Our menus
Pate
In honor of Coco's father.
Saturday, January 18th 2025.
Frisé cabbage, dill and buffalo mozzarella.
Foie mi-cuit, red onion and black truffle.
Poached salmon, parsnip and small leeks.
Brocoli, Beurre Blanc and Iberian pork jowl.
Mussels, baby carrots, sweet potato and orange.
Topinambour, cauliflower and chestnut.
Capón from the Grazalema mountains, young potato and its sauce.
"Roscón de Reyes".
Soufflé with Madagascar Bourbon vanilla and salted caramel.
Includes:
Filtered water, breads made at PABÚ, and extra virgin olive oil to accompany it.
150€.
Half portions: 130 €.
(Including 10% VAT)
* This menu is also available in its entirely vegetarian and vegan versions. Please, contact us before finalizing your reservation.
.jpg)
.jpg)
.jpg)
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.
.jpg)
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.
.jpg)
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.