MENU
Every single kitchener has the challenge to dominate the technique, to respect the taste and to transgress the product due to his personal wit”
– Manuel Vázquez Montalbán
APPETIZERS
COLD APPETIZERS
FOIE GRAS
Foie gras royale, sweet wine, sprouts and flowers salad
JITOMATE
Organic red tomatoes, sherry dressing, toasted pine nuts and basil
WAGYU
Chopped beef tartare, mustard ice cream and egg yolk gel
CENTOLLO
Spider crab salad, crunchy prawn bread, creamy avocado and citrus mayonaisse
ALMEJA CHOCOLATA
Chocolate clam au natural, dark beer, sangrita granita and salty air
ENSALADA DE BROTES
Cucumber cous-cous, yogurt and fine herbs dressing
HOT APPETIZERS
VERDURAS
Hot coal roasted, romescu sauce and vegetal ash
LECHUGA
Heart lettuce warm cream soup with pork belly
HONGOS
Marinated mushrooms with beef escabeche, roasted potatoes, organic egg yolk and six mushroom paper
SUQUET
Traditional sailor´s sauce with iodinated juice
MAIN COURSES
FISHES
TOTOABA
Charcoal oven roasted totoaba , onions and Japanese pil pil
LUBINA RAYADA
Sea bass filet, sweet pepper sauce and pickled lemons
MERO
Slow cooked in beef broth and red wine
ROSSEJAT
Squid ink short and dry noodles, shrimps and saffron all-ioli
BEEF
BEEF
Skillet cooked tongue, miso sauce and charcoal roasted egg plant
POLLO
Organic chicken, kale butter, and yellow lemon jus
LECHÓN
Suckling pig confit, orange sauce and pak choi with ginger
FILETE DE RES
Milk smoked beef filet, with Garum sauce and cappers
DESSERTS
MANZANA VERDE
Green apple mille feuille with Papantla vanilla
HIGOS
Envinados with cinnamon and lemon, iced yogurth powder and honey ice cream
CHOCOLATE
Warm chocolate pellet, licorice and cherries
FRUTOS ROJOS
A pavlova, lemon meringues and beetroot juice
TIRAMISÚ
Our version of tiramisú
TABLA DE QUESOS
Mexican cheeseboard with its pairing