Monday to Saturday: from 12:00 to 01:00.
Sunday: from 12:00 to 17:00
Kitchen hours: 13:00 to 16:30 and 19:00 to 23:00
Horario de cocina:
Monday to thursday: 13:00 to 16:30 and 19:00 to 23:30
Friday and saturday: 13:00 a 16:30 y 19:00 a 00:00
Sunday: 13:00 a 16:00
. Iberian fried rashers like you’ve never tried them before.
. Our croquettes. Ham, squid and ricotta with spinach.
. Acorn-fed Iberian ham 100%
. Very thin sliced ox ham, with 100% picual oil.
. National cheese, 4 varieties
. Homemade fresh tuna salad (potato, carrot, egg, mayonnaise)
. Cold tomato soup, with Iberian ham and eggs.
Green salad with goat cheese, sweet onion and a tropical dressing.
. Quartered tomato salad with tuna and fresh onion.
Red peppers stuffed with baby squid.
. Spinach salad with red tuna macerated in ginger, bacon and tomato chutney.
. Eggplant fried in olive oil, accompanied by a side of cold tomato soup.
. Truffled egg omelette.
. False risotto with truffle sauce, mushroom and grilled foie.
. Mushroom risotto and free range chicken.
. Eggs with mushroom and foie on a bed of fried potato.
. Sirloin carpaccio. Salt, pepper, lime, rucola and Parmesan.
. Galician beef hamburger chopped by hand, with truffled pecorino.
. Strips of Iberian pork with homemade chimichurri sauce.
. Veal ribs. 30 hours roasting at a low temperature. 500 gr.
. Beef steak. 350gr.
. Oax tail flaked over sliced potatoes.
. Grilled octopus on a bed of mashed potato cream.
Roasted baby squid, red asparagus and a dried fruit sauce.
Galician octopus carpaccio, olive oil, sal and pepper.
. Red tuna tartar with wakame and wasabi mayonnaise
. Red tuna tataki with soft wasabe mayonnaise and wakame.
. Wok sautéed baby squid with vegetables and teriyaki sauce.
. Homemade cheesecake. The star of the menu.
. Belgian chocolate lava cake with ice cream.
. Traditionally produced ice creams, with truly intense flavors.
Suitable for celiacs. Advise the waiter for gluten-free preparation.