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Our Menu

To Start or Share
  • Jamón de Bellota “Blazquez” from Guijuelo
    Cristal Bread, Tomato and Royal Olive Oil.
  • Garlic Prawns
  • Home Made Ham Croquettes
  • Cod and Creamy Cauliflower Risotto
    Tartufata Sauce and Spinach
  • Pickled Wild Mushroom Salad
    Cured Iberian Pork Prey, Tender Shoots, Sprouts, Fondillón, Apple, Pomegranate and Dried Fruits.
  • Duckliver Mi-Cuit with Licorice
    Pear in Spices and Cabernet Sauvignon, Nougat and Brioche
  • Cockles
    "Puchero" Juice, Smoked Foam, Seaweed
  • Scallop and Egg 63º
    Chestnut Cream Soup, Pancetta Cured in Salt
  • Parmentier of Duck Confit
    Sweet Potato, Hazelnut, Cassis Sauce
From the sea
  • Seabass Cooked in Salt with Wild Fennel
    ( min. 2 pers. ), Oil Degustation, Selection of Seasonal Vegetables
  • Cod Fillet Low Temperature
    Mushroom Risotto, Truffle Juice
  • Grilled Turbot
    Leek Cut into Pieces Mediterranean Style, Sauce of Tangerine, Coconut and Saffron
  • Grilled Local Red Prawn
Also from Earth
  • Fillet of Frisona Cow “a la parrila”
  • Rack of Lamb
    to the Essence of Montgo Herbs, Violet Mustard Sauce
  • Bellota Iberian Pork Prey
    “Blazquez”, Smoked Juice, Oil of Paprika “de la Vera”, Aubergine
  • Duckbreast Mulard
    Sauce of Cocoa and Ginger
  • Chateaubriand of Frisona Cow Cooked in Salt
Sweet Temptations
  • Crème Brûlee
    Fravored with honey, Rosemary and Saffron
  • “Chocolate Madness”
  • Selection of Ice Cream
  • Sorbet to your Taste
  • National Cheeses
    Cured and Refined
  • La Dame Blanche
  • Autumn Vegetables