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Our Menu

 

INDIVIDUAL DISHES
Anchovy toast with escalibada and all-i-olí ADC.
Charcoal oyster, champagne sauce and caviar CED
Traditional “Gilda” D.
Charcoal lettuce heart, beet vinaigrette and aromatic butters C
Roasted eggplant, miso sauce, almonds and fresh herbs HI

 

TO SHARE
Cured Wagyu (A5) with charcoal toast A
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.

 

FROM SEA
Santurce-style pintxo hake and pan-fried potatoes D.
Neck of hake D.
Selection of fish from our showcase.

 

THE CHARCOAL GRILL
«Angus» beef chop.
«Minhota» ox cutlet (Pais Vasco).
«Angus» chop Miguel Vergara (Valladolid).
«Frisona» chop «Selección Diamante».
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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