Starters & small plates

With roasted-garlic alioli

Butternut squash cream with a hint of cinnamon

With mayonnaise foam, mullet roe and tuna belly

With avocado tartare and cherry tomato

Smoked to order, with a Malaga-style salad of charcoal-roasted peppers

Slow charcoal-roasted leek, truffled Iberian-pork mortadella, gribiche sauce and hazelnuts

Made to order, with cured old-cow slices

Grilled Malaga avocado, young-coriander pesto and vegetable salpicón with feta

Green-olive juice and mint

Grilled soy beans with salt or spicy-lemon sauce

4 pieces

4 pieces

Poultry sabayon and chestnut cream (half portion 26)

Foie gras soup and shallots (half portion 25)

Goose barnacles, cockles and mackerel (half portion 31)

Wild mushroom sauce and pinenut parfait (half portion 26)

White truffle and yellowfoot chanterelles

Served raw, almond ajoblanco and green pod bilbaína (half portion 31)

Fermented soybean base with seaweed, truffle, spring onion and tofu foam

With caramelised spring onion, Arzúa cheese and chestnut infusion

With saffron glaze, toasted almond and sour passion-fruit jelly

Gratinated with wasabi and yuzu tobiko

1 piece

Two sea-urchin tempura sticks wrapped in shiso leaf, tied with nori, on a delicate egg, soy, lemon and butter sauce

Fresh salmon smoked in-house using a traditional Norwegian technique, served warm.

Slightly sweet; served as small boneless bites with a yogurt, mustard and curry sauce. Ideal for sharing.

Oven-baked aubergine served with confit duck and a tomato, onion and carrot sauce. The house's most classic starter.

Carrasco 100% Iberian acorn-fed ham.

Ask about the house aperitif

Fresh creamy cheese with pesto and cherry tomatoes dressed with balsamic vinaigrette and basil

Melted smoked cheese baked in our oven, with San Marzano tomato sauce, oregano and basil. Served with our focaccia

Melted smoked cheese baked in our oven, with truffle sauce, mushrooms, basil and a touch of Grana Padano. Served with our focaccia