We have a menu and three special menus:

Gastronomic Menu,

Vegetable Tasting and

Special menu for vegetarians, vegans and celiacs.

GASTRONOMIC  MENÚ

Entrées

• Salmorejo (cold tomato soup) made with Tudela tomatoes, hard-boiled egg and ham 
Or
• Tudela tomato (“feo”) in an emulsion made from its skin

 

Starter

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


Main Course of choice among:

• Iberian pork sirloin in a truffled potato cream


• Beef sirloin and iberian pork meatballs in a red wine sauce


• Baked and grilled cod with vegetables

Sea bass meatballs in a green pepper sauce


• Fresh Tudela haricot beans with cod barbels in pil-pil


Dessert

Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream

Beverages not included


 

39,50 €  (VAT included)

 

VEGETABLE TASTING MENU

• Tudela tomato (“feo”) in an emulsion made from its skin


• Ravioli stuffed with leeks and prawns in a cava sauce

• 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


39,50 €  (VAT included)

 



VEGAN AND GLUTEN FREE MENU


 

• Tudela tomato (“feo”) in an emulsion made from its skin
 

• "Cristal” red peppers roasted over a wood fire
 

• Baby onions confit in Chardonnay
 

• Sautéed peas, beans and zucchini noodles in a zucchini and spinach cream
 

• Creamy rice with fungi and a portobello mushroom carpaccio


Dessert


Mango or lemon sherbet
Natural fruit salad

Beverages not included


37,50 €  (VAT included)


 

 

 

MENU

ENTRÉES

•“Cristal” red peppers roasted over a wood fire with fried egg and a veil of iberian pork dewlap. 19,5€

•  Homemade marinated anchovy salad on peeled tomato with a black olive and red pepper oil. 18

•  Baby onions confit in Chardonnay. 12

• Ravioli stuffed with leeks and prawns in a cava sauce (3 units). 16

• Fried potato cream in green sauce with borages and red quinoa. 16

• Chard stem stuffed with Iberian ham and a mushroom velouté, coated in tempura. 16


STARTERS

• Fresh Tudela haricot beans with green chili peppers in vinegar.  16 

• Tudela tomato (“feo”) in an emulsion made from its skin. 16 

• Salmorejo (cold tomato soup) made with Tudela tomato, hard-boiled egg and ham. 15

• Creamy rice with fungi and a portobello mushroom carpaccio. 16 

• Scrambled eggs with green chili peppers and prawns, cooked in low temperatures. 22



MAIN COURSES


Fish

• Sea bass meatballs in a green pepper sauce. 19,5 

• Baked and grilled cod with vegetables. 23,5 

• Wild turbot. 28 

• Hake barbels in pil-pil. 28 

• Fresh Tudela haricot beans with cod barbels in pil-pil. 22,5 



Meat


• Beef sirloin in hollandaise sauce. 26 

• Iberian pork sirloin in a truffled potato cream. 21,5 

• Boneless pork trotters with a meat demiglass and parmentier. 18,5 

• Beef sirloin and iberian pork meatballs in a red wine sauce.  19 

•  Suckling lamb rack cooked in 12 hours. 24,5 

 • Hen stew (a bit hot) cooked the traditional style. 19,5 

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

Half a fried chicken cooked in low tempereatures, with a lettuce and onion salad. 17 


DESSERTS

• Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream. 6,8

• Chocolate truffles with cream. 6,8  

Apple pie on caramel coated puff pastry with milk cream. 6,8 

• Chocolate Brownie chocolate, cold white coffee cream and caramel ice cream with puffed rice 6,8 

• Homemade ice cream (mango, lemon, chocolate and vanilla). 6,8 

• Mango or lemon sherbet. 6,8 

• Cold Greek yogurt cream with tomato jam. 6,8


*We have at your disposal a letter with the list of allergenic components.