Guilherme Arruda's Recipe fuses Brazilian cuisine with a nod to Spanish cuisine with this crispy and mellow appetizer of smoked cheese and Brazilian sagu that we accompany with a sweet and spicy reduced sauce.
Potato of the Agata variety candied in the charcoal oven and finished in a deep fryer, giving it a tender heart and a crispy exterior, accompanied by our charcoal-smoked aioli and a traditional brava sauce
Thin slices of aubergines coated in spiced flour and fried accompanied by a dipping sauce of mustard mayonnaise and a sweet touch of orange blossom honey
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.