Kitchen hours:
Monday to Friday from 12:30 to 2:45 p.m. - Saturday and Sunday from 12:30 to 3:15 p.m.
Friday and Saturday from 7:30 p.m. to 9:30 p.m. The dining room ends at 5:00 p.m. and 11:30 p.m.
Tuesday closed

Spring menu with figs


Spring menu with figs
45 VAT included
Only for complete tables  - Pica-Pica seasonal dishes:
Watermelon gazpacho with diced figs, green shoots and drops of cabernet.
Anchovies and toast with figs.
Fig with buffalo mozzarella and honey vinaigrette.
Foie duck’s liver terrine and figs jam.
Coca with escalibada, a touch of tomato jam and slices of sheep cheese.
Sautéed chanterelles with acorn-fed ham.
Duck cannelloni comfit with mushroom béchamel.
Roman-style squid
Ceps (mushroom) croquette and roast meat croquette.
Fresh lime sorbet.
Passion fruit sorbet
Duck breast with figs sauce and potato parmentier.
Iberian pork prey with fig chutney.
Supreme roasted corvina (Wild Atlantic fish) with baked potatoes.
Cod with fig aioli.
Veal sweetbreads with love trumpet sauce.
Porc trotters with mushroom sauce (mushroom) and gratins.
Fresh figs confected with vanilla ice cream
Cheesecake with strawberry, raspberry, blueberry and cherry jam.
Sachertorte with Madagascar vanilla ice cream.
Mille-feuille with cream yoghurt, fruits of the forest and raspberry coulis.
Fresh pineapple carpaccio with pear sorbet and raspberry coulis.
Artisan mojito sorbet.
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