High loin of Girona beef matured in the chamber, giving it an unmistakable taste of old cow and light touches of smoked beef jerky with a texture and an infiltrated fat worthy of the best entrecots accompanied by our bouquet of micro-vegetables on fire
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The jewel in the crown of the Txuletones, with perfect maturation and of a cow with a pasture-only diet, served to the least point and with a garnish of creamy baked potatoes and grated black truffle on the spot.
Fresh squid from the beach and fresh enlisted red shrimp coated in spiced flour and fried accompanied by a mild mayonnaise of lime, lemon and citronella to give freshness to a typical Andalusian patio.
Straw potato fried at the moment and wrapped in a cream of yolk with truffle oil, thin slices of Iberian ham and finished with a crispy egg in the white and syrupy in the yolk, to grate at the end some black truffle shavings of summer.
Free-range chicken breast strips macerated for 5 hours with a cinnamon-based dressing, soy sauce and spices. Finished in the fryer with a beer tempura wrap and homemade barbecue sauce.
Croquettes hand-rolled each day in our kitchen made at home with the traditional family recipe, with Iberico ham "del bueno". On the croquette we place a thin slice of the same ham and finish it with an oven-roasted garlic cream.
Cheese board made up of an assortment of the best cheeses according to season and temperature, selecting the best Manchego, smoked, blue and creamy cheeses. We accompany it with jams and nuts to accentuate the aromas of the cheeses in contrast to sweet and salty.
Fresh octopus cooked in its juices with laurel, cardamom and garlic for 3 hours at 100º C and finished on a grill, served on creamy potato foam with paprika from La Vera, versioning an "octopus a feira" accompanied by a sweet black garlic gel and a crisp of its ink simulating the coral of its natural habitat.