Seasonal recommendations

Starters

Wild red tuna carpaccio with rosemary oil, avocado mayonnaise, and poached quail egg 30,00

Lobster stew from our coast with garlic toast and mild oil. (Minimum 2 persons) 68,00

Timbale of baby squid with sautéed mushrooms, pancetta and creamy potatoes 26,00

½ Peeled lobster marinated in pickled autumnal fruit and vegetables with cuttlefish meatballs 39,00

Pork trotters and scallop rolls with creamy pumpkin purée and pomegranate, raisin and pine nut vinaigrette 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

Main courses

Lentil ball stew with salsifies and confit vegetables 25,00 *

Spider crab cannelloni with spider crab mousseline and coral 27,00

Hake supreme with sautéed mushrooms and salsify mousseline 28,50

Cod loin with quince aioli, creamy sweet potato and sweet potato chips 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