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Aragonese Pyrenees caviar produced using the Iranian method. The roe ranges from 23 to 25 mm in diameter. Served with butter blinis.

Barbate mojama and fried almonds.

4 pieces with toast and tomato jam.

Semi-cured Iberian dam with soy sauce, extra virgin olive oil, citrus, and aromatics.

A selection of three domestic cheeses, accompanied by roasted pepper jam and local walnuts.

Duck foie gras with smoked pineapple chutney, served with spiced bread.

Free-range chicken stew, pickles, red onion, mustard mayonnaise, honey and corn praline.

First prize for the best *ensaladilla* in Seville in 2023.

Artichoke hearts confited in olive oil and dressed with a sun-dried tomato, vegetable, and pesto vinaigrette.

Almadraba bluefin tuna sashimi dressed with mango, lime, yellow rocoto pepper, and cilantro.

With mushrooms, Parmesan cheese, and white truffle.

Ask about our croquettes of the week.

Marinated, boneless chicken thighs, fried and coated in Korean barbecue sauce, served over basmati rice scented with ginger and sheep's milk butter.

Buttered toast sandwich with oxtail and Monterey Jack cheese, served with chipotle ketchup.

Tempura cod, accompanied by a smooth leek cream and a *pil-pil* sauce made from its own bones. Finished with dashi broth.

We will always have a fresh fish dish available, sourced from our own coasts.

Slow-roasted leek glazed with a citrus escabeche, accompanied by fried eggs from Cobardes y Gallinas farms.

With french fries and Padrón peppers. Aged for 30 days.