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Welcome

Our menú is subject to change depending the season

Thanks in advance

START

  • Cold stasrters
  • Oyster Nathalie & Sebastien nº 2 (Dolus-d’Oléron) unit. 4,50
  • Anchovy brioche with goat’s smoked butter unit. 4,75
  • Steak tartare brioche 7,50
  • Shrimps from fish local market “dressing salad” “salpicon" 19
  • Our russian salad with skate fish and white prawns 17

    half rations 9

  • Sea bass ceviche 18
  • Our cuttlefish salad with chile’s mayonnaise 15

  • Cured foie (anchovy salt) and apple hoisin 18

    half rations 9,50

  • Hot starters
  • Our homemade fritter with cod and crispy cod skin unit. 3,50
  • Eggplant on the flame 17,50
  • Homemade iberian ham croquettes made with fresh goat milk unit 3,50
  • Fresh cuttlefish and citrics kimchee 17
  • Skewerew hake “kokotxas” in green sauce 19,50
  • Frisona cow’s meatballs with Perigourdine sauce 16
  • Cannelloni stuffed with chicken from Las Landas, Truffle and Comté cheese 18,50

MAIN COURSES

  • Lacquered fish market monkfish, vizcaina and bakery potatoes (approximately 1 kg) 35
  • Bluefin tuna Akami (upper part of back meat), onion’s soup and cured yolk 26
  • ASK FOR OUR FISH FROM LOCAL FISH MARKET

  • 100% acorn-fed Iberian chop (cooked at low temperature and finished with shoots) 26
  • Premium national cow chop (approximately 1 kg) 75/ud

RICES

  • Valenciana: Chicken, rabbit and vegetables 18
  • Senyoret: Monkfish, cuttlefish and red prawns 19,50
  • Our oven baked rice 19
  • Pulpo, sobrasada y Octopus, sobrasada and Iberian pork 21
  • Red shrimp, monkfish and artichokes 27
  • Blue lobster and monkfish 28
  • Loin of iberian pork, foie and boletus 19,50
  • Noodles with duck, foie and boletus 19,50

All our rice dishes are made with AOVE, using the suitable rice’s varieties depending the way of cooking. Mínimum 2 people. On request

MENÚ DEL CHEF

Nuestro menú degustación diseñado cada día por nuestro chef Xema Gómez con el fín de hacer que tu experiencia sea lo más agradable posible

De lunes a viernes

(servicio comidas-excepto festivos)

Aperitivo
1 entrante
1 principal
1 postre

24,50 €

(no incluye bebidas)
Solo se servirá a mesa completa

DESSERT

  • Homemade cream caramel made with fresh sheep’s milk, Madagascar’s vanille and tonka vean chantilly 7
  • Yuzu pie 7
  • The chocolate cake (Valrhona), hazelnut and chantilly 6,75

  • Our cheesecake 8

  • Pistachio DOP Bronte and Ivoire white chocolat tiramisu 7,50
  • Our apple pie with vanilla icecream 7,50

Dishes contain more ingredients than those mentioned. In case of allergy or intolerance, please contact us.

( EU Reglament 1169/2011).

VAT included – Prices expressed in Euros (€)

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