the democratization of haute cuisine

Market cuisine, tradition and avant-garde, together with a perfectionist aesthetic, are ‘the conjunction’ from the author's point of view, reflected in these two proposals: from Tuesday to Friday lunchtime, a 5-step urban menu, at an affordable price; in the evenings and on Saturday lunchtime a 7-step tasting, at a reasonable price.

5-step menu

Cured beef lightly smoked with wasabi, iced peanut and melon

Sparkling: Cava. Brut Nature

Coconut and chili orzo with confit squid, kumquat emulsion and umami powder

Rosé: Estel. Mallorca Vi de la Terra

Courvine with white beans, iberian jowl veil and aromatic herb juice

White: Nivarius N. Rioja

Poularde with buckwheat and foie gras, pears and “Madeira” sauce(*)

Red: El tiempo que nos une. Jumilla

Sesame with chocolate and lychees

Sweet wine: Enrique Mendoza. Moscatel

45€ Set Menu

25€ wine pairing

(*) Optional. Cheese plate 15€ p/p

7-step menu

Veal from here cured with it’s milk infusioned with wild herbs and consommé of it´s bones

Sparkling: Cava. Brut Nature

Beetroot with fermented egg yolk, herring and smoked potato

Rosé: Estel. Mallorca Vi de la Terra

Sweetbread with spinach green pepper style and anchovie roe

White: O Luar do Sil. Valdeorras

Scallop with pea, summer trufe and almond´s mediterranean mole

White: Nivarius N. Rioja

Pork loin with celeriac muslin, cherry ragout, lion´s mane mushroom and piparras pepper oil (*)(**)

Red: Supernova. Binissalem. Mallorca

Carob “Cuba libre” with pineapple and peanuts

Pacari chocolate trufe with dried anchovies sawdust, roasted red pepper and raspberries

75€ Set menú

30€ wine pairing

(**) Optional. Pigeon 14€

(***) Optional. Cheese plate 15€ p/p


Our wine selection has been carefully crafted; promises a good accompaniment to our dishes, both in the lunch menu and in the evening tasting.

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