Whatever we find at its best

The menu changes often. We work with what the market, the sea and the land offer, so what you see here is a hint of where the kitchen is heading — not a closed list.

Individual snacks, plates to carry on… and whatever's good.

"Take it as a hint, not a promise. The product leads and the menu changes with whatever we find at its best."

Roasted pepper brioche — **Pepper brioche**Escalivada, mascarpone, yuzu kosho and lime

Foie, chicken and mushroom dumplings — **Dumplings**Foie, chicken and mushroom, yolk and soy broth

Tear peas with salt cod brandade — **Tear peas**Salt cod brandade and huacatay oil

Aged pigeon with caviar lentils — **Aged pigeon**Roasted carrot, caviar lentils and game demiglace

Cockles with chorizo — **Cockles**With chorizo

Pig-ear and white prawn sandwich — **Pig-ear club**Pressed ear and white prawn

Grilled carabinero prawn — **Grilled carabinero**Seafood suquet, herb butter and fregola

A5 Wagyu with caviar — **A5 Wagyu**With caviar and flaky salt

Pig-trotter rillette with foie and Iberian jowl — **Trotter rillette**Foie, Iberian jowl and meat demi-glace

Tempura eggplant skewer with kumquat — **Eggplant skewer**Tempura, citrus molasses and kumquat

Grilled escarole with pecorino cream — **Grilled escarole**Pecorino cream, physalis, trout roe and anchovy

Swipe for more · images are indicative and the menu changes with the season.

The kitchen

Market-driven

Local, seasonal product, treated with respect and without disguise. The team proposes and tastes: what's at its best reaches the table.

The wine

Ever-rotating

A carefully built list with wineries, importers and small producers. References that change and speak to what's cooked each week.

The table

Let us guide you

Tell us what you fancy and let the team guide you. The best way to know the menu is to sit down and ask.

Reservations

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