with scarlet shrimp from the Atlantic ocean, egg yolk cured in Sichuan pepper and hot/sour tofu, prepared as in Hong Kong.   

Cauliflower cream, vanilla and pickl   

with ‘air Parmesan’ and lime.   

seasonal vegetables and cephalopods with roasted sesame.   

of grilled hake kokotxas (cheeks), with two ‘Amontillado’ pilpil sauces and sweet chili peppers.   

of Galician ‘Rubia’ cow matured with vine shoots aromas.   

WIth homemade fried almond and AOVE cake.   

CURED EGG YOLK EMULSION DRIZZLED NOISETTE BUTTER AND CREME FRAICHE   

with chamomile olive sauce and tomillo   

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

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

guava sweet and "idiazabal air"   

and San Simon cheese with iberian dewlap.   

and ‘Arturo Sánchez’ Iberian ham.   

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

Air of saffron with caramelizated almond.   

with anchovy in battered vinegar.   

CREAMY RICE WITH GARNISHED MORELS MUSHROOMS AND PINIONS   

SOCARRAT RICE SERVED WITH RED PRAWNS DRIZZLED BLACK GARLIC ,ALI-OLI AND SALICORNIA (MASH SAMPHIRE)   

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

HAKE GARNISHED CHIVE PIL PIL AND PIPARIRAS (CHILLY PEPPERS)   

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

boletus and summer truffle.   

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

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

peach and plum hoisin   

and EVOO of herbs.   

KILOGRAM. (ASK US THE WEIGHT OF EACH PIECE)   

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