à la Carte Menu

Goat Cheese Brulée Salad, Fresh Fruits, Mango Hoisin and Ice Cream– 15

Greek Salad with Tofu   14

Lettuce, Peppers, Purple Onion, Cucumber, Capers and Kalamata Olives

Baby Broad Beans Salad with Onion Sugared to the Orange and Pistaccios   17

Baby Leaf Salad with Local Mango, Ham of Duck and Nuts Dressing   17

Shoulder-Ham from Iberian Pork 100% acorn-fed JOSELITO® 70gr

Cured for more than 30 months – declared the best world ham   26

Andalusian Fresh Selected Tomatoes, Burrata and Pesto Genovese

-Basil, Pine Nuts, Parmigiano and AOVE–   14

Salmon Tartare Dressed with Crème Fraîche and Dill   19

Sea Bass Ceviche with Nachos   22

Steak Tartare   35

Old School Style: prepared at table

Soup of the Week –Look week menu   7

Envoltini –Fresh Pasta Stuffed with Green Asparagus and Accorn-fed Iberian Pork napped with Serrano Ham Cream   17

Maite’s Croquets –6 units   11

–from mixed Beef, Chicken and Pork stew–

Langoustine Casserole with Ham –8 units–   21

Vegetables Gyozas in Soy Sauce   11

Rice Noodles Sautéed with Mushrooms, Nuts and Teriyaki   17

All of them boneless

Norwegian Salmon in Cockles Sauce   23

Wild Turbot Grilled and with a Shallots and Capers Dressing   29

Grilled Sea Bass in Orange Sauce and Green Pepper Flavoured   25

Charcoal Grilled Octopus Tentacle–aprox. 220 gr–    27

–Octopus Baked as a Galician Style Finished to the Coal Grill with Potatoes,

Paprika from la Vera and Maldon Salt–

Sand Sole Fillets with Prawns Carpaccio in a Bed of Spinaches and Tomato 29

Beef Filet Steak   33

Veal Entrecôte -aprox. 350 gr. boneless- from  Valle de los Pedroches    26

The more marbled and tasty cuts of acorn-fed iberian pork from Andalusia and Extremadura Dehesa

Pluma 26         Presa 26         Abanico 23

You can also order with:

Green Pepper, Mushrooms, Roquefort   4