Duck Foie Gras in terrine with quince, raspberry coulis and cottage-lo toast. 21
Burrata salad with tomatoes in pesto sauce. 16
“Gazpacho” of watermelon, green shoots and drops of cabernet. 13
Melon with Jabugo ham, honey vinaigrette and pine nuts. 16
Coca (slice of bread spread with tomato), escalibada (Salad of red peppers, onion and aubergine) tomato jelly and slices of Mari sheep cheese. 14
Coca (slice of bread spread with tomato), escalibada (Salad of red peppers, onion and aubergine) tomato jelly and small sardines pickled in olive oil. 14
“Esqueixada” Cod salad with black olives. 17
Tomato, tender onions, “boquerones” (anchovies, fillets are marinated in vinegar and olive oil), salt flakes and new oil. 16
Crunchy pig's trotter’s salad with pine-nuts and vinaigrette. 15
Artisan goat cheese salad matured with vegetable ash gratin with duck ham, quince, nuts and olive vinaigrette. 15
Shrimp carpaccio with new oil and sea salt flakes. 27
Assortment of artisan cheeses with toast and raspberry coulis. 17
Quality Iberian ham and cottage-loaf toast spread with tomato. 28
Anchovies and cottage-loaf toast spread with tomato. 15
"Boquerones" and cottage-loaf toast spread with tomato. (Anchovies marinated with vinegar) 15