little gem lettuce from our garden, 24-month aged comté cheese (un)

peruvian scallop, piparra pepper emulsion (un)

purple corn taco with fried transparent goby

pork ear sandwich, brava sauce (un)

vegetables ceviches, seasonal garden fruits

andalusian smoked trout salad, orange

tuna tartare with spinach and paprika

burrata with mole and bimi broccoli

semi-cured gilt-head bream, almond, red grapes

baby leek tarte tatin, truffle mortadella

flame-grilled artichokes, smoked meuniére, chili pepper

braised carrots, kalamansi curry, grapefruit

cod omelette with homemade sofrito

hamachi aguachile, smoked mango, snow peas

hook-caught baby squid carbonara, guanciale, pecorino, pinenuts

creamy red rice, fried crab

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estuary sea bass, codium gazpacho

atlantic croaker belly, curly endive, pickles (2px)

grilled wild sole, chili gazpacho

steak tartare, focaccia

veal sirloin, wood-fired roasted peppers, macha sauce

creamy beef cheek, herb pesto, apple

suckling lamb shoulder, fondant pumpkin, lebanese tabbouleh

meatballs, peanut sauce

schnitzel san román, egg, truffle

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fluid chocolate cake

coconut foam, mango, celery, lime and ginger ice cream

fismuler cheesecake

coconut panna cotta, strawberry cheong and granita

pistachio coulant, pistachio ice cream

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our cuisine is inspired by the ingredients themselves, which is why our menu may vary to ensure we always serve them at their very best.