We have a menu and three special menus:

Gastronomic Menu,

Vegetable Tasting and

Special menu for vegetarians, vegans and celiacs.

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GASTRONOMIC  MENÚ

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Entrées

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• Yellow squash cream with croutons
Or
• Vegetables stew with confit ham
• “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
• Bull meatballs in a red wine sauce
• Hake meatballs in a shellfish sauce
• Baked and grilled cod with vegetables
• 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)

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VEGETABLE TASTING MENU

• Yellow squash cream with croutons
• Ravioli stuffed with leeks and prawns in a cava sauce
• Fried potato cream in green sauce with borages and red quinoa
• Confit artichokes in oil with an artichoke muslin and a veil of iberian pork dewlap
• 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

• Seasonal vegetables stew
• "Cristal” red peppers roasted over a wood fire
• Baby onions confit in Chardonnay
• Sautéed artichokes with leek
• 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

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ENTRÉES

• “Cristal” red peppers roasted over a wood fire with fried egg and a veil of iberian pork dewlap
• Confit artichokes in oil with an artichoke muslin and a veil of iberian pork dewlap
• Baked potato stuffed with potato cream, egg yolk and iberian bacon
• Stewed artichokes with confit ham
• Ravioli stuffed with leeks and prawns in a cava sauce (3 units)
• Fresh pasta cannellone stuffed with Graus longaniza (spicy pork sausage) in a foie sauce and tartufata
• Fried potato cream in green sauce with borages and red quinoa
• Twice fried leeks

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

STARTERS

• Fresh Tudela haricot beans with green chili peppers in vinegar
• Yellow squash cream with croutons
• Creamy rice with fungi and a portobello mushroom carpaccio
• Seasonal vegetables stew with confit ham
• Baby onions confit in Chardonnay

MAIN COURSES

Fish

• Sea bass meatballs in a green pepper sauce
• Baked and grilled cod with vegetables
• Wild turbot
• Hake barbels in pil-pil
• Fresh Tudela haricot beans with cod barbels in pil-pil

Meat

• Beef sirloin in hollandaise sauce
• Iberian pork sirloin in a truffled potato cream

• Boneless pork trotters with a meat demiglass and parmentier
• Bull meatballs in a red wine sauce
• Rougie duck magret in a red berries sauce and a baked apple purée
• Hen stew (a bit hot) cooked the traditional style
• Beef cheeks in a red wine sauce and parmentier

DESSERTS

• Traditional torrija in bourbon vanilla with Madagascar vanilla ice cream
• Apple pie on caramel coated puff pastry with milk cream
• Pumpkin pie with cream an apple slices in red wine
• Homemade ice cream (mango, lemon, chocolate and vanilla)
• Mango or lemon sherbet
• Cold Greek yogurt cream with tomato jam

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

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