Essence of Andalusia 9

Traditional Salmorejo with Jamón Bites and Egg

The soul of the South captured in a glass, this chilled cream is a rich, velvety emulsion of

local tomatoes and our land’s authentic liquid gold.

An ancient, refreshing dish brimming with character, topped with the savory contrast of

jamón cubes and the rich texture of free-range egg.

You could try countless variations, but...   is there anything quite like a traditional, homemade recipe?

Mediterranean Contrast 18

Feta, Cherry Tomato, Dates & Yogurt Dressing Salad

Sharp, savory Greek feta pairs beautifully with juicy cherry tomatoes, balancing the rich, honeyed sweetness of Medjool dates. All drizzled with an light, refreshing yogurt vinaigrette.

 Sea Breeze 19

Pineapple, Avocado, Crab & Prawn Salad

A contemporary twist on a classic: fresh pineapple and perfectly ripe avocado alongside juicy crab surimi and premium prawns, tossed in a smooth, balanced cocktail sauce.

Tart green apple adds a bright freshness and a delightful, subtle crunch to perfect the texture.

Toasted Goat's Cheese Salad | Fresh fruit, hoisin sauce & mango sorbet     18

A perfect contrast of savoury and sweet, warm and cold. Textures that play together in every bite

Courgette & Tomato Carpaccio | with tofu and pistachios     14

Light, fresh, and full of subtle layers. A real symphony of textures—bright, clean, and refreshing

Salmon Tartare | with crème fraîche & dill     21

A squeeze of lime gives it that vibrant, fresh kick in every mouthful

Steak Tartare | Old School Style

Full 7oz(200gr)   37     ●     Half 3.5oz(100gr)   21

A true classic of traditional hospitality: prepared right in front of you. Made with premium fillet steak, hand-chopped to preserve the texture

Soup or Cream of the Week     8

Check our weekly specials board or just ask us

Wok-Fried Rice Noodles | with wild mushrooms, nuts & teriyaki     17

Textures in harmony: silky noodles, meaty mushrooms, and crunchy nuts

Wild Asparagus & Ibérico Presa Pork Envoltini | with Ibérico ham cream     18

A reunion of the pork with the land it comes from

Maite's Croquettes | 6 pieces     13

The taste of traditional stew, with beef, pork, and chicken

Vegetable Gyozas | 6 pieces     13

Soft dumplings filled with aromatic, lightly spiced vegetables

Mature Manchego Cheese made from Raw Sheep’s Milk     13

Slow-aged for 14–16 months using traditional methods, giving it a bold, piquant and dry character

Awarded Super Gold at the prestigious World Cheese Awards

Joselito® 100% Acorn-Fed Ibérico Shoulder     35

Named the best ham in the world. Intensely fragrant, delicately flavoured  |  2.5oz(70gr)

Local Selection of Tomato and Avocado | with burrata & pesto     17

The perfect balance

FROM  THE  SEA  TO  THE  TABLE

Wild Turbot Supreme | Shallot & caper vinaigrette     33

The delicate firmness of wild turbot, lifted by a bright, aromatic tang

Sea Bass Fillets | Orange & green peppercorn     26

A final surprise: the gentle warmth of green peppercorn

Sole Fillets | With Carabinero prawn risotto     31

The lightness of the fish, the intense flavour of the shellfish, and the comforting richness of the rice. A perfect match

THE  BEST  OF  THE  LAND

Ibérico Tournedos | Ibérico pork fillet wrapped in cured bacon     23

Served with a classic Maître d’Hôtel butter, made with the finest Irish butter, for that extra touch of indulgence

Confit Duck Leg     23

Slow-cooked for over four hours in its own fat until the texture is incomparably tender

The sweetness of the sweet potato, apple and berries sauce, is the perfect finishing touch

Roast Málaga baby Goat Leg     42

Slow-Roasted in the traditional oven style | with spanish potatoeS

(sliced and slow-fried in olive oil with peppers and onions)

Iberico Pork Ribs | Slow-roasted & BBQ sauce 24

Cooked low and slow, until they’re tender enough to cut with a fork.

Served with our house BBQ sauce made the slow way too

CHARCOAL-GRILLED  STEAK  HOUSE

Acorn-Fed Ibérico Pork Presa | charcoal-grilled     29

Pure, intense flavour. The most marbled cut of acorn-fed Ibérico pork, from the Dehesa pastures of Andalusia and Extremadura

Beef Fillet Steak | charcoal-grilled     35

For the purists: beef in its most essential, powerful form. Specifically selected from El Valle de los Pedroches in Córdoba—the largest Dehesa in Europe

Beef Entrecôte | Charcoal-grilled     29

Sirloin Steak also from the Valle de los Pedroches PGI. Beautifully marbled for extra flavour  |  Approx. 13oz(350gr)  |  boneless

Wagyu Ribeye    85

That famous marbling? It melts on your tongue like butter.

Deep, intense and unforgettable flavor | Approx. 16oz(450gr) | boneless.

Eating Wagyu isn't "having a meal.", It's joining the circle of those who know

THE  JOY  OF  THE  SAUCE     4

Green Peppercorn   ●   Blue Cheese

Creamy Mushroom   ●   Garlic & Herb Butter