Anchovy «albardado», cured bacon and orange air (AD).
Glazed scallop, cellery foam (EK).
Roasted Pak Choi, Idiazabal sauce, almonds and yeast (CI).
Sea urchin cream, “hollandaise” of miso and truffle (BCF).
«Santurce-style» hake with pan-fried potatoes (D).
Royale-style guinea fowl (BC).
Cheesecake, citrus and ginger crunch (ABC).
50€ per person. Drinks not included.
The menu will only be served per full table
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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