TO OPEN MOUTH
Octopus salad with paprika and crispy sea lettuce 12.00
Tuna poké with kimchy sauce (peanuts, carrot, cucumber, wakame, pineapple, avocado and red tuna) 14.50
Kumato tomato salad seasoned with Cantabrian anchovies 13.50
Table of cured sheep cheese with red fruits and nuts 14.00
Burrata salad with dried fruit and tomato confit vinaigrette 14.50
PECKING
Yakitori chicken with kimchee sauce and teriyaki sauce 13.50
Fried cuttlefish in strips 18.00
Homemade stew croquettes with ali oli sauce 11.50
Cheek cannelloni with tomato sauce and goat cheese 15.00
Cochinita pi bill tacos (2 units) 12.00
Prawns with garlic, ali oli and truffle 17.50
Marinated prey, honey and mustard sauce, crispy onion 16.50
ALMADRABA TUNA FROM CONIL
Red tuna tartare with soy mayonnaise and sea lettuce 21.00
FROM THE SEA TO THE TABLE
Cod confit in tomato with roasted potatoes 19.50
Grilled octopus rejo with roasted potatoes and mojo picón 22.50
Grilled squid with sautéed potatoes in its ink 19.50
CARNIVORES
Grilled 100% Iberian pork with potatoes, roasted vegetables and mojo picon sauce 19.50
Old aged cow tenderloin (30 days) with potatoes, roasted vegetables and mojo picon sauce 26.00
Retinto hamburger with truffle sauce, havarty cheese and crispy onion 14.50
DESSERTS
Brioche bread French toast with coffee mousse cream, cinnamon and vanilla ice cream 7.00
Creamy baked cheesecake with blueberry jam 6.00