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
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.