peach and plum hoisin   

WIth homemade fried almond and AOVE cake.   

DONOSTI SAUCE, COOKED POTATOES AND GRILLED FENNEL.   

with anchovy in battered vinegar.   

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

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

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

seasonal vegetables and cephalopods with roasted sesame.   

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

Orange scents and gastrique of quince.   

with anchovies in vinegar and manchego cheese.   

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.   

Accompanied by spicy paprika sauce from "la vera" and cassava charcoals.   

Smoked and with jerky sauce. (5und)   

Air of saffron with caramelizated almond.   
RECOMMENDED COCKTAIL ``NEW YORK PUNCH´´

With carrot and orange cream.   

Pumpkin risotto chantarela with broccoli flowers   

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

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

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

Marinated in miso and Xerez wine with parsnip cream, mini corn cobs and kikos powder.   

With grilled tear pea, green basil and lemon sauce.   

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

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

jaughed in provenzal herbs.   

puffed oats and candied peppers.   

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.   

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

KILOGRAM. (ASK US THE WEIGHT OF EACH PIECE)   

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