffle.
29.90
SMOKED beef ribs,
49.90Cooked at low temperature accompanied by papaya, mango and fennel salad and blue corn tortillas.
Hamburger of matured old cow
24.90‘Big-Papúa’ with aged cheddar cheese, hand-made Thousand Island dressing and crispy bacon.
Grilled Iberian pork dam,
33.90peach and plum hoisin
Sweetbread from senior calf
28.90and EVOO of herbs.
BEEF CHOP MATURED COW 40 days.
89.00KILOGRAM. (ASK US THE WEIGHT OF EACH PIECE)
FRIED POTATOES
4.90
5.50
PADRON PEPPERS
6.15
5.50
Childrens menú.
14.50
Iberian ham croquette (2 und).
Bolognese pasta.
Ice creme (chocolate/vanilla/strawberries)