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

Citric carrot purée and Nantes brioche

18

29

Garrucha red prawn

Tartare with its own coral and garlic

24

38

Lobster

Celeriac emulsion, green beans and caviar

24

39

Pâté en croûte

24

Peas stew

Iberian sausage, espardeñas and black truffle

24

38

Smoked eel

Palo cortado iberian velouté and red thistle

17

27

Ringdove tortelloni

Game consommé, chestnut infusion and angula de monte mushrooms

18

28

Caviar Caspian Pearl

Blinis and crème fraîche

44

74

Sauteed baby eel

Egg yolk and bilbaína sauce

85

Soups

Lentils stew

Mushrooms and foie gras

18

29

Tripes

Tribute to Jockey

17

28

Soup of the day

18

29

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)

45

Roasted rack of lamb

Ras el hanout and aubergine pastela

48

Steak tartare

Aged beef fillet and potato soufflé

38

Fish

1/2 portion

portion

Sea Bream

Bouillabaisse sauce, mussels and saffron

27

44

Turbot

Bearnese sauce, pickled vegetables and citrus

27

45

Wild Sea Bass

Garlic pure, foie gras and lemon sauce

26

42

Wild Grouper

Campo Real olives and parsnips purée

29

46

Meat

Mont Royal Pigeon

Potato gnocchi and pigeon meatballs

25

39

Beef Rossini

Turnedot, brioche, foie gras and black truffle

46

Wild duck

Sauternes, apple and späetzle

49

Foie gras a la poêlé

Pickled sauce, sauteed chickpeas and cabbage

24

38

Tasting menu

Seasonal tasting menu

120

Wine harmony

Seasons

120

Non plus ultra

300
Bread, butter and olive oil service 6 Euros.
V.A.T. Included - Prices in Euros (€)