• Starters
    “Lopez” anchovy with smoked butter crunch 2, 3, 5
    3.70
    Gillardeau Oyster (France) – Per Unit1
    4.00
    Selection of house cured fish with praline and almonds1, 3, 4, 7Mullet roe, dried tuna fish, dried octopus and tuna roe
    21.50
    Cheese board with its garnishes by Paco Solaz4, 5Check out our cheese selection
    12.50
    Arturo Sanchez acorn – fed Iberian hamith bread and charcoal grilled tomato2
    23.50
    Seafood salad with crispy fish and homemade pickles3, 7, 11
    8.00
    Liquid red prawn croquette with its roe – Per Unit1, 2, 3, 4, 5, 7, 9, 10, 11
    3.60
    Creamy cod fritter with katsuobushi – Unit2, 3, 4
    3.40
    Suckling pig ear with pumpkin and chipotle5, 9
    4.50
    Wagyu meatball over roasted potato and PX sauce – Per Unit2, 4, 5, 7, 11
    2.85
    Pekín duck style taco – Per Unit2, 4, 7, 8, 9, 11
    4.70
    Tuna Pibil taco – Per Unit2, 3, 4, 7
    7.20
    Smoked aubergine, feta cheese & satay2, 4, 5, 7, 8, 13
    12.00
  • Follow the crumbs
    Steak tartare bomb2, 3, 4, 5, 7, 11, 12
    4.50
    Cheek and chocolate neapolitan2, 4, 5, 7, 9, 11
    8.00
    Japanese ‘titaina pepito’2, 3, 4, 5, 11
    6.50
    Salmon Club Sandwich1, 2, 3, 4, 5, 7, 11, 12
    10.90
  • To end
    Grilled weetbread, cauliflower cream & coconut 2, 4, 5, 7
    14.50
    Gaditan style sea bream with peppermint tartar sauce2, 3, 7, 11, 12
    16.00
    Grilled octopus, smoked corn and green mole1, 3, 4, 5, 7, 13
    23.00
    Red tuna belly tartare2, 3, 4, 7, 8, 9, 11
    27.00
    Frisona Top Nacional Steak 300 grAged 35 days
    23.50
    Garnishes
    French fries4
    2.85
    Roasted mashed potatoes5
    3.00
    Glazed piquillo peppers7
    3.30
    Braised asparagus with pork belly7
    3.95
    Tender leaves Cesar style2, 4, 5, 7, 11, 12
    3.40
    Mushroom in green sauce7
    3.60

    • 1:Moluscs 2:Gluten 3:Fish 4:Nuts & Peanuts 5:Milk 6:Celery 7:Sulphites 8:Soy 9:Sesame 10:Crustaceans 11:Egg 12:Mustard 13:Peanuts 14:Lupins

    TAX included