• • Salmorejo of tomato pear with ham confit and hard boiled egg
  • • Tomato barquette filled with roasted piquillo peppers, marinated anchovies with tomato mayonnaise and pepper oil and black olives (3 units)
  • • Pochas de Tudela with young chilli pepper in vinegar
  • • Penca of chard stuffed with Iberian ham and mushroom velouté with hollandaise sauce in ointment (3 units)
  • • Duchess of Potato to the Importance in green sauce with borage and crispy red quinoa
  • • Oriental pasta ravioli filled with leek and shrimp in a cava sauce(3 units)
  • • Candied artichokes on a bed of artichoke mousseline and marinated Iberian dewlap veil
  • • Wood-roasted glass peppers with veil of Iberian dewlap and fried egg (200 grams )
  • • Fresh pasta cannelloni filled with Graus sausage with foie gras sauce and tartufata (2 units)


  • • Wild sea bass meatballs with fresh green pepper sauce (4 units)
  • • Hake kokotxas al pil-pil
  • • Turbot with its garnish
  • • Hake in seafood sauce of carabineros and peas


  • • Crunchy deer and Iberian pork meatballs on parmentier base (4 units)
  • • Roast lamb shoulder 12 hours at low temperature (D.O.ARAGON)
  • • Grilled veal fillet
    -and/or hollandaise sauce
  • • Iberian pen with potato cream, garlic confit and parsley


  • • Vanilla bourbon toast with vanilla ice cream from Madagascar
  • • Apple tart on caramelized puff pastry base
  • • Crunchy chocolate with mango ice cream (3 units)
  • • Soft cheese cake on almond crumble with peach and apricot jam
  • • Vanilla and chocolate ice cream

*This house has for customers who request it a menu of allergens.