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