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

Pickled vegetables

24

Smoked eel

Palo cortado iberian velouté and red thistle

17

27

Ringdove tortelloni

Game consommé, chestnut infusion and angula de monte mushrooms

18

28

Peas stew

Juice of Iberian tails, espardeñas

24

38

White esparragus

Green beans, sea urchin and egg yolk

20

32

Caviar Caspian Pearl

Blinis and crème fraîche

44

74

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)

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 Mullet

Calçots, black truffle and pickled dashi sauce

44

Wild Grouper

Roasted foie gras and lemon verbena juice, garlic purée

29

49

Turbot

Bearnese sauce, pickled vegetables and citrus

27

45

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 black truffle

46

Roe deer

Roast loin with red fruit sauce and spring mushrooms

27

44

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 (€)