COLD STARTERS
White shrimp from Huelva. 2
Iberian acorn-fed ham.
Nacional cheese plate: Idiazábal cheese, Apolonio cheese, trufado cheese, payoya. 1-7-8
Cold potatoes and vegetables with confit tuna belly, thyme with pickles and piparra. 1-3-4
Sea bass “Ceviche” and tiger’s milk ceviche. 1-4-9
Burrata salad with Pork rinds, nuts “garrapiñadas” and baby leaf. 7-8-10
Red Tuna tataki with japanese seaweed salad, guacamole cream and crispy sesame. 1-4-6-11-12
HOT AND COLD SNACK
Snack Board Snack board 4 croquettes, confit tuna belly salad, tuna pork rinds and sample of our cheeses. 1-3-4-7
Lemon fried cod. 1-4
Iberian loin croquettes with peppers mayonnaise. (four
units) 1-3-7
Duck croquettes with hoisin sauce. (four units, extra
unit 2,50) 1-3-7
Glazed pork cheeks on brioche and crispy parsnips. 1-3-7-12
Fried potatoes in slightly spicy sauce with tomato. “our bravas”. 1-3-4
Bernarda style Eggs: French fries with eggs and acorn-fed Iberian ham. 3
PASTA AND RICE
Iberian pork rice in Paella. (minimum 2 per person) 9
Black rice in paella with seafood .(minimum 2 per person) 2-4-9-14
Confit duck risotto with thyme, rosemary and cream cheese “Torta de casar”. 1-7-9-12
Creamy seafood rice (minimum 2 per Person) 7-9-12
Wild mushroom pappardelle with poached truffled egg. 1-3-7
FISH
Braised octopus on mashed potatoes paprika with crunchy sea. 1-4-12-14
Confit cod loin with homemade tomato sauce and cassava chips. 1-4
Jerez style sauteed prawns in extra virgin olive oil in a confit garlic creamy sauce. 2-7-12
Sauteed baby squid, caramelized onions and bacon in px sauce. 1-12-14
MEATS
Sirloin retinta Certified with panache aniseed vegetables. 7-12
Beef tender loin 300 grs. certified fat-free with roasted baby potatoes, tomato cherry and padrón peppers.
High beef tender loin cut of 500grs. ot 700 grs. certified with roasted baby potatoes, tomato cherry and padrón peppers.
Slices duck of magret on orange puree and carrot with roasted peach, dried apricots, cane honey syrup, cinnamon and cloves. 7
Grilled Iberian feather loin with fries and padrón peppers.
Pork feather loin with fries and padrón peppers.
Iberian pork “presa” caramelize with mustard jam over toasted brioche. 1-3-7-10
DESSERTS
Brioche French toast with ice cream vanilla and
perrunilla. 1-3-7-8
Creamy cheesecake with walnuts and maple syrup. 1-3-7-8
Devil food cake “Tarta de chocolate”. 1-3-7-8
Carrot cake. 1-3-7-8
VAT INCLUDED
