on blown bread, stuffed with tomato marrow.   

Orange scents and gastrique of quince.   

with ‘air Parmesan’ and lime.   
RECOMMENDED COCKTAIL ``PURPLE NEWTON´´

‘Manzanilla’ olive sauce, thyme and mayo-garlic.   

macerated in lemon and jalapeño peppers, cochinita pibil, red onion emulsion and orange air.   

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

stuffed with traditional Ajoarriero and thin cod slices cooked at 52ºC.   

and ‘Arturo Sánchez’ Iberian ham.   

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

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

Pickles mussels mayonaisse, salmon tartare and it´s roe.   

seasonal vegetables and cephalopods with roasted sesame.   

emmental bechamel, french curry and " it´s sauternes juice"   
RECOMMENDED COCKTAIL ``NEW YORK PUNCH´´

mellow rice noodle and crunchy and quail eggs.   

seasonal and summer truffle.   

with american sauce of theirs heads   
RECOMMENDED COCKTAIL ``NEPTUNO´´

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

and EVOO of paprika from La Vera.   

and EVOO of its ink.   

grilled with holm oak wood and Arbequina EVOO (2 unidades)   

roasted to the flames like in Donosti.   

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

jaughed in provenzal herbs.   

and EVOO of herbs.   
RECOMMENDED COCKTAIL ``PASION DE COLON´´

in Gazpachuelo, roasted to `Palo Cortado´, BOOM sauce and soufflé potatoes.   

and his guts with roasted potatoes and chickpeas.   

at low temperature, suquet foam and courgette gnocchis.   

boletus and summer truffle.   
RECOMMENDED COCKTAIL ``JAKA 2.0´´

pate of their livers and its juice with candied pear.   
RECOMMENDED COCKTAIL ``HEART OF PAPUA´´

puffed oats and candied peppers.   

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