- Sweet potato and parmesan
- Roasted chicken.
Red kuri squash velouté, seerved with leek and nut pesto.
Made with roasted carrots, lime, olive oil, fresh mint. Served with homemade bread.
Beef tataki marinated in soya sauce, ginger and orange, served on top of "pico de gallo" (minced onions, tomatoes, olive oil and lemon).
Smoked beef tongue, served warm with grated turnip and gribiche sauce.
Leeks cooked in katsuobushi broth, homemade ricotta with lemon verbena, and bitter almond vinaigrette.
Seabass carpaccio homesmoked with beech tree wood, paired with citric pulp and red peppercorns.
Smoked sardine fiets on toasts, with leek fondue and thyme.
Roasted eggplant, served with smoked onion compote, roasted hazelnuts, mint, coriander.
Cured duck breast fillet, squash mousseline, zucchini glazed in duck fat, orange sauce and licorice foam.
Organic egg cooked at 64ºC, potato and onion mousseline, bread crumbs, mushrooms and truffle oil.
Roasted beef marrowbone, well-seasoned gravy, katsuobushi (smoked bonito flakes).
Braised pork pancetta and its gravy, pickled radish and cucumber.
Potato millefeuille with cardamom, beef brisket "au jus".
Marinated green olives, traditional recipe.
Fresh mezzi rigatoni homemade with organic eggs and flour. Sweat potato sauce, glazed leeks and gorgonzola cream,
Knife-cut raw meat, parmesan, chives, coriander, parsley, shallots and mustard seeds. Served with green salad and potatoes.
Mixed salad with potatoes cooked with onions; baby gem lettuce, figs, feta and apple.
Sea bream cooked in a bouillon of cocnut milk, vegetables (zucchini, carrots, tomato, sweet potato, onions), kaffir lime leaves, lemongrass and coriander.
Pork secreto cooked at low temperature. Served with sumac sauce and mashed potatoes.
Burrata with semi-dry tomatoes, lettuce and spinach-almond pesto.
Rocket salad, lamb's lettuce and spinach sprouts.
Sautéed potatoes.
Toasted homemade bread, tomato pulp.
Homemade with organic flour bread.
Grandma's custard recipe, made with organic coffee. Served with (or without) Bailey's foam.
Milk and rice pudding, with salted caramel.
Ganache made with organic chocolate 64% cocoa and infused with rosema Served with olive oil and fleur de sel.
Fluffy macarpone cream with caramelized pistachios, on top of cinnamon biscuit.
Poached pear in tonka bean syrup, served with cinnamon cookie crumble.
Lava cake made with organic chocolate 64%cocoa. ⁕ 12 MINUTES BAKING ⁕
Caramelized apple tart. Served with whipped cream with an orange twist.
Lemon zest and licorice root gelato.