Appetizers

Crispy tomato-rubbed flatbread drizzled with olive oil 

Ham or porcini mushroom croquettes 

Fried artichokes 

Anchovies from the Cantabrian Sea

Andalusian-style fried squid with spicy tomato sauce

Cider steamed mussels

Iberian ham

Lamb brain fritters with rocket

Baked sea urchins

Vegetable tempura , with prawns

Starters

Baked fish soup

Creamy sweet potato soup with mushroom royale 

Beet salad with creamy cheese and balsamic vinaigrette 

Quinoa and avocado salad 

Cod confit and spinach salad with romesco sauce oil

Crispy scampi salad with orange vinaigrette

Artichoke carpaccio with almonds and Parmesan

Caramelized apple and duck foie gras stack with fig jam

Cabbage and potato mash with Iberian pork jowl

Crispy pig’s trotters with cauliflower parmentier

Scallops with aubergine, roasted green pepper and crispy Jabugo ham

Sobrasada ravioli with apple and yogurt sauce

Poached egg and stewed vegetables with red pesto 

Fried chickpeas with Catalan pork sausage

Artichoke heart confit , with Jabugo ham

Rice

Vegetable rice , with or without cod

Rice with fish

Parellada rice, deboned and shelled

Soupy lobster rice

Black cuttlefish ink rice

Saffron rabbit and green bean rice

Pig’s trotter and razor clam rice

Porcini mushroom risotto 

 

 

Fish

Baked miso salmon mi-cuit with baby vegetables

Seabass in salt crust or baked in the traditional style

Cod with chickpea hummus, vegetables and La Vera paprika tuile

Monkfish medallions with browned garlic sauce and clams

Hake loin with saffron potato confit

and Padrón green pepper

Prawn and monkfish stuffed squid with almond sauce

Meat

Steak tartare with straw potatoes

Boned pig’s trotters stuffed with mushrooms

Red wine braised boned oxtail

Beef tataki with celery purée and braised shallots

Suckling lamb cooked at low temperature with ratafia sauce

Pickled partridge with pearl onions

Caramelized Iberian pork skirt steak with Pedro Ximénez and potato stack

Beef sirloin steak on a bed of spring onions and Port wine sauce