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Wild red tuna carpaccio with rosemary oil, avocado mayonnaise, and poached quail egg 30,00
Monkfish medallion salad prepared "Langoustine-Style" with melon and mint cream and its pearls 27,00
Avocado cannelloni with langoustine tartare and scallop meat with vermouth sauce 26,00
Strawberry Gazpacho with ½ peeled lobster and summer vegetable timbale 39,00
Pig's trotter rolls with fine courgette cream and courgette flower, with cod brandade 26,00
Wild red tuna tartare with sherry and avocado mayonnaise 37,00
Locally wild fish (price/100 gr)
Sea Bass 11,00 - Gilthead 10,00 - Turbot 10,00 - Dentex fish 11,00 - Red scorpionfish 10,00
John Dory fish 10,00 - Red bream 9,00 - Remol 10,00 - Snapper 10,00 - Pagellus 9,00
Lentil ball stew with salsifies and confit vegetables 25,00 *
Spider crab cannelloni with spider crab mousseline and coral 27,00
Hake supreme with courgette cream, basil and confit tomato vinaigrette 28,50
Cod loin confit with Pil Pil sauce, sultanas, pine nuts, and a roasted vegetable timbale 30,00
Wild red tuna fillet medallions with crispy Iberian ham and Muscatel reduction 40,00
Peeled lobster with coral-roe mousseline on a bed of truffled parmentier potato 45,00
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Confit and roasted lamb rolls in Garnatxa wine with glazed onions 26,00
Magret of duck with orange and orange segments with sautéed raisins and pine nuts 29,00
Angus beef rib confit with whole grain mustard sauce and “Padrón” peppers 28,00
Crispy loin of suckling pig in its juice and a timbale of confit and gratin apple 26,00
* Vegan specialities
** Vegeterian specialities