Menu made with market and seasonal products, so its composition is changing, but not its process and cooking, which maintains our traditional imprint.​​

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"Gazpachuelo" - fermented chilies - red mullet
 

Spinach - oyster - sheep - quince​

 

Seasoned beans - white "porra" - green pepper
 

Fish head rillettes

 

Maimones - garlic paprika - eel soup
 

Sea bass - parsley - lemon

 

Beans - beef jerky - cacio e pepe
 

Veal sweetbread - miso mousseline

 

Lentils - partridge pâté - onion
 

Quail - fried - roasted​

 

 

Pear - wine lees
 

Sheep - tonka bean - cashew

 

Toasted jasmin cream