Experience testing menu 80€

The experience menu starts at the kitchen table next to Chef Xabi Bonilla, with a weLlcome glasses of champagne.

Apetizers


“fake stone”
wantó, seaweed tapenade with quinoa and trout roe.
Octopus with red mojo sauce
snack according to market


Dishes

Tuna Sashimi, mojo picón sauce and pickles.
Confit artichokes stuffed with quail egg, emulsion of herbs and tear peas.
Potato ravioli stuffed with season mushrooms and truffle mayonaise.
Half stuffed cuttlefish
Oxtail versus Iberian porc tail



Desserts

“My apple pie”
Carob foam and spiced crumble
Lentils with chocolate.

——————————————————————————————————————–


Short menu 55€


Wantó with seaweed tapenade, quinoa and trout roe


Dishes


Tuna Sashimi, mojo picón sauce and pickles
Confit artichokes stuffed with quail egg, emulsion of herbs and tear peas
Potato ravioli stuffed with season mushrooms and truffle mayonaise
Oxtail versus Iberian porc tail


Desserts

“My apple pie”
Carob foam and spiced crumble


The tasting menu may suffer variations depending on the season of the product.

Food options: Vegetarians, flexitarian.
Intolerance: Communicate any food intolerance on our reservation system.

Newsletter