CHEESE BOARD
Four carefully chosen Spanish cheeses (goat, sheep & cow’s), accompanied by house-made toasted breads, quince paste, celery & seasonal touches.
MEDITERRANEAN TUNA
fresh, sweet and delicately acidic
Lightly seared tuna, served with pickled cucumber, grapes, avocado, delicate fennel fronds, crispy tomate tapioca
crisp and a silky ajo blanco sauce, balancing freshness, sweetness, and subtle acidity.
VALENCIAN STYLE OCTOPUS
Tender charcoal-grilled octopus, with crisp potato terrine, pickled and sweet-and-sour onions in a Valencian all i
pebre foam sauce.
SMOKED STEAK TARTAR
Finely chopped, dry-aged and lightly smoked prime Galician beef, served with smooth foie gras cream and crispy
potato fries.
ROASTED CELERIAC
Earthy, fresh, and Deep umami
Roasted celeriac served with a vibrant pea purée, fresh mint, and a delicate miso caramel, balancing sweetness,
umami, and freshness.
SMOKED BURRATA
A delicate interplay of textures and flavors
A delicate interplay of textures and flavors, slow‑cooked, confit and pickled seasonal tomatoes, paired with creamy
smoked burrata, a refreshing green tomato sorbet, and a subtle, umami-rich tuna dashi.