Si la comida es un viaje, la carta es el mapa (A.G.).
Patience is recommended
“El yantar de estas mesas así, en que se prueba amor ajeno en vez del propio amor” César Vallejo
"La Sagra" lentils
With sof curry and Mediterranean prawns.
-Slightly smoked-, on brioche, with classic chutney served with Sauterne's wine.
Snails “a la llauna”
A homage to Pla, with Pyrenean herbs -romaní, farigola, ajedrea- and a soft capers alioli (with baked garlic in case there is a hurry for kissing).
Fried free-range chicken eggs pan
With mushroom mousse and black truffle.
Soup of scallops and mussels
Á la saffron, with Sardinian fregola and fennel bulbs.
With espàrdeñas (sea cucumber), roasted butifarra and wild mushrooms.
Sauté squid from Huelva
With red curry, tirabeques, baked sweet potato and Thai rice with raisins and pistachios.
Galician hake -loins-
With green sauce, Albariño wine sauce and wild mushrooms.
Confit of codfish
Over a chipotle vizcaína sauce -barely spicy-, with green asparagus and tender corn pudding.
From the Hills of Toledo, grilled, with mole poblano, chestnuts and roasted quince.
Sauted Iberian pork “Pluma”
With meadow herbs and parmentier with black truffles.
Las Landas squab
-Its breast briefly baked, its thighs and wings confit-, with mushrooms (Boletus edulis) on the pan
Moderately aged, grilled and served with herbs pesto, Meiterranean anchovies and Balearic “tumbet”
(Stomach, hands, nose and tongue).
Baked baby lamb upper-shoulder
With saffron couscous, cactus leaves pisto and black plums.
Coconut and goat milk custard
(Made with only three eggs per liter), served with baked pineapple al tequila and rhubarb sauce.
Our variety of sorbets and ice creams
A bit tipsy if you´d like.
With Cream Caramel with red berries sauce.
Tarta “Sacher” my way
(Sissi would not speak to me) and the right sorbet.
Al Pedro Ximénez (A Venetian cardinal would excomulgate us; a Jerez winnery foreman, too)
10% VAT included.