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

Marinated corvina with glutinous rice, fermented avocado ice-cream and lychee & jalapeño ceviche style sauce

Sparkling: Cava. Brut Nature

Pekin duck orzo with pickles, biscuit of mushromms-foie and spicy cherry

Rosé: Le Bijou. Coteaux de Béziers

Turbot with seaweed carbonara, air of aged mahonés cheese and toasted almond oil

White: Barahonda. Yecla

Creamy veal with spiced tender wheat, sweet potato musslin and grapefruit (*)

Red: Supernova. Binissalem. Mallorca

Smoked peach with cocoa, tarragon cream and pistachios

Sweet wine: Enrique Mendoza. Moscatel

45€ Set Menu

25€ wine pairing

(*) Optional. Cheese plate 15€ p/p

7-step menu

Sardine with aged Mahones cheese ice-cream, “ramillete“ tomato and mallorcan olives

Sparkling: Cava. Brut Nature

Fennel with oyster Pil-Pil and “oloroso” & iberian ham consommé

Rosé: Le Bijou. Coteaux de Béziers

Sweetbread with spinach green pepper style and herring roe

White: O Luar do Sil. Valdeorras

Line caugth squid with “Bombeta“ rice of toasted almonds and wild mallorcan herbs juice

White: Barahonda. Yecla

Suckling veal sirloin with topinambour muslin, morel mushrooms – port sauce and sea buckthorn air (*)(**)

Red: Supernova. Binissalem. Mallorca

Smoked peach with cocoa, tarragon cream and pistachios

Coconut with hibiscus fower and black sesame

75€ Set menú

30€ wine pairing

(**) Optional. Pigeon 14€

(***) Optional. Cheese plate 15€ p/p

Wines

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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