his Pan “al Ajillo”.
OUR CARTE
WE START WITH...
- Garlic Prawns,
- Bonito Cured in Orange Tree Leaves,
Cauliflower, Leek, Chard, Beetroot, Olive, Nougat.
- Foie Gras and Truffle Mi-Cuit,
Shallots, Mistela, Brioche.
- Veal Sweetbread,
Shiso Leave, Spices Caramel, Sesame, Carrot.
- Croquette,
Iberian Ham from Cordoba, Black Garlic, Babaganush.
- Gran Reserve Bellota Iberian Ham,
DOP Los Pedroches, Cristal Bread, Royal Olive Oil from Cazorla.
- Oyster Gillardeau Nº 3 “Tosca Gin Tonic”,
Lemon Confit, Cucumber, Salmon Caviar.
FROM THE SEA
- Cod “Balck and White”,
Squid, Fried Capers, Pickled Spring Onion.
- Local Red Prawns from the Bay,
Grilled Natural on his Bed of Salt.
- Seabass, ( Minimum 2 persons )
Salt Crust with Wild Fennel, Oil Tasting, Selection of Seasonal Vegetables.
- Risotto of “Carnaroli El Segador” from Pego,
Wild Mushrooms and Foie Gras.
ALSO FROM THE EARTH
- Chateaubriand, (min. 2 pers. )
Cooked in Salt, Served in Gueridon, Market Vegetables.
- Frisona Beef Tenderloin,
Grilled, Seasonal Vegetables.
- Duck Breast,
Lavander, Pumpkin, Spices, Vanilla, Roots.
AND TO END WITH...
- Irish or French Coffee.
- Assortment of Ice Cream and Sorbets
Choice of Flavors to your Taste and Our Creativity.
- La “Dame Blanche”,
Vanilla Ice Cream, Hot Chocolate Sauce, Chantilly Cream.
- Green Apple,
Cabrales Cheese, Celery, Chervil, Walnut.
- The Chocolate,
Our Madness…
- Crème Brûlee,
Tonka Bean.
- Cured and Refined National Cheeses,
Panettone, Nuts, Marmelade.