Easter Menu
Available on April 3 and 6.
Starters are served in proportional quantities for the whole table. Minimum two people.
Tasting starters
Cheese platter
Pasteurized.
Different texture, different flavor.
Payoya cured goat cheese
Milk cured in Iberian lard and rosemary.
D.O. Cádiz
Cured laxta sheep cheese
Handmade.
Matured for 7 months.
D.O. Idiazábal
El Esprimijo sudao goat cheese
Handmade. Matured for 3 to 4 months.
D.O Extremadura
Orange and quince marmalade with red wine.
(Gluten)
Milk
(Sulphites)
Artichokes in tempura batter
With flambéed guanciale and romesco sauce.
Gluten
Nuts
Beach cuttlefish
On a bed of white garlic cream and raw Marcona almonds. With caramelized pistachios, toasted almonds, and sprouts.
(Gluten)
(Nuts)
Mollusk
(Milk)
Choice of main course
Blue crab rice
With cuttlefish and squid.
(Paella or mellow)
Crustaceans
Fish
Mollusks
Sulphites
Crumbled duck rice
With spring garlic.
(Paella or mellow)
Semi wild sea bass
With confit leek, homemade miso sauce and mushrooms.
Fish
(Milk)
(Celery)
(Sulphites)
(Soy)
Iberian ribs
Glazed with yuzu, cooked at low temperature. Served on a bed of potato, bacon, and spring garlic.
(Gluten)
Milk
Soy
Desserts
Assortment of homemade desserts
Milk
Gluten
35.00 €
Drinks not included.
The fish products have been subjected to prior freezing which guarantees that they are free of anisakis.
