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The Menu

A New Culinary Experience

Starters

  • CUT OF FOIE MICUIT with cinnamon, sherry and nuances of red fruits
  • SALMOREJOwith dried apricot ice cream, berries and almonds
  • JUMBO SCARLET PRAWNSwith shrimps, consommé of their heads, samphire, celery, and apple ice cream
  • LIGHTLY SMOKED SALMON SALAD,roe, fennel and peanuts
  • CUTTLEFISH EGGS EMULSIFIEDwith their own coral, coconut milk and lime air
  • MACERATED BLUEFIN TUNAwith avocados, soy, and mustard
  • VEGETABLES WITH DIFFERENT TEXTURES
  • ALMADRABA TUNA DICE,broken fried eggs, and truffleFINELY SLICED SHRIMP,curry, lime and mango textures
  • VEGETABLES CRUDITÉ,mushroom flakes, pine nuts and cured gouda
  • SEITAN with roasted sweet potatos, artichokes and roasted vegetable juice
  • CANTABRIAN 00 ANCHOVIESwith vegetable tartar, candied tomatoes and watermelon
  • FRUIT SALAD,feta cheese, caramelized walnuts, a honey vinaigrette and ginger ice cream
  • TAGLIATELLE WITH BURRATA,sun-dried tomatoes and chanterelles

Caviar

  • CAVIAR TRADITIONAL CLASSIC (30 GR)
  • CAVIAR ECOLOGIC CLASSIC (30 GR)
  • CAVIAR ECOLOGIC EXCELLSIUS (30 GR)

Served With Sour Cream, Blinis And Garnish

  • Pretorian Imperial Caviar, Beluga
    fresh, 100% Iranian, Malossol 000
  • Pretorian Imperial Caviar, Beluga
    fresh, 100% Iranian, Malossol 000 paired with house champagne Ruinart Blanc of Blanc or Belvedere frozen vodka
  • Pairing with Champagne Moët o Frozen Vodka

From the Sea

  • 5J GLAZED COD,potatoes and egg yolk
  • SEA BASS,musk mallow espresso, mirliton squash, and rosemary
  • COD CHEEKS with brandade, Seville oranges and liquefied black olives
  • MONKFISH FILLET,figs, and bone marrow
  • NORWAY LOBSTERwith lido rice and a smoked Idiazabal cookie
  • ALMADRABA TUNA STEAKwith Sanlúcar Potatoes and romescu from its ownskin (minimum 800 gr)

From the Land

  • RETINTO SIRLOIN STEAKtartar cooked on the spot
  • WAGYU VEAL,bread, tomato and olive oil (200 gr)
  • NATIONAL ANGUS, RETINTO SHORT LOIN STEAKit’s skirt in a torrija and pepper extract (200 gr)
  • TRUFFLE AND MUSHROOM RISOTTOwith Iberian pork end loin and truffles
  • TRADITIONAL SUCKLING PIGwith pineapple and sweet potato fries
  • AGED RETINTO BEEF SIRLOIN,chanterelles, royal coffee and a Payoya goat milk emulsion (200 gr)
  • DUCK MAGRET AN L’ORANGE,Sasho pepper, corn, oats and a foie reduction

Desserts

  • LIMONCELLO SORBETAN
  • ISSUE WITH THE COFFEE!Milk cream, amaretto liqueur and coffee
  • AN END TO THE EVENINGwith red love apples textures of chocolate, cider and apples
  • TOCINO DE CIELOwith cottage cheese and champagne marc
  • A WALK THROUGH THE PARKTextures of chocolate, fruits and sugar
  • FRUIT SALADASSORTED HOUSE MINARGADICES(Minimum 2 people)