Holiday Menu
Available on October 9 and 12 at noon.
Available for a minimum of two people.
Appetizers are served in proportional quantities for the entire table.
Choose a starter from each group
GROUP «FUM»
Burrata and Valencian tomato salad from our garden
With seasonal fruit and topped with a peanut vinaigrette.
(Celery)
(Nuts)
(Milk)
Fum style salad
With beach cuttlefish, black olive powder, piparra trout roe, capers, and corn chips.
(Mollusks)
(Gluten)
Egg
Soy
(Fish)
GROUP «DE»
Tuna tartar marinated in citrus fruits
On guacamole. With corn chips and trout roe.
(Gluten)
Fish
Egg
Soy
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)
GROUP «LLUM»
Beach cuttlefish
Over a white garlic cream, topped with raw Marcona almonds, caramelized pistachios, toasted almonds, and fresh sprouts.
(Gluten)
Mollusks
(Milk)
(Nuts)
Duck breast tataki
With demi-glace and freeze-dried raspberries.
(Gluten)
Main course per person
Rice dishes and fideuà are served for a minimum of 2 people.
Maximum two types per table.
All our rice dishes and fideuà contain saffron.
Senyoret-style rice
With shrimp, prawns, beach cuttlefish, squid and mussels.
Paella or mellow.
Crustaceans
Fish
Mollusks
Sulphites
Crumbled duck rice Km 0
With artichokes and tender garlic.
Paella or mellow.
Celery
Fideuà of Iberian pork
With wild asparagus and truffle cream with mushrooms.
Gluten
Celery
Black Angus Entrecôte
With potatoes and Padrón peppers.
(Gluten)
Semi wild sea bass
With confit leek, homemade miso sauce and mushrooms.
Fish
(Milk)
(Celery)
(Sulphites)
(Soy)
Assortment of homemade desserts
32.00 €
This menu requires previous reservation
The fish products have been subjected to prior freezing which guarantees that they are free of anisakis.
