“Melva canutera” Frigate with potato salad

Russian salad with mackerel, black garlic mayo, basque chilli pepper, olives and chives

Anchovies with smoked butter (4 unit)

Mussels in Pickled sauce with white garlic and cashew, pickled mussel juice ajilimójili and julienned kaffir lime.

“Payoyo” Cheese with Moscatel Jam, Walnuts and Raisins

Lazy Omelette with potatoes, shrimps and kimchi mayo

Salted and oiled bluefin tuna assortment with fried almonds and capers. ( Ijada, Sarda, Smoke Tuna...)

Sirloin Carpaccio with “Payoyo” Cheese, Lamb’s Lettuce and Red Wine Reduction

“Payoyo” salad with Payoyo cheese, walnuts, apple, raisins, sesame seeds, Pedro ximenez sauce, and honey and mustard dressing

Vegetable Wok with Muhammara (red pepper and walnut) and Oxigarum (Sea vinegar)

Tuna meatballs with oloroso wine tomato sauce (6 unit)

Tuna Belly in an Onion Stew with Onion and Baked Potato

King Prawns in Spicy Sauce

Semi cured Tuna with Lamb's Lettuce Cream and Toasted Almond Cream.

Iberian pork Cheeks with Pumkin Parmentier

Fan-Shaped Marinated Pork in kimchi with Chips

45-day Matured Beef Entrecôte 400 gr. with Fried Potatoes

Chocolate cake with Berries Chutney

Cheesecake with Lemon Gel