STARTERS

Iberian ham by Arturo Sanchez hand sliced 16/26
Croquettes of stew with salted bacon veil 3/un
Gilda (anchovy, piparra, white anchovy in vinegar, aged cheese, olive, sun-dried tomato) 6,5/un
Moorish pastela with date puree and sautéed cabbage 17
Tomato cherry salad with burrata and cured mackerel 19
Shrimps from Motril in a garlic sauce 22
Grilled baby gem lettuce with caesar dressing and fried little shrimps 16
Potato and prawn salad with seasoned pork cheek 17
Betanzos style potato omelette with cracklings and yellow chilli pepper 16
Salmorejo with marinated smoked sardine 17
Snapper ceviche with pipirrana liquid (summer Andalusian salad) 19
Grilled avocado with slices of wild almadraba red tuna 19

SPECIALITY IN RICE

Seabass and red prawn 24
Iberian pork cheeks 22
Seasonal vegetables 19
Picanton chicken moorish style 22
Smoked with beef lower loin 24
Black with little octopus and soft shell crab 24
Creamy with clams in green sauce 23

Price per person. Maximum two varieties of rice per table.

FISH

Fried sea bass and marinade of its juices 26
Hake with smoked meunière, mushrooms and wild asparagus 22

MEAT

Matured beef lower loin with roasted pepper salad 26
Aged beef tenderloin with café de paris sauce and creamy potatoes 28
Grilled acorn-fed pork shoulder with Moorish pumpkin 25
Barbecue beef cheek with potato parmentier 24

DESSERT

Pineapple macerated in ginger and cardamom with ice cream and caramelized walnuts 6,5
Just chocolate 6,5
Macerated peach from Guadix with cottage cheese ice cream 6,8
Cheese jar with salted caramel 6,5

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