With olive oil and vegetables

Tramezzini bread and escalivada.

On puffed bread

With roasted peppers and micro mixture

Chef’s style

With Iberian pork shoulder cut

With purée, olive oil and egg cooked at 63ºC

With scallop and “Jerky” from Leon

With quail’s egg and cured Iberian ham

With “broken” tomatoes

Chef´s style

With cheese vinaigrette and micro salad

With egg and cured ham

Home made grandmother’s style

Chef’s style

With ham, cheese, omelette, garlic, parsley

With a hint of seafood

With seasonal mushrooms

Charcoal cooked * minimum 2 pax

With squid strips and peas

Charcoal cooked *mínimum 2 pax

Bilbao style

Not tossed. Only cooked one side.

Creamy leek velouté accompanied by fire-roasted pea pods and their fresh peas

With cold tomato soup “salmorejo” and hot radish

Finger licking good

With pilau rice

With potatoes

With potato purée

With chips

Consult daily recommendations

With foie gras and ham

In its own juices (5 portions)

Charcoal grilled with garnish

Finely cut slices of macerated sirloin filet with parmesan cheese (lightly done)

Perfectly cooked

Sirloin filet steak, cut into small pieces by hand and seasoned

100 gr. Perfectly cooked

A special varied choice

An even more special choice

With finely ground Hazel nut and “peta zeta” (like a popping candy)

Good for any season

With orange, carrot and ginger smoothie

Oven cooked cheese cake

With coconut “soup” and cinnamon ice cream

Gold and chocolate

with vanilla ice cream

Selection of dessert cheeses