Cor de bou Tomato, stuffed with burrata, green pesto, sun-dried tomato and black olives

Salmon sashimi salad, with avocado, cherry tomatoes, red prawn, candied ginger and passion fruit vinaigrette

Fresh fig salad, with cherry tomatoes, blue cheese, Iberian ham and candied almonds (seasonal only)

French oysters Louis N.3

Gildas, anchovy, pickled pepper and olive

Homemade anchovies in oil, with our Nikkei sauce

Anchovy with butter, tomato and Cordoban black "regañá" cracker

San Filippo anchovies (6 pcs.)

Salmorejo with boiled egg and Iberian ham. The "boss's" Cordoban recipe

Mussels in their own juice, with butter and sake

Russian salad with smoked eel and pickles

Cheese board: smoked Idiazabal Ikain, goat's Garrotxa Bauma, cured Dehesa de Guadaña, blue cow's Fourme d'Ambert. Served with quince, walnuts and grapes

Scallops (4 pcs.) in their shell, Japanese style

Hand-carved Iberian ham, 100% acorn-fed

Mixed ceviche of white fish, octopus and prawns, tiger's milk, red onion, avocado and plantain chips

Pota blava broken eggs, low temperature, with confit potatoes and onion, Iberian acorn-fed ham and tartufata

Salmon tartare with avocado, mango, chives, sweet chili, lime and tzatziki sauce

Blue fin tuna tataki with wakame seaweed, ponzu sauce, candied ginger and yellow chili

Josper-roasted aubergine with burrata, red pesto, honey-flambéed endives, sunflower seeds and fried sage

Iberian pork cheek cannelloni with demi-glace and shiitake mushrooms on a bed of parsnip

Smoked T-bone croquettes, Josper-smoked (4 pcs.)

Red prawn croquettes (4 pcs.)

Garlic prawns, braised with Manzanilla sherry, gamberro style

Grilled octopus leg with potato and butter mille-feuille, provençal sauce and chimichurri

Salmon loin with coconut yogurt, wood-roasted pumpkin, teriyaki sauce, crispy quinoa and sage

Wild turbot, Getaria style, with baked potato, tomato and confit onion (approx. 1kg)

Stuffed squid with "butifarra del perol" sausage, Iberian bacon and pine nuts

Salt-baked sea bream, parsnip cream

Black Angus T-bone steak from the Basque Country (approx. 1/2 kg)

Girona T-bone steak, aged 45 days (approx. 1/2 kg)

"Machete" beef rib, slow-cooked at 70ºC for 12 hours, with its own reduction sauce and baked potatoes

Iberian secreto

Steak tartare our way, with grated pecorino

Our Black Angus burger with cheddar cheese, caramelized onion, pickles, fried egg and fries

The Estevet rice, surf and turf with Iberian rib, cuttlefish, mantis shrimp, red prawn, mussels and clams

Black rice with mantis shrimp, red prawn, baby octopus, cuttlefish and giant red shrimp

"Machete" rice with beef, Iberian rib and black trumpet mushrooms

Lobster rice

Breaded chicken breast with fries

Cheeseburger with fries

Gamberra-style French toast with pistachio cream, white chocolate and vanilla ice cream

Baked cheesecake, nonna Donata's recipe

Chajá cake, traditional Uruguayan dessert with peach, whipped cream, Italian meringue and dulce de leche

Homemade dulce de leche coulant with cream ice cream

Revitalizing lemon sorbet with matcha, mint and crunchy ginger

Mascarpone cup, mango and Maria biscuit

Toblerone chocolate cremoso with salted caramel ice cream and cherry coulis

Country bread (homemade)

Cristal bread with tomato