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Our menu

The best of our pantry, and of the local producers that surround us. We are committed to a sustainable, seasonal menu, and with respect for the origin of each product. Choose, eat, drink and enjoy.

Menu

Raws, Veggies & Free-range eggs

Bluefin Tuna Tartare
Spine and 'Descargamento'. Petaca Chico.

 

 

 

Steak Tartar from Sirloin
Simmenthal Breed

 

 

 

Chopstick Carpaccio
Jiménez Barbero

 

 

 

100% Acorn-fed Iberian Ham from the Genal Valley

 

 

 

Roasted Beet Salad, Payoya Goat Cheese
Accompanied by seeds. Crestellina

 

 

 

Pink Tomatoes and Cheese Strips from Cabra Payoya
With Basil Oil. Crestellina

 

 

 

Salad of Marabu wood-roasted peppers
Onion and Albacore Anchovy

 

 

 

Caesar Salad with Grilled Prawns

 

 

 

Anchovies with Fresh Payoya Goat Cheese
Crestellina cheeses (3 units)

 

 

 

Smoked Sardine Toast
With Moruna de Cherrys and Black Garlic Mayonnaise (2 units)

 

 

 

Broken Country Eggs from Casares
with Morcillita de Casares

 

 

 

Broken Country Eggs from Casares
with 100% simple Acorn-fed Iberian Andalusian Ham.

Share it

 

Casares Chorizo
w. Garlic

 

Prawns
with garlic, with tomato confit

 

 

Pringá croquettes
with Peppermint Infusion (6 units)

 

Creamy Cod Fritters
With Piquillo Pepper (4 units)

 

 

Retinta Cow meatballs
with creamy mashed potatoes and raw mushroom (4 units)

 

Starters in Marabú woodfire

This branch, of Cuban origin, provides a long-lasting braise,
incandescent and without spark. Perfect for less aggressive cooking.

Galician scallops
with Spicy Gratin (2 units)

 

 

Leeks
with Romesco and Payoyo Cheese. Crestellina Cheeses.

 

 

Lettuce Buds
with Ajada (4 units)

 

 

Avocado V.O.
with Payoyo Cheese with Chile Pepper (2 units). Crestellina Cheeses

 

 

Maribel Verdú Avocados
with Payoyo Cheese with Chile Pepper, Smoked Sardine, Jalapenos
(2 pcs). Crestellina Cheeses

The Malaga Suckling Goat
from Caprisur

 

 

Goat Croquettes
with Hoisin Sauce (6 units)

 

 

Grilled gizzards
with Root Puree and Sautéed Snow Peas

 

 

Cutlets
Sarmiento grilled

 

 

Shoulder
Roasted at low temperature

 

Woodfire Starters

Encina, Marabú and Sarmiento, to give it different nuances

 

FROM THE SEA

 

Corvina
with Seafood Gratin

 

 

Sea bass
with Garlic Sauté. Lubimar Wetlands

 

 

Octopus
with creamy Mashed Potatoes and Paprika Infused Oil

 

IBERIAN PORK

 

100% Acorn Dam
with Sweet Potato Puree and Padrón Peppers

 

 

Chopsteak 21 days maturation
with Palermo Pepper and Roasted Potato

BEEF

Cattle with a minimum of 5 years of age
All meats come accompanied by natural fries and grilled vegetables

 

Sirloin
Simmental Breed

 

 

High Loin 'Nebraska', Black Angus breed
Cut approx. 400g

 

 

Entrecôte Breed Retinta from Cádiz
30 days maturation. Cut approx. 500g

 

 

Friesian Breed Entrecôte
30 days maturation. Cut approx. 500g

 

 

Retinta Breed Chop from Cádiz
30 days maturation. Cut approx. 1kg

 

 

Friesian Breed Chop
30 days maturation. Cut approx. 1kg

 

 

Galician Blonde Steak
Minimum 14 years of age. 130 days maturation. Cut approx. 1kg

 

OTHER SPECIALITIES

 

Rack of Lamb 'Sous Vide'
with Ras-El-Hanout Butter and Cous Cous

 

 

Duck Confit
with creamy puree and red fruit sauce

 

SAUCES & GARNISH

Candied Piquillo Peppers
Fried Green Peppers
Natural French Fries
Roasted Potato with Cream Cheese
Creamy Mashed Potato
Green salad
Bearnaise Sauce
Green Pepper Sauce
Chimichurri

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