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We have a menu and three special menus:

Gastronomic Menu,

Vegetable Tasting

 

and

Special menu for vegetarians, vegans and celiacs.

VEGETABLE TASTING MENU

• Yellow squash cream with croutons.

Seasonal vegetables sautée with vegetables cream and confit ham

• Fried potato cream in green sauce with borages and red quinoa 

• Chard stem stuffed with iberian ham and a mushroom velouté, coated in tempura

• Fresh Tudela haricot beans with green chili peppers in vinegar


Dessert

Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream

Beverages not included

 

42,5 €  (VAT included)

GASTRONOMIC  MENÚ

Entrées

• Yellow squash cream with croutons.

or

 

Seasonal vegetables sautée with vegetables cream and confit ham

 

Starter

Fried potato cream in green sauce with borages and red quinoa


Main Course (of choice)

Fresh Tudela haricot beans with cod barbels in pil-pil

• Baked and grilled cod with vegetables.

• Sea bass meatballs in a green pepper sauce

 

• Iberian pork sirloin in a truffled potato cream

Bull meatballs in a red wine sauce.


Dessert

Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream

Beverages not included

 

42,5 €  (VAT included)


 

VEGAN AND GLUTEN FREE MENU

• Yellow squash cream.

• Baby onions confit in Chardonnay

• "Cristal” red peppers roasted over a wood fire
Seasonal vegetables sautée with vegetables cream

• Creamy rice with fungi and a portobello mushroom carpaccio

Dessert


Mango or lemon sherbet
Fruit salad

 

Beverages not included

41,50€ (IVA incluido)



 

MENU

ENTRÉES

•“Cristal” red peppers roasted over a wood fire with fried egg and a veil of iberian pork dewlap. 21€

• Ravioli stuffed with leeks and prawns in a cava sauce (3 units). 18€

• Fried potato cream in green sauce with borages and red quinoa. 17€

Crown of fried artichokes from Tudela with foie gras. 22€

• Chard stem stuffed with Iberian ham and a mushroom velouté, coated in tempura18€ 

•  Baby onions confit in Chardonnay (6 units). 14€

• Twice fried leeks (8units)16


STARTERS

Seasonal vegetables sautée with vegetables cream and confit ham. 20€

• Yellow squash cream with croutons. 15€

• Fresh Tudela haricot beans with green chili peppers in vinegar. 18€

• Creamy rice with fungi and a portobello mushroom carpaccio. 17 

Homemade marinated anchovy salad on peeled tomato with a black olive and red pepper oil18


MAIN COURSES


Fish

Corvina fillet in a collagen sauce in pil-pil 24,5

Hake barbels in pil-pil. 30 

Fresh Tudela haricot beans with cod barbels in pil-pil. 23,5 

• Sea bass meatballs in a green pepper sauce. 20,5 

• Baked and grilled cod with vegetables. 23,5 

• Wild turbot. 29 


Meat

• Beef sirloin in hollandaise sauce. 26 

• Boneless pork trotters with a meat demiglass and parmentier23,5 

• Beef cheeks in a red wine sauce. 22,5 
Bull meatballs in a red wine sauce19 

• Iberian pork sirloin in a truffled potato cream. 22,5 

• Half a fried chicken cooked in low temperatures, with a lettuce and onion salad. 17,5 

 • Hen stew (a bit hot) cooked the traditional style. 22 


DESSERTS


• Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream. 7,75€

• Apple pie on caramel coated puff pastry with milk cream. 7,75€

Black chocolate truffles. 7,75€

• Chocolate Brownie, cold white coffee cream and caramel ice cream with puffed rice 7,75€

• Homemade ice cream (white coffee, caramel, mango, lemon, chocolate and vanilla).7,75€

• Mango or lemon sherbet. 7,75€

*We have at your disposal the list of allergenic components

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