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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Cold onion gazpacho
 

Prawn- broccoli - cauliflower - raifort

 

Dressed verdinas - white porra - green pepper
 

Fish head rillettes

 

Maimones - garlic - paprika - eel soup
 

Anchovies - rice - pickles
 

Fish of the day - parsley - burnt lemon
 

Veal sweetbread - herb escabeche
 

Quail - fried - roasted

 

 

Pear - wine lees
 

Chocolate - tonka bean - dairy

 

Toasted jasmin cream