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Entrees to share

  • Patatas Bravas 8.50

  • Goat cheese with tomato jam 7.50

  • Foie Micuit, pure duck liver, marinated in a sweet Valencian wine, Mistela, with fig jam and toasted bread 19.50

  • Black pudding of rice with apple roasted 8.50

First courses


  • Pink tomato with basil oil, fresh cheese, gazpacho and capers 14.50

  • Reserve Ham Timbale with ham cut into small cubes, peas cream and peppermint 14.50

  • Baby broad beans with Iberian ham and low-temperature-boiled egg 12.50

  • Fried Squid with lemon jam and parsley oil 12.50

  • Crispy prawns with a seafood mayonnaise and lime flavourin15.50 

  • Cuttlefish with onion on its ink, coriander, parsley and lemon mayonnaise 13.50

  • Galician beef sirloin steak tartar 18.50

Main dish


  • Roast Octopus on romescu sauce 19.00

  • Baked salmon with orange and rosemary 19.00

  • Huevos Rotos, is a typical Spanish dish with organic farm eggs, potatoes confit and Iberian ham 15.50

  • Iberian Bacon cooked under vacuum, at low temperature, with orange and carrot cream 16.00

  • Iberian pork cheek in Bobalia red Valencian wine sauce, on roasted pumpkin puree 18.00


  • Presa Ibérica, is one of the tastiest parts of the Iberian pig,  accompanied by vegetable stew flavoured with herbs and corianderon a roasted pumpkin puree 26.00

  • Galician Frisona Prime beef entrecote, maturing for 40 days, accompanied by confit potato and fried padrón peppers  35.00

  • French fries extra 9.00



  • Torrija, brioche toast with cappuccino ice cream

  • Cheesecake with blueberry

  • Brownie with vanilla ice cream

  • Crema Catalana

  • Tiramisu version with orange blossom water and orange liqueur 

  • Affogato, espresso over vanilla ice cream

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