We also have a daily and weekend menu that we change often
Our best dishes
“Bolognese” and kimchee Croquetas
Traditional croquetas with a homemade Bolognese pork and veal and slightly spicy kimchee sauce
Marinated Salmon Poke Bowl
Hawaiian origin with a base of jasmine rice, a fish and vegetables with a soy sauce and wasabi
Peppers roasts with jowls
A mixture of traditional flavors from our land that will not disappoint you
Gyozas of Japanese prawns and vegetables
“Empanadillas” stuffed with vegetables and prawns and a sauce made with the heads.
Sirloin Steak Tartare
Traditional Steak tartare chopped all by knife and seasoned, on a grilled bone marrow accompanied by crispy “scolding”
Mushroom carpaccio of eryngii
Eryngii mushrooms seasoned with different touches, nuts and cheese
Autumn flavors that you fancy… until they lat. With Parmentier of tupinambo and egg at 65ºC
Macerated in soybeans and sesame with pickles and red curry. Dish of Japanese Beef origin.
Seasonal vegetables offered by the garden with our personal touch
# Roasted veal rib “18 hours”
With potato wedges and vacuum cooked with our spice sauce & barbecue in the southern US style
# Red Tuna Ceviche with “sweet potato”
Typical Peruvian, is a fish in dice and accompanied by vegetables, seasoned with chili, lime and coriander
# Boneless lamb with eggplant
Lamb Terrine at low temperature, with quinoa, ricotta, and basil, in a juice with their own bones and different contrasts.
# Cod kokotxas, stew
Grilled cod Kokotxaswith “calluses” to traditional Biscay sauce, a Thai touch, lime leaf, and galangal
# “Crispy Chicken” Gua Bao
Marinated chicken drumstick, battered in crispy panko corn and fried, in a steamed bread of Taiwanese origin with a sweet-sour mayonnaise
# Grilled octopus on humus
Mix of Mediterranean cultures, sea and mountains. Very tasty and with the touch of the house.
# Roasted Pork
RaviolRavioli in rice wafer, suitable for coeliacs, with crumbled pork and Chinese flavors
#Grilled Beef T-bone
Selected cows with dry ripening.
# GalicianGalician Blonde
Blonde Beef T-boneCow bred in Spain and selected, with dry ripening – Dry Aged.
# Grilled fish of the day
Fresh and seasonal fish, always looking for the best that the sea gives us.
** Ask for our suggestions outside the menu **
* We have an allergen menu *
# Dessert of the week to consult
“Cake” semi-fluid chocolate, suitable for celiacs with different chocolate textures and chocolate-truffle ice cream. The choice of the sweet tooth!
# Plums, Carrots and Hazelnuts
Cream and plum ice cream, baby carrots and their foam, aerated hazelnut and praline cake.
# Cheese and Red Fruits Cheese
Mousse, cream cheese and Baileys, “pannacotta” of red fruits, red fruits and their air.
# Torrija with English cream
An essential classic in our menu
# Cheese selection
We look for cheeses from different regions and origins … Bread with cheese tastes like a kiss!
* we have allergen menu *
Our wine list is a faithful reflection of our pride in our land and its vineyards, of our personality as chefs and above all, as Riojan chefs.
We have selected the most special wines from local producers, those that best fit the flavors of our dishes.
* Letter updated continuously