Our Menu
| INDIVIDUAL DISHES |
| Anchovy toast with escalibada and all-i-olí ADC. |
| Oyster, orange béarnaise and basil BCE. |
| “Gilda” with caviar D. |
| Spanish Potato and miso omelette BCH. |
| Lettuce heart on charcoal and lactic emulsion of marrow C. |
| Rack of lamb, polenta and pepper gel C. |
| Roasted eggplant, miso sauce, almonds and fresh herbs H. |
| TO SHARE |
| Foie gras, duck confit and apple terrine C. |
| Eggs two textures, sea urchin cream and herring caviar BCDE. |
| Txangurro Croquettes ABCF (6 units). |
| Cod fritters ABCD (6 units). |
| Guinea fowl pie, hazelnuts and pumpkin AI. |
| Galician clams in Sherry E. |
| 5-meat cannelloni with mushroom bechamel and juice AC. |
| Artisan Txistorra from Beasain with peppers. |
| Charcoal rice, cuttlefish, prawns and pods DF.(mín 2 ppl) |
| FROM SEA |
| Santurce-style pintxo hake and pan-fried potatoes D. |
| Neck of hake D. |
| Selection of fish from our showcase. |
| THE CHARCOAL GRILL |
| «Morucha» cow chop (Salamanca). |
| «Minhota» ox cutlet (Pais Vasco). |
| «Angus» cow steak (Valladolid). |
| «Rubia Gallega» beef chop (Galicia). |
| Beef tenderloin. |
| «Angus» skirt steak (Valladolid). |
| THE ROAST |
| Quartered suckling pig from Segovia. |
| Lamb leg. |
| All our meats are accompanied by French fries and Padrón peppers. |
| Ask for our suggestions and dishes of the day. |
| A (Gluten) B (Egg) C (Dairy) |
| D (Fish) E (Molluscs) F (Crustaceans) |
| G (Peanuts) H (Soy) I (Nuts) |
| J (Sesame) K (Celery) L (Mustard) |
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