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

19

31

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

White Asparagus

Smoked egg yolk sauce and Iberian pork

23

36

Peas

Poached egg and noisette butter sauce

25

41

Smoked eel

Iberian velouté with Palo Cortado sherry and swiss chard

20

32

Morels mushroom

Port wine sauce and lamb sweetbreads

26

43

Pâté en croûte

Pickled vegetables

26

Caviar Caspian Pearl (20gr.)

Blinis and crème fraîche

44

74

Soups

Dish of the day

20

32

Tripes

Tribute to Jockey

17

28

Art of the table

Grilled Sole Meunière

Seasonal vegetables

55

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

Wild Sea Bass

Ajada sauce, mussels and pack choi

27

46

Wild Grouper

Pickled olives sauce and parsnip

28

48

John Dory

Bearnaise sauce, pickled vegetables and citrus

29

49

Turbot

Champagne sauce, cockles and fennel salad

29

49

Meat

Roe deer

Mushrooms duxelle and berries sauce

26

44

Mont Royal Pigeon

Potato gnocchi and pigeon meatballs

27

45

Beef Rossini

Turnedot, brioche, foie gras and Perigourdine sauce

46

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 (€)