THE MENU

Brioche hot dog bun with pulled pork and mustard-mango sauce, finished with pickled red onion and cheese cream.

Rice with torreznos (crispy pork belly), shimeji mushrooms and romesco sauce, oven-finished in a traditional llauna pan.

Hake and dill croquetas finished with almond and cider emulsion.

Córdoba-style salmorejo (cold tomato cream) with crispy ham and grated hard-boiled egg.

Yes! They're spicy because they're bravas — not overly spicy, but they've got some kick. Served with roasted garlic mayonnaise.

Our ensaladilla rusa (Spanish potato salad) with mashed potato, pickles, kimchi mayonnaise, vinegar-cured anchovies and black regañás (crackers).

Boletus mushroom croquetas with a touch of truffle and kimchi-sesame emulsion.

Blue cheese and caramelized onion croquetas with mango coulis.

Large croqueta of squid in its ink with leek, sweet soy, sunflower seeds and tomato jam.

Chicken breast fillets breaded in Doritos, with mayonnaise and BBQ sauce.

Crystal bread, Andalusian-style fried calamari, kimchi emulsion, black aioli, pickled onion and mint.

Burrata salad with Serrano ham, pickled grapes, pistachios and herb oil.

Mesclun, arugula, walnuts, dried blueberries, brie and caramelized goat cheese, dressed with honey mustard.

Roasted eggplant with hummus, feta cheese, romesco sauce and toasted peanuts, finished with basil crystals.

"Pincho moruno" (2 units) — boneless chicken thigh marinated in ras el hanout, with zucchini, finished with Japanese mayonnaise, peanuts and mint.

Our take on huevos rotos (broken eggs) with ham, served in a timbal with caramelized onion, truffle, and PX reduction, topped with fried sunflower seeds.

Black bao bun, pork cheek, Korean BBQ, sweet corn, sweet soy emulsion and fried onion.

Udon noodles wok-tossed with pak choi and fried peanuts, finished with our masala sauce and fried chicken thigh.

Norwegian salmon loin with wakame salad and mango-lime emulsion.

Half rack of low-temperature roasted ribs, finished on the grill with bourbon BBQ sauce, yogurt sauce and served with homemade fries.

Iberian pork presa (shoulder cut) with our chimichurri and pumpkin-fennel purée, served with homemade fries.

180g lightly aged charcoal-and-firewood-grilled beef, BBQ sauce, arugula, caramelized onion and brie cheese on a brioche bun, served with homemade cajun-spiced fries.

180g lightly aged charcoal-and-firewood-grilled beef, thin Iberian pork jowl and smoked cheese. Served with homemade cajun-spiced fries.

45-day aged beef loin from the Basque Country, approx. 500/600g. Served with homemade fries.

Vegan burger made with vegetable protein, mustard, mesclun, caramelized onion, and corn, served with honey mustard fries.

Homemade side fries

Ask about available varieties. (Cherokee, marazul, pink)

Squid-ink black rice with crispy fried baby octopus, finished with citrus aioli.

Langoustine-broth risotto with shimeji mushrooms, finished with garlic lamb sweetbreads and roasted garlic gel (Recommended for 2 people)

Rice finished in a llauna pan with cured wild boar loin and roasted garlic emulsion.

Almost-liquid (mild) blue cheesecake with TostaRica crumb and blueberry jam.

Egg and orange flan with caramel and artisan yogurt ice cream

Creamy chocolate cake with caramelized popcorn, salted toffee and TostaRica cookie.

Chocolate and orange brownie with Oreo pieces, served with caramel popping candy, cinnamon streusel and cold white chocolate soup with Oreo pieces.