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Our Menu

 

INDIVIDUAL DISHES
Anchovy toast with escalibada and all-i-olí ADC.
Charcoal oyster, champagne sauce and caviar CED
Ivantxu’s “Gilda” D.
Charcoal lettuce heart, beet vinaigrette, herbs butter, sundried tomato and kalamata olives C
Roasted eggplant, miso sauce, almonds and fresh herbs HI
Piquillo peppers with “ox meat” and Tarragon bechamel AC

 

TO SHARE
Cured Wagyu (A5) with charcoal toast A
Grilled vegetables with Romesco AI
Eggs two textures, sea urchin cream and herring caviar BCDE.
Txangurro Croquettes ABCF (6 units).
Cod fritters ABCD (6 units).
Pink tomato, vanilla, pickled onion, aromatics, figs.
Galician clams in Sherry E.
5-meat cannelloni with mushroom bechamel and juice AC.
Artisan Txistorra from Beasain with peppers.
Charcoal rice.

 

FROM SEA
Santurce-style pintxo hake and pan-fried potatoes D.
Neck of hake D.
Cod, spicy honey hollandaise and roasted pepper BCD
Fricandó of monkfish with chanterelles ADFI
Charcoal sea bass, Concassé tomato, Kalamata olives, shrimp Foam CDF
Charcoal jig squid, ink meuniére, chive oil DC

 

THE CHARCOAL GRILL
“Charra” beef chop (Salamanca)
National Waygu chop.
«Angus» chop Miguel Vergara (Valladolid).
«Cachena» chop (Galicia)
Matured cow «Picaña».
Beef tenderloin.
Iberian acorn-fed pork spiced «Presa»

 

THE ROAST
Quartered suckling pig from Segovia.
Quarter 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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