ENGLISH

Carpaccio of sea-bass and salmon with salicornia sauce and trout caviar (4, 7)

Grilled octopus with spiced carrot and oriental, red sauce (8, 7, 11, 14)

Croquette of pulled pork with parsnip puree and a blueberry ketchup (1, 3, 5, 12)

Beef tartar “black Angus” with crispy potato and a pea and basil sauce (10)

Medallion of pan-fried Foie Gras with cherries and old balsamic vinegar from “Botura“

Mediterranean fish soup with croutons (1, 4, 8)

Salad with shaving of truffled pecorino cheese and fermented strawberry vinaigrette (7)

Picandou cheese (goat) with caramelised apricots and a sesame crisp (7, 11)

Textures of white and green asporagus with beurre blanc and truffeled egg yolk (1, 3, 7)

Green Gazpacho with tomato quenelles (7, 9)

Fettucchini with truffle sauce and feresh summer truffle (3, 7)

Turbot with salted lemon risotto, confit leeks and summer mushrooms (4, 7)

Sea bass with lobster fregola sarda, spinach and lobster medallions (1, 2, 3, 7)

Veal fillet with panko asparagus and Serrano ham (1, 7, 12)

Beef entrecôte with sweet potato purée, sautéed figs and Padrón peppers, chorizo sauce and smoked chipotle aioli (7)

Rack of lamb with a honey-rosemary crust, green beans with bacon and potato purée (1, 7, 11)

Plates to share (served on 2 plates) have a 10 € supplement

Millefeuille with vanilla custard, summer fruits and wild peach sorbet (1, 7)

“Dubai” Chocolate mousse with cassis sauce (1, 7, 8)

Strawberry mousse with textures of rhubarb (1, 7)

Duo of sorbets with mint chip (5, 7)

Variation of Spanish cheeses (cow, sheep, goat) (7)