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The Menu

A New Culinary Experience

Starters

  • GRAPES, BREAD AND CHEESE Añejo de Barros pure cured sheep’s cheese
  • 5J PRIVATE SELECTION 100% Iberian Acorn-fed ham. Private Selection (100gr)
  • CUT OF FOIE MICUIT with cinnamon, sherry and nuances of red fruits
  • BUTTERNUT SQUASH SOUP, dewlap basted at 65ºc, apple lime tartar and jumbo shrimp sashimi
  • BRESAOLA CARPACCIO with roasted parsnips, arugula mousse, truffle oil and parmesan cheese
  • DEER SALAMI with thyme, persimmon and cheese
  • TEXTURES OF ARTICHOKES with pistachio, chocolate mint, free-range chicken in rasher and roasted tomato broth
  • MACERATED ALMADRABA TUNA with avocado and lime
  • TRADITIONAL CAVIAR with creamy cauliflower and white chocolate
  • GRILLED VEGETABLES, kale in soy tempura, and roasted red pepper hummus
  • ALMADRABA LINE CAUGHT TUNA DICE, fried eggs, and truffle
  • SEA ANEMONE, with a chard stew and its “pringá”
  • CHANTARELLA AND NÍSCALOS MUSHROOMS,
    truffle red Pontiac, “presa ibérica” roast beef , blueberry and Rosemary air
  • SEITAN WITH SMOKED TOFFU, Tofu of wheat gluten, roasted sweet potato and roasted vegetables
  • CRUDITÉ OF COURGETTE and carrot noodles, Heura, coconut milk and peanuts
  • SMOKED SALMON SALAD, sprouts, peanuts, pink grapefruit juice, and toasted sesame oil
  • FRESH PASTA LINGUINI with mushrooms, parmesan crumbs, peas, spinach, and Mollet egg

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

  • ALMADRABA TUNA STEAK with Sanlúcar Potatoes and romescu from its own skin
  • COD, in tempura with Spirulina guacamole, spicy radishes
    and seaweed salad
  • MEAGRE, olive oil hollandaise cream, black garlic and sherry
  • STURGEON WITH TÍO PEPE SHERRY, crispy baby prawn fritters, ratatouille and aioli lactones
  • LEMON FISH with velouté of basil and peas with Burrata
    mozzarella, smoked pancetta and onions
  • LOBSTER stew from its own shell, gnocchi and olive oil caviar

From the Land

  • RETINTO SIRLOIN STEAK TARTAR
    cooked on the spot
  • WAGYU VEAL, peanut mole, potato gratin and vegetable
    tempura
  • NATIONAL ANGUS LOW LON over stone, creamy potatoes, and Comt cheese
  • TRUFFE AND MUSHROOM RISOTTO with Iberian pluma (pork belly) and ham shavings
  • AGED RETINTO SIRLOIN STEAK, Monalisa potatoes and caramelized Piquillo peppers
  • LOG OF SUCKLING PIG with ginger, apple and pineapple
  • DUCK MAGRET, beetroot root, cloves and quinoa crumble

Desserts

  • PASSION FRUIT SORBET
  • AN ISSUE WITH THE CAPPUCCINO! Milk, Chocolate, Coffee and cookies
  • AN EVENING of chocolate and tocino de cielo (Egg yolk and Sugar Custard)
  • “CRUZ DEL CAMPO BEER” TRIBUTE
  • ROSEMARY FLAMBÉ CREAM WITH WILLIAMS
    PEAR
  • VOLCANO FLAVOURS chocolate and fruit
  • FRUIT SALAD with raspberry ice cream
  • ASSORTED HOUSE MINARGADICES
  • ASSORTMENT OF CHEESES 6 Portions (160-200 gr) Approx. total weight
  • ASSORTMENT OF CHEESES 3 Portions (90-120 gr) Approx. total weight
  • INDIVIDUAL PORTION (50-60 gr) Approx. total weight