The fundamentals of our cuisine derive from a respect for both product and seasonality.
We draw inspiration from the roots of both classical and contemporary cuisine as well as the essence of each product

Starters

1/2 portion

portion

Foie gras entier

Classic aspic, champagne, Tzatziki marina, codium and caviar

18

29

Mediterranean red prawn

Tartare with its own coral and garlic

27

45

Spider crab

Sherry dressing, pasta and crab jus

22

35

Oysters

Matelote sauce and lemongrass

23

36

Calçot

Roasted garlic ali oli, black truffle and hazelnut vinaigrette

23

36

Pea

Poached egg, noisette butter sauce and black truffle

25

41

Smoked eel

Iberian velouté with Palo Cortado sherry and swiss chard

20

32

Pâté en croûte

Pickled vegetables

26

Caviar Caspian Pearl (20gr.)

Blinis and crème fraîche

44

74

Black truffle supplement (5gr.)

25

Soups

Dish of the day

20

32

Tripes

Tribute to Jockey

17

28

Art of the table

Grilled Sole Meunière

Seasonal vegetables

49

Beef shank Tribute to Santi Santamaria

Potato purée and beef jus (2 pax. Price per person)

48

Steak tartare

Aged beef fillet and potato soufflé

40

Duck Canetón

Orange and vegetable’s chartreuse (2 pax. Price por person)

49

Fish

1/2 portion

portion

John Dory

Green asparagus and pickled dashi sauce

27

45

Wild Sea Bass

Ajada sauce, mussels and pack choi

28

47

Wild Grouper

Garlic pure, foie gras and lemon sauce

29

49

Turbot

Champagne sauce, cockles and fennel salad

29

49

Meat

Mont Royal Pigeon

Potato gnocchi and pigeon meatballs

26

42

Beef Rossini

Turnedot, brioche, foie gras and Perigourdine sauce

46

Roe deer

Spring mushrooms and berries sauce

27

44

Hare

Stuffed tortelloni pasta, grilled fillet and black truffle

25

41

Tasting menu

Seasonal tasting menu

135

Wine harmony

Seasons

120

Non plus ultra

300

Bread, butter and olive oil service 6 Euros.
V.A.T. Included - Prices in Euros (€)