Aflamas

1. Blonde potato chips.

Thick cut potatoes and super crunchy texture. Ideal for snacks.

2. Chicken croquette a l\'ast (Serving 4 u)

Extra unit 2.75. Filled with fine béchamel sauce with the chef's spices and “pollastre rostit” meat with a very crunchy batter.

3. Oil pan

Oil coca bread made aflamas with tomato and OOVE Arbequina.

4. Selection of olives of the day

- Chamomile (pitted). -Spicy gordal (boneless and salad with Basque chilli and red pepper). -Cocktail...

1. Acorn-fed Iberian shoulder

Ideal for sharing.

2. Chistorras with cider

Made from natural tripe and cooked in its own juice with cider
"apple thief"

1. Anchovies in vinegar \\\\\\\\\\\\\\\\ \\\\\\\\

Extra unit 1.50. Extra Cantabrian anchovy filleted by hand and served with OOVE.

2. Cantabrian anchovies

Anchovies "Campaña Primavera" cured for a minimum of 8 months and manually desalted.

3. Extra mojama

Fine cuts of tuna cured with marcona almonds.

1. Steak tartare

Finely chop the part of the loin of the veal, dress it with
shallots, soybeans, citrus fruits and a light touch of wasabi and we accompany it
with a crunchy caramel bread.

2. Truffled Iberian Presa Carpaccio of Celtic pork

Tender slices of cold-smoked Lapònia reindeer meat with vine cream, Parmesan and truffle vinaigrette.

3. Truffle extra

4. Creamy egg at 63ºC

Cooked at low temperature and with a parmentier base. Served with mushrooms
season.

1. Foie Puff Pastry Coca

Delicate dough baked at the moment, served with strawberries, arugula,
pine nuts and balsamic vinaigrette.

2. Buffalo mozzarella

Semolina bread cheese sphere with smoked salmon, anchovy, mozzarella, truffled honey and raw vegetables.

3. Smoked salmon carasatu

Fine toast of semolina bread with smoked salmon, anchovy,
mozzarella, truffled honey and raw foods.

1. Maitake i \ "no-chicken \"

Combination of grilled and marinated maitake, accompanied by ivy and puffed salavje rice.

2. Tomato, tuna, spring onion and Quinoa salad

We select seasonal tomatoes, seasoned with a fine cut
onion and tuna belly, with the benefits of pseudo-cereal (the
quinoa).

3. Selection of flaming vegetables with black garlic sauce.

Variety of grilled vegetables with a romesco of tomato and roasted onion

1. Galician Octopus

Octopus of Galician origin certified with potato ingot and accompanied by double chin and Donostiarra sauce.

2. \\\\\\\\\\\\\\\\

Ray wing a la meuniere with tomato and thyme sauce, broad beans and
duck pork rinds.

3. Extra cod

Confit cod snout. Chickpea hummus with a soft pil-pil of ham and grilled strawberries.

1. Our dry rice with squid and red shrimp

Illa de Riu rice, with a tasty tomato sauce, cuttlefish and onion
sweet from Figueras. We cook in an intense galley and seafood fumet
and let its thin layer dry in the oven.

2. Creamy rice with parmesan, sage and blue cheese

Bomba rice flavored with white wine from Penedes, mixed with
butter and cheese and accompanied by walnuts and sage oil.

3. Our Creamy Rice with mushrooms

We wet the arroz bomba with a tasty rostit broth, we boost
with Parmesan cheese and we accompany it with some fine shavings of
cured duck ham.

1. Shoulder of Lamb IGP Ternasco de Aragón

Cooked at a low temperature, boneless and crispy marked at the
griddle. With parsnip puree, raifort, smoked aubergine and fruits
dry.

2. Acorn magret.

to Ailesbury with applesauce, raw vegetables and cocoa powder.

3. Mellow beef in garnacha sauce

Veal cheek stewed over low heat with fruity black wine and glazed with the reduction of its juices.

4. Cannelloni of \ "cochinita \" spiced at 74ºC

tasty spiced cochinita pibil cannelloni with mushrooms, puffed wild rice. Garnish to choose.

1. Steak of old cow minimum 2 people

Recommended

2. Iberian lizard 500gr (minimum 2 people)

Recommended

Price for 2 people

1. 65% chocolate brownie

Artisan brownie, tender and unctuous. With walnuts and vanilla ice cream
Bourbon.

2. The godfather: \\

Delicate crunchy dough filled with fine mascarpone cream,
pistachios, orange and cinnamon.

3. Travel to the maldives

Sweet coconut milk cream with a surprise core, a garnish of dried fruit and a refreshing grenizado.

4. House ice cream / sorbets

Two balls of ice cream or artisan sorbets the same or to combine among our selection of flavors.

1. Mas Amor 2018, DO Catalunya

Variety: Tempranillo.
Description: Fresh and seductive aroma with notes of peach and
blueberry, accompanied by floral touches.

1. Perplexed 2018, DO Rueda

Variety: Verdejo.
Description: Creamy and with a freshness from the citric touch and the notes of fennel and freshly cut grass obtained from winemaking
of old vines.

2. Masia La.Sala 2018, DO Penedès

Variety: Xarel.lo, Macabeu and Chardonnay.
Description: Fresh and balanced with aromas of white fruit
(apple, pear, tropical fruits and banana).

1. Alceño Roble 4 months 2017, DO Jumilla

Variety: Monastrell and Syrah.
Description: Perfect balance between aromas of ripe fruit and
Oak.

2. Masia La.Sala 2016, DO Penedès

Variety: Tempranillo, Cabernet Sauvignon and Garnacha.
Description: Complex aroma of berries, red fruit and a
cocoa and liquorice background. Good entry acidity and tannin present.

1. Mistinguett Brut, DO Cava (NV)

Variety: Macabeu, xarel-lo, parellada.
Description: Aromas of white fruits with a toasted touch and a
slight acidity.

2. Mistinguett Brut Rosé, DO Cava (NV)

Variety: Trepat.
Description: Elegant floral and fruity aroma with a round palate. In
In the mouth it is fresh, cheerful and with a pleasant finish.

3. Mistinguett Brut Reserva, DO Cava (2016)

Variety: Macabeu, xarel-lo, parellada.
Description: Complex aromas of white fruit mixed with notes
of aging pastries. Fine and very elegant bubbles.