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

Mediterranean red prawn

Tartare with its own coral and garlic

24

38

Amberjack

Smoked Ondarresa sauce, cockles and sea sprouts

18

29

Lobster

Champagne gelée, Tzatziki, horseradish, codium and caviar

26

42

Almadraba red Tuna

Marinated, cold pistachio soup and fig leaf olive oil

20

32

Crayfish stew

Lasagna and emulsion of its own coral

29

48

Courgette Flower

Comté cheese and Vin Jaune beurre blanc

17

27

Pâté en croûte

Pickled vegetables

24

Caviar Caspian Pearl

Blinis and crème fraîche

44

74

Soups

Cockscomb pepitoria

Artichokes form Tudela and Palo Cortado sherry

18

29

Tripes

Tribute to Jockey

17

28

Dish 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)

48

Steak tartare

Aged beef fillet and potato soufflé

40

Roasted rack of lamb

Ras el hanout and aubergine pastela

32

48

Fish

1/2 portion

portion

Red Sea Bream

Green asparagus and pickled dashi sauce

28

46

Tarantelo

Grilled Almadraba red tuna, roasted red pepper and basil

26

42

Turbot

Bearnese sauce, pickled vegetables and citrus

27

45

Wild Grouper

Garlic pure, foie gras and lemon sauce

29

49

Sea Bream

Bouillabaisse sauce, mussels and saffron

28

46

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

Veal sweetbread

Celery, green esparragus and citrus

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 (€)