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STARTERS


  • Mesclun Salad with walnuts guacamole, pistachios in lemon and prawns in cinnamon oil

  • Foie gras and apple millefeuille with caramelized onions and honey

  • Piquillo peppers with anchovies in candied lime oil and pepper

  • Tempered Octopus Carpaccio with anchovies in garlic oil, Sweet paprika and tomatoes cherry

  • Grilled asparagus with truffle bechamel gratin with parmesan

  • Iberian Ham of Acorn

  • Fishhermen’s Soup

  • Chicory Salad with Smokeds and Roquefort sauce with nuts

  • Prawns salad, buds, pineaple and strawberry with toasted almonds and the raspberry vinaigrette





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