TO OPEN MOUTH
Octopus salad with paprika and crispy sea lettuce 13.50
Tuna poké with kimchy sauce (peanuts, carrot, cucumber, wakame, pineapple, avocado and red tuna) 16.50
Kumato tomato salad seasoned with Cantabrian anchovies 14.50
Table of cured sheep cheese with red fruits and nuts 15.00
Burrata salad with dried fruit and tomato confit vinaigrette 15.50
PECKING
Vegetable wok with noodles and sauteed prawns 16.50
Yakitori chicken with kimchee sauce and teriyaki sauce 15.50
Fried cuttlefish in strips 19.00
Homemade stew croquettes with ali oli sauce 12.00
Cheek cannelloni with tomato sauce and goat cheese 16.50
Cheese and pear ravioli with cheese sauce 17.00
Cochinita pi bill tacos (2 units) 12.00
Prawns with garlic, ali oli and truffle 18.00
Marinated prey, honey and mustard sauce, crispy onion 16.50
ALMADRABA TUNA FROM CONIL
Red tuna tartare with soy mayonnaise and sea lettuce 22.00
FROM THE SEA TO THE TABLE
Cod confit in tomato with roasted potatoes 22.00
Grilled octopus rejo with roasted potatoes and mojo picón 23.00
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 27.00
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 7.00
Chocolate brownie with white chocolate cream and vanilla ice cream 7.00
Creamy baked cheesecake with blueberry jam 7.00