A clear example of our philosophy “tradition + innovation”.
Acorn Iberian ham Croquettes.
A classic in our menu that is with us since day one.
Wild sea bass Ceviche, with red onion, lime, coriander and marinated carrots gazpacho.
An international dish we love, adapted to Andalusian style.
Butterfish with teriyaki, black garlic and baby lettuce with apple “kimchi”.
When you love Japanese food, but also “cogollos al ajillo”, this is the result.
Fried cod loin, ‘esparragás’ spinach, and Andalusian stew brot.
The traditional Lenten stew deserved our tribute.
Veal cheek with bone marrow demi-glace. Parsnip, radish, and mushrooms.
Very indulgent. Deep flavors with vibrant contrasts.
Confit Iberian pork belly, sauerkraut, and caramelized apple.
Tender, unctuous, tangy, and sweet.
All about the Lemon! Foam, cream, ice cream, sponge cake and lemongrass.
Sweet engineering with a nice story.
