Grilled Iberian pork dam,33.90
peach and plum hoisin
WIth homemade fried almond and AOVE cake.
GRILLED SEA BASS BELLY.39.90
DONOSTI SAUCE, COOKED POTATOES AND GRILLED FENNEL.
GRILLED CHOCOLATE PEPPER GLAZED WITH ITS JUICES (UD)7.90
with anchovy in battered vinegar.
Caesar salad in roasted chicken rolls19.50
with ‘air Parmesan’ and lime.
RECOMMENDED COCKTAIL ``PURPLE NEWTON´´
of grilled hake kokotxas (cheeks), with two ‘Amontillado’ pilpil sauces and sweet chili peppers.
Casserole of Puntalette pasta,27.90
with scarlet shrimp from the Atlantic ocean, egg yolk cured in Sichuan pepper and hot/sour tofu, prepared as in Hong Kong.
Sautéed Japanese noodles,20.90
seasonal vegetables and cephalopods with roasted sesame.
‘Jules Verne’ steak tartar27.80
of Galician ‘Rubia’ cow matured with vine shoots aromas.
DONUTS OF FOIE GRAS WITH RUM32.90
Orange scents and gastrique of quince.
SALAD of seasonal tomatoes,16.50
with anchovies in vinegar and manchego cheese.
Spanish potatoe salad.18.60
with chamomile olive sauce and tomillo
Broken fried eggs from organic chicken.22.90
With boletus foam and truffle. Accompanied by Iberian pork dewlap.
Potato and sweet potato fries17.30
‘Papúa Colón’ with mild aioli foam and traditional ‘brava’ sauce.
guava sweet and "idiazabal air"
Semi-liquid cecina croquettes.16.50
and San Simon cheese with iberian dewlap.
and ‘Arturo Sánchez’ Iberian ham.
rasher fried at the moment.21.90
Cooked at low temperature with sweet potatoes and accompanied by pickle salad.
Octopus with holm oak charcoal.29.90
Accompanied by spicy paprika sauce from "la vera" and cassava charcoals.
Volandeiras with holm oak coal.29.90
Smoked and with jerky sauce. (5und)
Chicken cannelloni in traditional pepitoria,24.90
Air of saffron with caramelizated almond.
RECOMMENDED COCKTAIL ``NEW YORK PUNCH´´
With carrot and orange cream.
Seasonal asparagus risotto and artichoke chips22.80
Pumpkin risotto chantarela with broccoli flowers
salmorreta rice and red shrimps25.90
with american sauce of theirs heads
RECOMMENDED COCKTAIL ``NEPTUNO´´
Buttered ‘Bomba’ rice25.30
with picanha of Galician ‘Rubia’ cow, matured for 180 days.
Grilled tuna ‘parpatana’32.90
in Gazpachuelo, roasted to `Palo Cortado´, BOOM sauce and soufflé potatoes.
Marinated black cod fish.43.90
Marinated in miso and Xerez wine with parsnip cream, mini corn cobs and kikos powder.
Hake fish at low temperature.29.90
With grilled tear pea, green basil and lemon sauce.
Wild sea bass with holm oak coal,34.90
accompanied by grilled fennel at low temperature, celeriac puree, citrus icing lemon.
Sirloin Périgourdine sauce,36.90
boletus and summer truffle.
RECOMMENDED COCKTAIL ``JAKA 2.0´´
jaughed in provenzal herbs.
puffed oats and candied peppers.
SMOKED beef ribs,49.90
Cooked at low temperature accompanied by papaya, mango and fennel salad and blue corn tortillas.
Hamburger of matured old cow24.90
‘Big-Papúa’ with aged cheddar cheese, hand-made Thousand Island dressing and crispy bacon.
Sweetbread from senior calf26.90
and EVOO of herbs.
RECOMMENDED COCKTAIL ``PASION DE COLON´´
BEEF CHOP MATURED COW 40 days.89.00
KILOGRAM. (ASK US THE WEIGHT OF EACH PIECE)
ROASTED BEETROOT WITH LEMON5.90
Iberian ham croquette (2 und).
Ice creme (chocolate/vanilla/strawberries)