Evening menu

Wonton wrappers filled with confit pork and served with teriyaki sauce, 6 pieces

Baked hake loin with lemon and pink peppercorns, Cajun potato timbale and cucumber in tzatziki cream

bread with tomato and extra virgin olive oil

creamy avocado, smoked burrata, sesame, crisp tuile

With yellow chili tiger’s milk and crispy corn

avocado and pickled onion

goat cheese, lettuce mix, walnuts, mustard, lemon and olive oil vinaigrette

Tinajo and island tomatoes, burrata cheese, basil pesto, and extra virgin olive oil (EVOO)

with red and green mojo

with potatoes and onion

with potatoes and onion

sautéed with garlic and Iberian ham

vanilla hollandaise sauce

with lime aioli

with veil of Iberian jowl(8 pcs)

with mushrooms, garlic

Wonton wrappers filled with confit pork and served with teriyaki sauce, 6 pieces

baby sprouts, vegetable protein, crouton bread, vegan cheese, our Caesar dressing

Tinajo and island tomatoes, burrata cheese, basil pesto, and extra virgin olive oil (EVOO)

with lettuce, tomato, avocado cream on a veggie burger bun

Stir-fried rice, vegetables, vegetable protein (heura), ginger sesame sauce

red cabbage with pistachios, mashed potatoes and honey kimche sauce

with creamy sweet potato, hazelnut and leek confit

Potato Parmentier with Charred Vegetable Escalivada and Green Peppercorn Sauce

toasted sesame sauce and herbs

Slow-cooked, shredded goat meat on a bed of coriander mojo cream.

wakame and pickle salad, thyme potatoes, honey and soy sauce

Whipped cream, dulce de leche and bienmesabe, with a crunchy gofio and toasted hazelnut crumble

Cream infused with Madagascar vanilla, lime zest, and palm honey, accompanied by caramelized walnuts

chocolate soil and cold white chocolate soup(cooking time 10 minutes)