Three scallops served cold with slightly spiced watermelon gazpacho, grilled prawn, crunchy cucumber and red onion brunoise, fresh herbs, and a drizzle of extra virgin olive oil. Fresh, elegant, and very summery.

Three creamy Iberian ham croquettes, breaded and golden to perfection, served on a base of truffled béchamel. Topped with slices of black truffle, microgreens, and a drizzle of olive oil.

Red prawn tartare seasoned with citrus and a hint of mild spice, served on slightly smoked guacamole. Finished with toasted sesame, lemon zest, microgreens, and a drizzle of extra virgin olive oil. Fresh, creamy, and aromatic.

Red tuna loin seared to order and sliced, coated in toasted sesame. Served on a smooth citrus cream (lime and a touch of light mayo), accompanied by a crunchy ginger and garlic mix, lime wedges, and a hint of wasabi.

Slices of slightly crispy confit potato at the base, topped with perfectly braised octopus. Finished with a smooth romescu sauce (roasted pepper, almond, and extra virgin olive oil), smoked paprika, salt flakes, and microgreens.

Peruvian potato causa seasoned with yellow chili, topped with a mushroom tartare (shiitake and button mushrooms) dressed with red onion, avocado, and a hint of cilantro.

Tenderloin medallions seared to perfection, served on a sauté of mushrooms (shiitake, porcini, and button) and bathed in a smooth green pepper and brandy cream. Finished with microgreens and salt flakes.

Grilled lamb chops, juicy and with an aromatic crust, served on a light sauté of mushrooms. Accompanied by roasted carrots with spices and a smooth herb cream (parsley and mint) with a citrus touch of lemon.

Duck leg confit at low temperature and browned for a crispy skin, served on truffled potato parmentier. Accompanied by roasted cherry tomatoes on the vine and reduced juice from the roast for added intensity and shine.

Aged ribeye seared at high temperature for an intense crust and juicy center. Served with creamy parmentier, sautéed seasonal vegetables, and reduced roast juice. Accompanied by homemade fries.

Boneless chicken thigh marinated in gochujang (Korean chili paste), soy sauce, and lime, grilled and glazed for a juicy and slightly caramelized finish. Served with stir-fried rice with vegetables and a side of kimchi, finished with toasted sesame, scallions, and an extra touch of hot sauce.

Grilled cod loin with crispy skin, served over a soft pil-pil (emulsion of oil and cod juice) and seasonal sautéed vegetables. Accompanied by roasted potato with herbs and a touch of lemon.

Grilled hake loin with crispy skin, accompanied by a grilled prawn and creamy saffron risotto with mushrooms. Finished with reduced seafood juice, microgreens, and a touch of lemon.

Braised octopus with a smoky touch, served over creamy paprika rice with tomato and green pepper sofrito. Finished with spiced red oil, fresh herbs, and a touch of lemon. Accompanied by sautéed padrón peppers.

Grilled salmon fillet, juicy on the inside and golden on the outside. Served over creamy potato parmentier, with grilled vegetables (asparagus, zucchini, bell pepper) and roasted cherry tomatoes. Finished with herb butter and a touch of lemon.

Jasmine rice bowl with marinated crispy tofu, spiced baked chickpeas, roasted sweet potato, steamed broccoli, cucumber, red cabbage, and avocado. Finished with toasted sesame, cilantro, and a citrus dressing of lemon and ginger.

Fusilli pasta sautéed with grilled mushrooms (oyster/pleurotus), roasted cherry tomatoes, fresh spinach, and a vegan basil and lemon pesto. Finished with toasted pine nuts and a drizzle of extra virgin olive oil to enhance aromas.

Mild and aromatic curry of chickpeas and sweet potato in coconut milk, with toasted spices and a citrus touch of lime. Served with basmati rice and finished with fresh cilantro, sesame, and slices of chili for those who want a spicy kick.

Creamy mascarpone and vanilla layered with light sponge soaked in espresso, cocoa crumble, and topped with berries (raspberry, blueberry, and strawberry). Finished with a dusting of cocoa and fresh mint.

Layers of moist cocoa sponge, smooth vanilla cream, and dark chocolate mousse, topped with salted caramel, toffee cubes, and toasted pecans. Finished with chocolate shavings and a touch of fresh mint.

Baked cheesecake with a very creamy texture on a crunchy cookie base. Topped with berry coulis (raspberry, strawberry, and blueberry) and served with a scoop of vanilla ice cream and cookie crumble for contrast.

Serving of freshly made churros, crispy on the outside and tender on the inside, dusted with sugar and cinnamon. Served with two dipping sauces: intense dark chocolate and creamy salted toffee, with a touch of berries for refreshment.

AQUABONA Natural mineral water bottle of 1.5 L

COCA COLA Original flavor cola soft drink can of 330ml.

FANTA Orange soft drink can of 330ml

FANTA Lemon soft drink can of 330ml

AQUARIUS Lemon flavored isotonic drink can of 330ml.

APPLE THIEF Cider made from sour and sweet apples, 25 cl bottle.

MAHOU Gluten-free beer, 33 cl bottle.

MAHOU MAESTRA Double hop toasted beer, 33 cl bottle.

HEINEKEN Beer, 33 cl bottle.

1906 Special reserve beer, 50 cl bottle.

CEPA 21 Red wine with D.O. Ribera del Duero bottle 75 cl. The price is per bottle. The glass 3.5€

VIÑA MAYOR Oak red wine with D.O. Ribera del Duero bottle 75 cl.

PROTOS Crianza red wine (third year) with D.O. Ribera del Duero bottle 75 cl.

ALTOS DE TAMARON Reserva red wine with D.O. Ribera del Duero bottle 75 cl.

PAZO DE VILLAREI Albariño white wine with D.O. Rías Baixas bottle 75 cl.

CUNE Verdejo white wine with D.O. Rueda bottle 75 cl.

PROTOS Rosé wine (clarete) with D.O. Ribera del Duero bottle 75 cl.