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 entierCitric carrot purée and Nantes brioche |
18 |
29 |
Garrucha red prawnTartare with its own coral and garlic |
24 |
38 |
LobsterCeleriac emulsion, green beans and caviar | 24 |
39 |
Pâté en croûte |
24 |
|
Peas stewIberian sausage, espardeñas and black truffle |
24 |
38 |
Smoked eelPalo cortado iberian velouté and red thistle |
17 |
27 |
Ringdove tortelloniGame consommé, chestnut infusion and angula de monte mushrooms |
18 |
28 |
Caviar Caspian PearlBlinis and crème fraîche |
44 |
74 |
Sauteed baby eelEgg yolk and bilbaína sauce |
85 |
Soups |
||
---|---|---|
Lentils stewMushrooms and foie gras |
18 |
29 |
TripesTribute to Jockey |
17 |
28 |
Soup of the day |
18 |
29 |
Art of the table |
||
---|---|---|
Grilled Sole MeunièreSeasonal vegetables |
49 |
|
Beef shank Tribute to Santi SantamariaPotato purée and beef jus (2 pax. Price per person) |
45 |
|
Roasted rack of lambRas el hanout and aubergine pastela |
48 |
|
Steak tartareAged beef fillet and potato soufflé |
38 |
Fish |
1/2 portion |
portion |
---|---|---|
Sea BreamBouillabaisse sauce, mussels and saffron |
27 |
44 |
TurbotBearnese sauce, pickled vegetables and citrus |
27 |
45 |
Wild Sea BassGarlic pure, foie gras and lemon sauce |
26 |
42 |
Wild GrouperCampo Real olives and parsnips purée |
29 |
46 |
Meat |
||
---|---|---|
Mont Royal PigeonPotato gnocchi and pigeon meatballs |
25 |
39 |
Beef RossiniTurnedot, brioche, foie gras and black truffle |
46 |
|
Wild duckSauternes, apple and späetzle | 49 |
|
Foie gras a la poêléPickled sauce, sauteed chickpeas and cabbage |
24 |
38 |
Tasting menu |
|
---|---|
Seasonal tasting menu |
120 |
Wine harmony |
||
---|---|---|
Seasons |
120 |
|
Non plus ultra |
300 |