Pepito

1. Artichoke Chips

2. Provolone

Baked with bakery potatoes

3. Veal sweetbreads

With citrus salad, misuna and watercress

4. Tortilla Coulant

Potatoes, onions, bell pepper and farm eggs

5. Mushroom croquettes (4 units)

With soft garlic aioli black

6. Baked Vegetables

Grilled vegetables with homemade romesco sauce

7. Starred eggs to taste

With potatoes and Iberian ham

8. Starred eggs to taste

With truffled foie

9. Ganxet beans

With almejs and pulpitos

10. Pure Iberian ham with acorn jabugo

5 jotas (cut by hand)

1. Our cesar salad

Chicken breast, parmesan and crispy bread

2. The tana

Red spinach and rucola, burrata, fresh tomato, basil sprouts, balsamic vinaigrette, pine nuts and honey.

1. Tortelli stuffed with oxtail

With white truffle oil

2. Tagliatelle nero and lobster

With mussels and spicy touch

1. Arroz de Cadaqués

Squid in its ink, cockles, mushrooms, aioli

2. Salmon Tartar

Salmon, mango, cucumber, teriyaki and banana chip

3. Bluefin tuna tartar

Tuna, strawberries, avocado, cassava chips and soy pearls

4. Pepito Style Ceviche

Corvina, papaya, yellow pepper, corn, mole, canchitas

5. Corvina

With black rice and passion fruit alioli

1. González

Potatoes straw, fried egg eco and sobrasada

2. Puig

Lettuce, baked tomato, brie cheese and fig mustard

3. Dupont

Padrón del pimiento, foie and mushrooms with garlic

4. Pepito de mar

Squid, bread in its ink, leaves of lollo and wasabi mayonnaise

1. Baked Picanton

With vegetables with fine herbs

2. Iberian Meloso

At port with mashed celeri and apples

3. Deer tataki

With blueberries, violet potato mash and demiglas de jérez

4. Beef tartare steak

Dijon mustard, capers, shallot, yolk and perrin's

5. Beef tenderloin

Pure with a touch of truffle and vegetables

6. Sirloin with foie gras

Puree with a touch of truffle and vegetables

7. Wagyu Tataki

With warm salad and merlot vinaigrette

8. Galician blonde cow t-bone steak (2 people)

1. Lucia de Buey 160gr

Caramelized onion, fried egg, bacon, oak leaves and barbecue sauce

2. Vegetarian violet 160gr

(Corn grits and chickpeas) Of shitake and polenta, mix of sprouts, leaves of the orchard, fried egg eco