- Sweet potato and parmesan
- Codfish and thyme.
Smoked sardine filets on toasts, with leek fondue and thyme.
Mixed vegetable velouté, served with croutons and olive oil.
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.
Cuttlefish cooked at low temperature with lemon and thyme, pea cream and brined beetroot.
Leeks cooked in katsuobushi broth, homemade ricotta with lemon verbena, and bitter almond vinaigrette.
Salmon carpaccio homesmoked with beech tree wood, paired with citric pulp and red peppercorns.
Roasted eggplant, served with smoked onion compote, roasted hazelnuts, mint, coriander.
Cured duck breast fillet, squash and turnip glazed in duck fat, orange sauce and ginger foam.
Organic egg cooked at 64ºC, parmesan cream, sautéed mushrooms, guanciale.
Marinated green olives, traditionnal recipe.
Homemade tagliatelle, homemade ricotta, glazed cherry tomatoes, spinach pesto with hazelnuts.
Knife-cut raw meat, parmesan, chives, coriander, parsley, shallots and mustard seeds. Served with green salad and potatoes.
Mixed salad with butternut, baby gem lettuce, asparagus, squash seeds and blueberries.
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 roquette-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.
Lemon zest and licorice root gelato
or
Strawberry and orange blossom sorbet.
Made with organic chocolate 64% cocoa, served with olive oil and fleur de sel.
Fluffy macarpone cream with caramelized pistachios, on top of cinnamon biscuit.
Poached apricot in tonka bean syrup, served with cinnamon cookie crumble.