CARTA – INGLÉS

TO OPEN MOUTH

Octopus salad with paprika and crispy sea lettuce  12.00

Tuna poké with kimchy sauce (peanuts, carrot, cucumber, wakame, pineapple, avocado and red tuna)  14.50

Kumato tomato salad seasoned with Cantabrian anchovies 13.00

Table of cured sheep cheese with red fruits and nuts  14.00

Burrata salad with dried fruit and tomato confit vinaigrette 14.5

PECKING

Vegetable wok with noodles and sauteed prawns 16.50

Yakitori chicken with kimchee sauce and teriyaki sauce  13.50

Fried cuttlefish in strips  18.00

Homemade stew croquettes with ali oli sauce 12.00

Cheek cannelloni with tomato sauce and goat cheese  16.00

Cheese and pear ravioli with cheese sauce  15.50

Cochinita pi bill tacos (2 units) 12.00

Prawns with garlic, ali oli and truffle 16.50

Marinated prey, honey and mustard sauce, crispy onion 16.50

ALMADRABA TUNA FROM CONIL

Red tuna tartare with soy mayonnaise and sea lettuce 19.00

FROM THE SEA TO THE TABLE 

Cod confit in tomato with roasted potatoes 19.00

Grilled octopus rejo with roasted potatoes and mojo picón 21.00

Grilled squid with sautéed potatoes in its ink 22.00

CARNIVORES

Grilled 100% Iberian pork with potatoes, roasted vegetables and mojo picon sauce 21.00

Old aged cow tenderloin (30 days) with potatoes, roasted vegetables and mojo picon sauce 26.00

Pork rib cooked at low temperature with barbecue sauce and roasted potatoes 20.00

Retinto hamburger with truffle sauce, havarty cheese and crispy onion 14.50

DESSERTS

Brioche bread French toast with coffee mousse cream, cinnamon and vanilla ice cream 6.50

Chocolate brownie with white chocolate cream and vanilla ice cream 6.50

Creamy baked cheesecake with blueberry jam 6.50