SALADS AND COLD CUTS
salads and cold startersAn exercise in rebellion, it is always recommended to dress salads with a top quality extra virgin olive oil, the dressing is based on a fried oil, compensating for the loss of quality from the dissociation of the fatty acids in the oil with the flavour of the fried shrimp shells and heads. The base of the dressing could not be more Spanish, that of the garlic prawns. The coconut crisp evokes the taste of Nigerian coconut caramel.
Sprouts, smoked salmon, avocado, yuzu caviar, hazelnuts, olive soil and dill vinaigrette.
Cod carpaccio topped with toppings that traditionally accompany it in peninsular stews.
Product and product: the best denomination of origin of white pork ham in Spain with a cheese that has won a top international award.
FREIDURIA
FRITTERSFusion of traditional Nigerian fritter and Spanish codfish.aaSsa
Stew croquette.(more)
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.
A twist on hake a la Koskera.
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.
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.
Currywurst, bacon and sauerkraut hot dog
Blood sausage, chistorra and bacon
180 grams of Pyrenean veal.
