Abanic

Paella with octopus, sobrasada, cuttlefish, padrón peppers and piquillo pepper all i oli

Black rice made with a cuttlefish base cut into cubes, squid ink, scallops, razajas and roasted garlic oil dots

Lobster paella made with sautéed cuttlefish and prawns

Seafood paella with diced cuttlefish, octopus, mussels and prawns cooked on the llauna.

Creamy risotto with carbonara made from guanchale, seasonal mushrooms and roasted white asparagus finished with parmesan cheese

Prawns bathed in a fried garlic and red chilli pepper with oil from the heads · from the gambas themselves

Veal cheeks cooked at low temperature for 12 hours bathed in vermouth sauce, plums, dried apricots and potato and truffle parmentier

Chicken cannelloni with mushroom and truffle sauces and veal juice reduction

Freshly cut ham plate

Butter brioche filled with barbecue pulled pork stew, cheddar cheese sauce, bacon sauce and pickled onion

Goat cheese skewer, iberian ham and tomato compote. Shrimp skewer with octopus, pickled onion and mango guacamole. Camembert cheese skewer, fig jam and chistorra skewers with peppers from padron

3 Units of cod croquettes

3 Units of steak croquettes

3 Units of mushroom croquettes

Candied and fried at the moment with ali i oli of pickled garlic, our spicy oil and slowly cooked tomato jam.

Roasted scallops with a citrus and vermouth vinaigrette, salmon roe, and fresh herb oil

Roasted artichokes on goat cheese cream, slices of iberian ham, walnuts, truffle oil and parmesan cheese

Kalamata olive hummus with greek salad and pita bread

XXL Jumbo prawns revised in panko and fried, accompanied by asian tartar sauce with citric touches1

Traditionally seasoned with a japanese dashi emulsion, accompanied by italian carasau bread.

Mixture of octopus, prawns and salmon with minced pepper and onion, bathed in a tomato and citrus vinaigrette decorated with salmon roe and lumpfish

Braised octopus leg with red mojo sauce, roasted potatoes, padrón peppers and green olive juice with chipotle.

Bikini breaded in crispy panko filled with iberian ham, · smoky cheddar cheese · camembert cheese and truffle mayonnaise

40-day aged beef picanha carpaccio, truffle and lime vinaigrette, parmesan, walnuts and fresh sprouts

Tuna tartar dressed with soy and citrus vinaigrette, based on mango guacamole and trout roe

Smoked paprika-cured and fried pork belly, piri piri sauce, pickled onions and lime.

Cod loins gratin with muslin of blanched garlic, on roasted tomato compote with raisins, citrus and crunchy walnuts

Pasteurized cow cheese burrata with lettuce mezclum dressed with honey and mustard vinaigrette, dried tomato, walnuts and mango chutney

Baked camembert cheese with nuts, dates and fig jam, truffle oil and accompanied by our crispy herb focaccia.

The loaf bread portion is simply a portion of rustic bread with a crispy crust and soft, aromatic crumb.

Freshly baked country bread spread with tomato

Pita bread is a type of soft, slightly fermented wheat flour flatbread, consumed in the mediterranean area, especially in the near east, occasionally baked on the walls of the oven and reminiscent of pizza crust.

Composed of iberian ham, sheep's cheese marinated in herbs, fig jam, seasoned olives, focaccia sticks with fine herbs, nuts and dried tomatoes

Homemade cheesecake

Delicious catalan cream ade la casa

Creamy torrija with mexican vanilla ice cream, threads of dulce de leche and crunchy chocolate

Passion fruit and lime, lemon and ginger sorbets, with lemon zest, mint leaves and blueberries

Warm and creamy chocolate cake, with a scoop of milk and meringue ice cream and red fruit coulis

Passion fruit | handle | strawberry | homemade lemonade

Passion fruit | handle | strawberry | homemade lemonade

Aperol, vodka, lemon and grapefruit juice, egg white · egg, dill syrup and mint.

Campari infused with arabica coffee, vermouth and gin.

Captain morgan rum, passion fruit, campari and · lemon juice.

Vodka, chambord and pineapple juice.

Tanqueray gin, lemon juice, cava and mint.

Peruvian pisco, lemon juice, sugar, egg white · and narrowness.

Our version of bloody mary with homemade sauce and a · touch of pedro ximénez.

Homemade sauce, lemon juice and draft beer with · spice ring

White rum, sour, top of cava and mint.

Tanqueray gin, basil and absinthe perfume.

Campari with schweppes pink pepper tonic.

Vodka, passion fruit, lemon and vanilla.

Vodka, cardamom, lime kefir and ginger beer.

Zacapa 23, white cocoa liquor, chocolate bitters.

Classic mojito

Flavored mojitos (check flavors)

Classic and refreshing caipirinha

Flavored caipirinha (consult flavors)

Smoky & spicy · mezkal, hand-crafted wassabi syrup,lemon fresh

Coffee based boozy ice cream handcrafted

Coca-cola, coca-cola zero, fanta lemon, fanta orange, nestea lemon, sprite, tonic water

Beer with lemon soda

The 47 botanicals are homogenized with each other in a unique way to give a balanced and long final touch.

Made from freshly picked citrus fruits · mixed with juniper berries with a nice and · fresh finish.

The union between two stills; benett and carter-head, · that create a smooth gin with character.

Fresh and floral french gin composed of ten · aromatic plants.

Gin with olive distillates, rosemary thyme, · basil · spicy with citrus notes.

Smooth english gin with a strong presence of · wild red fruits and composed of eleven botanicals.

The first atlantic galician gin, a premium gin · that pays homage to his land. Rich in natural aromas and · exquisite flavors.

Gin with a characteristic balance between citrus and · juniper with floral notes.

Perfect balance between juniper, angelica coriander and · licorice.

English gin with 4 distillations. Floral notes and · fruit trees, poppy seeds and dragon's eye.

This pink gin maintains a perfect balance between · the refreshing taste of gordon's and the sweetness of strawberries · and raspberries with the acidic touch of currants.