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DISCOVER NEW FLAVORS

STARTERS

Manchego chesse with fig compote
Assortment of Iberian charcuterie (iberian cured loin, iberian sausages (chorizo & salchichón) and sheep cured cheese)
Iberian ham
Caviar de Río Frío

SALADS

Baby spinach, oranges, creamy cheese and sunflowers seeds salad
Warm leaf salad with Modena sorbet, nettle and eggplant roasted
Carabinero in kale and Apple salad with mango and electric vanilla vinaigrette

CREAMS

Salmorejo with iberian ham, quail nest of Inés Rosales cake and lemon sorbet
Carrot cream with pepper pipirrana, dried fruit praliné and crumbs
Low temperature egg with boletus cream, enokis and thyme crumbs

RECOMMENDATIONS

Candied artichoke hearts with shiitakes, katsuobushi, soya and black garlic in texture
Foie mui-cuit with romesco praline, red berries and tandori baby shrimps
Magallanes’s coconut (salmon, scallops, pine nut and urta)

SEA FOOD

Oysters
grilled or cooked shrimps
Grilled or cooked prawns
grilled crayfish
Norway lobster grill

PAELLA

Vegetable paella
Rice with duck from the island
Meat paella with beef tanderloin
Black paella with squid and prawns
Seafood and fish paella
Rice with lobster
Sweet rice with Red King prawns
Risotto of the mount with truffle

FISH

FRIED FISH

White cuttlefish (from Huelva)
Marinade fish
Diced cod
baby squids
Anchovies
Mixed fried fish (price per person)

FISH

OVEN / ROASTED

Wild sea bass baked with potatoes and chafaina
Wild snapper salt-roasted with roasted potatoes ans sautéed vegetables
Wild seabream salt-roasted with roasted potatoes ans sautéed vegetables

FISH

FIRE

Loin of fresh sea bass, yasöy wok and mango with celery cream
Cod loin candied in aromas and “Viacaína sauce” strokes
Roasted salmon with its caviar, Norwegian sea cream and xangurro umami
Monkfish with shiitakes cream and baked potatoes
Red tuna with charcoal gel, basil tomato marmalade, wakame sunomono and liver confit
Lobster ragout with endives, violet potato and chanterelles

MEAT

Iberian pork with basil glaze, spiced potatoes and “mojo”
Duck magret with carrots cream and pumpkins
Iberian pork roasted at low temperature with glaze of its own cooking and trumpets of death
Galician veal cheek roasted at low temperatura, yuka and daikon
Lamb cutlets with emulsion of their coal, coconut demi-icing and chantarelles with garlic
Sirloin steak, gratin dauphinois, shallot and foie mi-cuit

DESSERTS

chocolate Bîtî (12min. of preparation)
Banana mousse with chocolat biscuit, red fruits and banana male
rice with milk (rice pudding), chocolate earth and its branches fallenwith air of ibiza herbs an cinnamon
Pears in wine with its cooking texture and praliné with white chocolate and nuts
Licorice ice cream in tempura over soft cheese mousse, strawberries with mojito osmosis and cointreau
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