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.