Red prawn carpaccio with jalapeño vinaigrette and sriracha emulsion
Mango salmorejo with iberian ham shavings and extra virgin olive oil pearls
Seared scallops with thyme butter, wild asparagus and sunchoke purée
Wild turbot with pea purée and wild asparagus
Slow-marinated black chicken with parsnip purée
Beef tenderloin tournedó with truffled parmentier and red berry confit
Strawberries with mascarpone and vanilla cream
Mango exotic dessert with coconut foam and passion fruit
Seasonal fruit
Regal Oyster No. 2 with passion fruit pearls and jalapeño
Foie gras crème brûlée with red berries and green pistachio
Red prawn carpaccio with jalapeño vinagrette and sriracha emulsion
Wild turbot with pea purée and wild asparagus
Beef tenderloin tournedos with truffled parmentier and red berry confit
Strawberries with mascarpone and vanilla cream
Chocolate crumbs with freeze-dried raspberries, milk foam, and yogurt ice-cream
Regal Oyster No. 2 with passion fruit and jalapeño
Creamy cod “ajo arriero” sauce with crispy black olive crumble
Beef tenderloin tournedos with truffled parmentier and red berry confit
Strawberries with mascarpone and vanilla cream

Our cuisine is ever-evolving, guided by seasonality and locally sourced ingredients; therefore, dishes may change accordingly. Such variations reflect our unwavering commitment to quality, seasonal produce, and culinary creativity.

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