Our menus
Mini Bubú
An executive menu, with a choice of two options in each section, only available during lunch services from Tuesday to Thursday.
Appetizer
Foie Mi-Cuit, our crispy puff pastry, hazelnut praline, and quince.
or
Frisée cabbage, green apples and bufallo mozzarella DOP.
First
Poached salmon and yellow snowpea.
or
Cauliflower, spinach and buckwheat.
Main
Brussel sprouts, pomegranate, chestnut and beetroot.
or
Small and tender carrots, iberian pork jowl and mizuna mustard.
Dessert
With seasonal fruits.
Kiwi, orange and orange blossom.
or
Soufflé with Madagascar Bourbon vanilla and salted caramel.
Includes:
The menu includes our sourdough bread, served with extra virgin olive oil (EVOO), filtered water, a glass of wine, a soft drink or beer, and coffee or tea.
75 €.
(Includes 10% VAT)
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With the arrival of the colder months, we say goodbye to watermelons and melons and welcome the wonderful Boletus Edulis, pumpkins, and chestnuts. Tomatoes become greener, and zucchinis are nearing the end of their season.
Leeks, beets, parsnips, and carrots emerge, with cabbages and cauliflowers on the way. Citrus fruits are soon to appear, too.
It’s also the season for partridges, quail, pheasant, mallard duck, guinea fowl, and pularda hens.
Additionally, it’s time for carabineros, langoustines, lobsters, and prime wild-caught white fish, marking the shift into autumn and winter.
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The ingredients change daily, as do the dishes.
There are products that we have in the kitchen for a few weeks and others that last just a few days.
We love vegetables, as well as meat, poultry, fish and seafood. We make a very careful selection, always respecting all closed seasons.
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We customize all our menus. We offer 100% vegetarian and vegan options and can accommodate some allergies and dietary restrictions, though not all.
We kindly ask that you inform us of any specific needs at least 24 hours before your reservation.
Don’t hesitate to contact us if you have any questions.