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MEDIA RACIÓN / RACIÓN | HALF RATION / RATIO
PicaPica
(croquetas de chuletón y de mejillón, tartar de atún rojo con algas y guacamole, ciervo confitado con ricotta, tomate y miel-mostaza, rollito crujiente de pato, manzana y foie con chile dulce)
(beef ribeye croquettes and mussel croquettes, red tuna tartare with seaweed and guacamole, confit venison with ricotta, tomato and honey-mustard dressing, and a crispy duck, apple and foie gras spring roll with sweet chili sauce)
(*)Degustación de quesos manchegos, cremoso de membrillo y frutos secos. 
(*)Selection of Manchego cheeses, served with silky quince cream, mixed nuts, and fresh berries.
(*)Ración de jamón ibérico de bellota cortado a cuchillo.
(*)Jamón ibérico de bellota, hand-carved acorn-fed Iberian ham, traditionally sliced by knife.
Ensalada de ciervo confitado con ricotta, tomate asado y aliño de miel picantona.
Confit venison salad, with Ricotta cheese, roasted tomato, and a sweet-and-spicy honey dressing.
(*)Ensalada de anchoas del Cantábrico con ajo blanco, tomates confitados, rúcula, canónigos y nueces caramelizadas.
(*)Cantabrian anchovy salad, with ajo blanco (chilled almond and garlic cream), confit tomatoes, arugula, lamb’s lettuce, and caramelized walnuts.
Croquetas cremosas de chuletón y mejillón tigre.
Homemade croquettes (ribeye beef and mussel varieties).
(*)Puerros confitados con salsa romesco, avellanas tostadas y toque ahumado.
(*)Confit leeks, served with romesco sauce, toasted hazelnuts, and a hint of smokiness.
Rollitos crujientes de pato con foie, manzana, mango y chile dulce.
Crispy duck spring rolls, filled with foie gras, apple and mango served with sweet chili sauce.
Canelón de rabo de toro con salsa trufada y ñoquis de patata.
Oxtail cannelloni, served with truffle sauce and potato gnocchi.
(*)Papas canarias con huevo de corral y atún rojo picante.
(*)Canarian potatoes, served with a free-range egg and spicy red tuna.
Aguacate en tempura con tartar de atún rojo aliñado y mayonesa de alga wakame.
Tempura avocado, topped with seasoned red tuna tartare and wakame seaweed mayonnaise.
Pan de coca con tomate y aove.
Fine bread toast with fresh tomato and olive oil.
Pan / Pan sin gluten.
Bread / Gluten free.
The dishes marked with this symbol (*) have no gluten or there is the possibility of preparing the dish without gluten, please in the case of having the celiac disease, inform your waiter. These dishes will always be served identified with a pennant.
(*)Bacalao a baja temperatura, emulsión de pimientos, piparra y aceituna negra.
(*)Slow-cooked cod, served with a roasted pepper emulsion, piparra peppers, and black olives.
Merluza tempurizada, crema de coliflor especiada, ali oli y crujiente de alga nori.
Tempura-battered hake, served with spiced cauliflower cream, alioli (traditional garlic emulsion), and crispy nori seaweed.
(*)Lomo de lubina, pisto manchego meloso, salsa de azafrán y trigueros.
(*)Sea bass fillet, served with creamy Manchego ratatouille, saffron sauce, and grilled green asparagus.
(*)Pargo rosado, crema de coco al curry, gambas y crujiente de puerro.
(*)Pink snapper, served with curried coconut cream, prawns, and crispy leek.
(*)Rodaballo asado, con pil pil, ajos crujientes, cherrys confitados y crujiente de espinacas.
(*)Roasted turbot, pil pil sauce, crispy garlic, confit cherry tomatoes and crispy spinach.
The dishes marked with this symbol (*) have no gluten or there is the possibility of preparing the dish without gluten, please in the case of having the celiac disease, inform your waiter. These dishes will always be served identified with a pennant.
(*)Lomo de jabalí trinchado con verduritas al dente y jugo reducido al romero.
(*)Carved wild boar loin, served with al dente seasonal vegetables and a rosemary jus reduction.
(*)Ciervo encostrado, cremoso de boniato, manzana al tomillo y avellanas.
(*)Herb-crusted venison, served with creamy sweet potato purée, thyme-roasted apple, and toasted hazelnuts.
(*)Chuletas de cordero lechal a la parrilla, con sus papas y pimientos de Padrón.
(*)Grilled milk-fed lamb chops, served with rustic potatoes and Padrón peppers.
(*)Rulo de cochinillo, cremoso de apionabo, uvas salteadas y pétalos de cebolla encurtida.
(*)Crispy suckling pig roll, served with creamy celeriac purée, sautéed grapes, and pickled onion petals.
(*)Solomillo caracol a la parrilla (400gr) con patatas especiadas y salsa gaucha.
(*)Grilled bone-in beef tenderloin, served with spiced potatoes and traditional Argentine-style gaucho sauce.
Los platos marcados con este símbolo (*) no contienen gluten o existe la posibilidad de adaptar el plato. Informe siempre al camarero de su alergia o intolerancia. Estos platos se servirán siempre identificados con un banderín.
The dishes marked with this symbol (*) have no gluten or there is the possibility of preparing the dish without gluten, please in the case of having the celiac disease, inform your waiter. These dishes will always be served identified with a pennant.
Torrija caramelizada, crema de naranja y helado de chocolate blanco y albahaca.
Caramelized torrija (Spanish-style brioche French toast), served with orange cream and white chocolate & basil ice cream.
(*)Filipinos de chocolate blanco y limón con yogurt y tierra de galletas oreo.
(*)White chocolate and lemon little rings, served with yogurt cream and oreo cookie crumble.
(*)Flan manchego con crumble de queso, fruta de la pasión y helado de yogurt-lima (10 min).
(*)Creamy manchego cheese flan, served with cheese crumble, passion fruit, and yogurt-lime ice cream (10 min).
Goloso de chocolate, helado de vainilla, yogurt y frutos rojos (10 min).
Chocolate indulgence, served with vanilla ice cream, yogurt, and fresh red berries (10 min).
Souffle de mazapán, crumble de almendras y helado de turrón sin azúcar (10 min).
Marzipan soufflé, served with almond crumble and sugar-free turron ice cream (Spanish almond nougat ice cream) (10 min).
The dishes marked with this symbol (*) have no gluten or there is the possibility of preparing the dish without gluten, please in the case of having the celiac disease, inform your waiter. These dishes will always be served identified with a pennant.
Restaurante
Nuestra cocina creativa no te dejará indiferente. Todos nuestros platos están elaborados con productos de temporada y autóctonos, provocando una explosión de sensaciones en tu paladar. En un entorno íntimo y acogedor, podrás redescubrir los sabores de nuestra tierra de una manera diferente a como estabas acostumbrado.
En nuestro restaurante vivirás una experiencia única e irrepetible. Reserva ya y compruébalo tú mismo.
Menú Degustación sin maridar
Basados en la carta del restaurante, cada día son elegidos por el jefe de cocina.
Este menú consta de:
1 Aperitivo
3 Entrantes
1 Pescado
1 Carne
1 Prepostre
1 Postre
