Zagat

mini potatoes with the traditional mix of salsa brava & garlic mayonnaise in an “earth” of black olive

sardines marinated with lime & coconut

vegetable salad seasoned with a gazpacho beet juice reduction

sauteed shrimp served in spicy garlic sauce

fried calamari accompanied by squid ink aioli sauce

slow cooked pork loin confit croquettes

octopus seasoned with olive oil & pimienton de vera served with mashed potato puree

based on a traditional arzak dish of scorpian fish flan topped with cauliflower foam & homemade eggplant caviar

thin slices of beef with pickles, olive oil & cheese obelisk

peas & pork sausage sauteed with peppermint oil, topped with a poached egg

thin sheets of ham seasoned with olive oil

roasted pumpkin salad with chef’s selection of spanish cheeses & nuts

selection of four ibericos sausages

selection of four spanish cheeses accompanied by a pear chutney, tomato sauce & honey

lobster tail on a mosaic of pork trotters, rice couscous, dried tomatoes & seafood soup

monkfish loin served with roasted potatoes & liver puree

cod confit on top of creamed chickpeas, peppers & pil pil sauce, topped with spinach chips

socarrat shellfish paella sprinkled with chorizo

sauteed scallops served with apple slices, dehydrated orange & seasoned mangetout

oxtail hamburger with crispy onions & potato chips

iberian pork cooked pastrami-style

aged, 8 oz beef steak with mushrooms & herbs

confit poussin with garlic, shallots & carrots

jarrett in cabrales sauce & potatoes

classic creamy rice pudding with cinnamon ice cream & crispy rice

warm torrijas with tomate ice cream

terrine of poached pear, licorice lacquer & vanilla ice cream

chocolate mousse with spiced bread, marinated beerries in olive oil & vanilla

brownie with walnuts & cream ice cream