SALADS AND COLD CUTS
salads and cold startersPastrami Salad(see more)
Sprouts, blue cheese, roasted pepper, pastrami, cherries, walnuts and red fruit vinaigrette.
Sprouts, smoked salmon, avocado, yuzu caviar, hazelnuts, olive soil and dill vinaigrette.
Cod carpaccio topped with toppings that traditionally accompany it in peninsular stews.
Russian Salad influenced by the German Kartoffelsalat
FREIDURIA
FRITTERSFusion of traditional Nigerian fritter and Spanish cod.
Japanese vegetable tempura and aubergine with cane honey are not far from each other. We spice the romaine with hummus flavours and offset the ultra-sweetness of the cane honey with the ultra-saltyness of the cured sheep's milk cheese flakes.
Crispy chicken on a bed of basmati rice, with teriyaki sauce made with Villar del Arzobispo honey.
FROM THE CHEF
CHEF'S CHOICEThe filling of a typical beef round, in a Chinese dimsum format, with vegetable, mistela and soy reduction sauce.
Battered hake taco with red cabbage, pickled onion, red and green sauces and sweet chilli mayonnaise
MEAT AND FISH
FISH AND MEATLamb stew(see more)
Our lamb stew, a dish that captures the essence of Spanish gastronomic tradition, elevated to culinary perfection.
Each element of the dish is designed to offer a harmonious taste experience full of interesting contrasts.
PIM PAN PUM
TRAVELLING BREADOur orientalised version of a squid sandwich
Aubergine, blue whiting and pepper.
Delicate pork simmered in cola, infused with the unmistakable aroma of Chinese five spices. A harmonious fusion of barbecue sauces - the American and...
Filling of the Argentinean empanada in our Valencian pepito. A dish that we created in Mislata more than five years ago, which displaced the traditional pepito de titaina, and of which we are especially proud.
Macaw(see more)
Hot dog with bean chilli, pineapple, cornflakes, fresh cheese and our "guacamayo" mayonnaise and avocado sauce.
180 grams of Pyrenean veal.
