Japanese Oyster -* Ancelin
Oyster in a miso dashi / 7
Escabeche oyster -* Ancelin
Oyster with partridge pearl and its marinade / 7
La Gilda -* Almadraba gaditana.
Roasted tomato, piparra, tuna and anchovie. / 7
The White Prawns -* Natalia
White prawns in a cottage cheese sauce / 16
Spicy Tuna Tartare -* Ricardo Fuentes
Spicy Tuna Tartare marinated. Homage to TAKUMI /24
The Skipjack Tuna -* Comesaña
Skipjack tuna caprese with black cream olives and tomato sauce / 22
The salad - * Hake from the Cantabrian Sea. Morales and Godoy
Broken potato, green beans, hake and its emulsion / 12
The Leek -* Frumasur
Carbonara leek, cured egg yolk and grana padano cloud / 14
Milkcaps - * Micoland.
Grilled milkcaps in a green pepper sauce / 24
The Squid - * Ropel Isla.
Roasted squid with pipparra sauce dressing/ 26
Fried Sea Bass - * Estero Lubimar
Deep fried sea bass with gazpacho japo / 25
Crispy steak tartare - * Máximo Bakery
Steak tartare muffin with gherkins, chips, egg yolk / 21
Chicken wings without work -* El Andaluz
Boneless, fried and drunk in Andalusian teriyaki / 15
The Quail -* Higinio Ortíz
Grill quail in a curry sauce / 24
The Magret - * Delicass
Grilled duck breast in a homemade barbecue sauce / 22
The Pork Loin - * Joselito
Fan of pork with gherkin and spinach dairy / 22
Mum steak sirloin -* Trasacar
Sirloin steak with duxelle and crêpe suflé / 27
Breaded Entrecote - * Trashacar
Breaded beef loin / 25
Garnish: Barbarossa chips / 3
The Flan - * Grupo el barri.
Corn flan with fried corn praline / 6
Tiramisu -* La Contadina
Savoiardi base, mascarpone and cocoa cream, and coffee / 8
The Chocolate - * L'Ambroisie. callebaut. Ferlated
Chocolate cake with ice cream / 8
Pear Tatin -* Frumasur
Grilled pear tatin / 12
* Our bread is made by the Obrador Juanito Baker
