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 - Mackerel
 

Prawn-broccoli - cauliflower - raifort
 

Seasoned broad beans
 

Fish head rillettes
 

Grouper fish - parsley - snail
 

Anchovies - rice - pickles
 

Maimones - all I pebre eel
 

Sweetbread - pickled herbs
 

Stuffed quail

 

 

Pear - wine lees
 

Medlar - white chocolate - grapefruit
 

Suso
 

Toasted jasmin cream