with ‘air Parmesan’ and lime.   

‘Papúa Colón’ with mild aioli foam and traditional ‘brava’ sauce.   

guava sweet and "idiazabal air"   

and San Simon cheese with iberian dewlap.   

of Galician ‘Rubia’ cow matured   

Trout Roe, Charred Baby Corn, and Sea Asparagus   

Pink tomato and cherry tomato salad with Cordovan salmorejo of yellow tomatillo and croutons fried in AOVE (OLIVE OIL)   

with passion fruit tiger milk and crunchy corn   

With boletus foam and truffle. Accompanied by Iberian pork dewlap.   

Cooked at low temperature with sweet potatoes and accompanied by pickle salad.   

with anchovy in battered vinegar.   

Mango, jalapeño pepper and yuzu.   

shortbread with Shopshire cheese and zucchini flower   

Black garlic and salicornia ali-oli emulsión.   

with picanha of Galician ‘Rubia’ cow, matured for 180 days.   

With shrimp satay sauce, Jerusalem artichoke and grilled padchoi   

accompanied by grilled fennel at low temperature, celeriac puree, citrus icing lemon.   

‘Big-Papúa’ with aged cheddar cheese, hand-made Thousand Island dressing and crispy bacon.   

On grilled marrow with black garlic chimichurri and grilled snow pea threads.   

Cooked at low temperature accompanied by papaya, mango and fennel salad and blue corn tortillas.   

madurated cow   

peach and plum hoisin   

KILOGRAM. (ASK US THE WEIGHT OF EACH PIECE)   

madurated 40 days.
( price per kg)   

cecina croquette (2 und).
Bolognese pasta.
Ice creme (chocolate/vanilla/strawberries)