• • Salmorejo of tomato pear with ham confit and hard boiled egg
  • • Cold leek cream with tomato gelée and homemade marinated anchovy
  • • Pochas de Tudela with young chilli pepper in vinegar
  • • Marinated anchovy salad on a tomato base, with black olive oil and emulsified red pepper
  • • Candied artichokes with artichoke muslin and marinated Iberian chin crystal
  • • Creamy scrambled eggs with low temperature shrimp
  • • Duchess of Potato to the Importance in green sauce with borage and crispy red quinoa
  • • Oriental pasta ravioli filled with leek and shrimp in a cava sauce (3 units)
  • • Truffled baked potato, micuit, mushrooms, egg yolk, panko and oxtail sauce
  • • Carpaccio of crystal peppers with marinated iberian pork dewlap
  • • Candied chives with chardonnay (piece)


  • • Old-fashioned wild sea bass meatballs with fresh green pepper sauce
  • • Hake kokotxas al pil-pil
  • • Grilled wild turbot with roasted vegetables
  • • Monkfish with cava sauce and zucchini spaghetti


  • • Bull's tail stuffed with vegetables and black truffle sauce
  • • Sirloin with foie-gras in raisin sauce and muscatel wine
  • • Roasted lamb shoulder 12 hours (D.O de las Bardenas Reales)
  • • Pigs' manicas stuffed with mushrooms and foie-gras with crispy skin


  • • Torrija with bourbon vanilla ice cream
  • • Cheese cake with biscuit and menbrillo gelée
  • • Sorbet of sourdough, made of lacha sheep's milk
  • • Double cream ice cream with strawberry soup
  • • Candied figs stuffed with cheese mousse

*This house has an allergen menu for customers who request it.