

| PAN DE LA CASA |
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| Served with tomato salsa, olive oil and garlic | |
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| PLATA DE SALCHICHONES |
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Sausage platter with sweet and sour sauerkraut and mustard A plate with one type of sausage- 28 | |
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| PLATA DE QUESO |
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Cheese platter with 4 types of cheese and fig marmalade A plate with one type of cheese- 28 | |
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| Tara de aceitones / Tara y col |
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| Home marinated olives / Sweet and sour sauerkraut | |
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| PAN CON TOMATE |
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Slices of toasted bread with grated tomatoes, olive oil and atlantic sea salt | |
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| PATATAS BRA VAS |
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Fried potatoes with spicy tomato, pepper sauce & chipotle aioli (additional cheddar cheese / bacon chips 6/8) | |
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| QUESO FRITO |
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Crispy fried Bushe (goat) cheese served on onion marmalade with spicy tomato and pepper sauce | |
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| ESPARrAGOS A LA PLANCHA |
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IN SEASON ) Grilled asparagus in roasted eggplant cream, labaneh and smoked almonds......................................................... | |
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| BRUSCHETTA SALMON Ahumado |
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Smoked salmon bruschetta, creme fraiche, grated tomato and chives (served cold) | |
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| CAMARONES A LA VALENCIANA |
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| Pan-broiled shrimps in creamy tomato, butter sauce and herbs | |
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| MINI HAMBURGUESA |
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Beef burger (45 gr) with garlic aioli, sweet onions & chedder cheese in a bun | |
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| ENSALADA DE TOMAT E |
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Cherry tomatoes & megi tomatoes, radishes, cilantro, onion, chili, croutons, Hameiri cheese, olive tapenade, olive oil and lemon | |
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| Enslada verde con queso Valdeon |
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Arugula leaves with Valdeon cheese (blue cheese), pear in wine and crumbs of caramelized walnuts, olive oil and lemon | |
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| HAMBURGUESA PORTA BELLA |
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Seared portabella mushroom with Bushe (goat) cheese, olive oil & truffle aioli. Served on a bun. | |
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| VEGAN PAELLA |
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Round spanish rice in vegetable stock and coconut cream with truffle oil, mushrooms, zucchini, chestnuts, red onions and herbs | |
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| COLIFLOR |
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| Fried cauliflower with garlic aioli and chives | |
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| HONGOS CON CREMA DE ALCACHOFA |
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| mixed mushrooms seared with artichoke cream | |
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| CEVICHE MEDITERRANEO |
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Sliced sea fish, tomatoes, cucumbers, onions and herbs in lemon juice and olive oil | |
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| CARPACCIO DE MERO |
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slices of raw grouper with orange slices, blood orange concentrate, Hameiri cheese, olive oil and lemon juice | |
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| CHIPIRONES A LA PLANCHA |
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Seared purple calamari with red onions, chili oil, herbs and lemon | |
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| PESCADO TAMALES |
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a slice of saltwater fish baked in dried corn leaves (tamale), with mango salsa, cilantro, lemon and green onions | |
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| CALAMARES TEMPURA |
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Fried calamari tempura seasoned with chipotle aioli and sour lemon aioli | |
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| PAELLA |
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| Changing dish (Ask the waiter) | |
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| BRUSCHETTA DE GAMBEROS |
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shrimp skewers served on bruschetta with cream and blue cheese sauce | |
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| CRISPY POllO |
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Crispy chicken slices in tempura with citrus caramel and salsa verde | |
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| FILETE DE CARNE |
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Fresh beef fillet with traditional red wine sauce and shallot onion | |
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| RUMP STEAK |
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| Grilled slices of aged rump steak | |
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| SALCHICHA Y COL |
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Grilled sausage with sauerkraut stew and cider | |
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