letter

“there is no modernity
without a good tradition”

TASTING MENU

seasonal menu
The menu will be served with a tasting of bread, oil and butter.
Seasonal products are subject to change depending on the market and season.
At the diner's request, the menu can be adapted for allergies, intolerances or personal preferences.

Amontillado clams with green chickpeas, marine emulsion, Buddha's hand and tobiko.

Creamy chicken with crispy skin, figs, pickled mustard and ponzu.

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Seasonal tomato salad on top of a gelée of its essence with cured bonito, lovage emulsion and seasonal sprouts.

Balotina and rabbit rib with zucchini flower, pickled sauce, cordyceps and amaranth.

Roasted mullet with aromatic herb sauce, pickled onion petals, semi-dried tomatoes and forest strawberries.

Grilled squab with Cantonese sauce, confit maitake, beetroot and purple basil

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Cherry, green bean ice cream and cherry infusion.

“Raised” peach, tonka bean and lemon verbena.

Little fours.

LUNCH MENU

midday from Tuesday to Friday, excluding holidays.
Some dishes may vary according to availability in the market.

Creamy chicken with crispy skin, figs, pickled mustard and ponzu.

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STARTERS (1 to choose)

Creamy almond rice with smoked eel, creamy glazed beef and saffron mayonnaise.

either

Seasonal tomato salad with vinaigrette, cured tuna and lovage emulsion.

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MAIN COURSE (1 to choose)

Iberian pork with braised oyster mushroom, smoked corn cemoso, pork demi-glaze and watercress.

(option in exchange for beef fillet with supplement +7€)

either

Grilled hake with marine emulsion, fennel cream, pickled onion petals and chickweed.

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DESSERT

Miso flan with bourbon vanilla ice cream and chocolate kikos.

Price: €35 (drink not included)

A LA CARTE