Our 3 Menus

Golden fried potatoes with spicy brava sauce: a classic bar snack with just the right kick.

The classic tapa, creamy and comforting, to open the table with a familiar, tasty bite.

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Juicy meatballs in sauce, made for dipping bread, sharing, and leaving the plate spotless.

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Crispy bread and tuna in one straightforward bite, fresh and easy to share.

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Marinated pork loin with real character, seared to concentrate its aroma and finish with a long-lasting flavour.

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Secreto (a pork shoulder cut) cooked low and slow for a tender, juicy texture that lets the product shine.

Grilled beef skirt steak with aromatic chimichurri: bold flavour, fresh herbs and a finish that calls for another glass.

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Small in size, big on flavour: tasty beef in a perfect format for tasting and sharing.

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A skewer of Iberian pork flavours, browned over the fire and made to enjoy bite by bite.

Marinated chicken with an aromatic, golden finish — one of those skewers that works from the very first bite.

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Creamy inside, golden outside: a filling that brings together chicken, ham and sweet caramelised onion.

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Seafood croquettes with garlic, prawns and baby squid: creamy inside, crispy outside.

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Concentrated sea flavour in a croquette with a crisp shell and a soft heart, coloured with cuttlefish ink.

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Roast pork loin on crispy toast, with a creamy white garlic sauce and roasted peppers adding sweetness and colour.

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Melt-in-the-mouth pulled pork, kimchi aioli and crispy bread: a deep, creamy bite with a spark of spice.

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Tuna and wakame seaweed on a crispy base, with a clean, fresh sea flavour.

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Smoked fish and sweet tomato on toast that balances depth, freshness and a pleasant crunch.

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Crispy panipuri filled with scallop and seafood: a light, sea-fresh, surprising bite.

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The crunch of panipuri wraps burrata and pesto in a creamy, aromatic, very fresh contrast.

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Silky slow-cooked egg under a porcini mushroom foam: forest aroma, enveloping texture, spoon required.

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Slow-cooked egg with sobrasada (cured spreadable pork sausage), ham and cheese: creamy, intense and very indulgent.

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Soft steamed bao with cochinita pibil (Mexican slow-cooked pork): melt-in-the-mouth meat, spices and a gentle contrast in every bite.

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Cajun chicken in a soft bao, with wasabi and honey mayonnaise for a balanced play of spice and sweetness.

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Soft crêpe filled with spiced beef, tomato and melted mozzarella; warm, tasty and comforting.

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Four cheeses and slow-cooked secreto pork inside a crêpe: intense creaminess and tender meat in balance.

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Fried eggs, crispy Soria-style pork rinds and a table made for sharing: a contrast of yolk, salt and texture in every spoonful.

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Eight croquettes with a creamy heart and golden crust, perfect for opening the centre of the table.

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Eight seafood croquettes to share, with the contrast that always works: crispy outside, creamy inside.

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Crispy cod, silky sweet-potato purée and beetroot aioli, finishing with a vibrant, sweet contrast.

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Charcoal-grilled octopus with crispy sweet potato: smoky flavour, firm texture and a well-judged sweet contrast.

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Egg yolk, ham and baby prawns come together in a warm, generous dish, made for the centre of the table.

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Glass shrimp and Padrón peppers over fried eggs: delicate sea flavour, creamy yolk and an unexpected touch.

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Slow-cooked pork ribs brushed with soy and honey: melt-in-the-mouth meat, a caramelised shine and an intense finish.

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Slow-cooked pork ribs in barbecue sauce: deep, juicy and made to enjoy without rushing.

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Grilled octopus leg over soft Rioja-style potatoes: fire, spoon and sea flavour in a single dish.

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Grilled queen scallops with prawn pil-pil (a garlic and olive oil emulsion): a bright, aromatic sea bite.

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Smoked fish, pineapple, avocado and mango in a fresh, silky tartare with a well-balanced tropical contrast.

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Thinly sliced red prawn to appreciate its delicacy, with a light presentation that lets the sea take centre stage.

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A sea-inspired take on pan tumaca (tomato bread): salinity, tomato and crispy bread in a dish made to share.

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Charcoal-grilled cod over a clam and prawn pisto (a Mediterranean vegetable stew): fire, seafood and a rounded vegetable base.

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Red mullet, white garlic sauce with nuts, and sautéed vegetables: an elegant, creamy, aromatic seafood dish.

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Grilled tuna over a paprika potato parmentier: clean intensity over a smooth base.

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Squid confit in olive oil: delicate texture, clean flavour and the product taking full centre stage.

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Cod cheeks with a soft, delicate texture, best enjoyed slowly, spoon close at hand.

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Creamy burrata, tomato, olives, capers and fresh leaves with a sweet tomato vinaigrette: contrast and freshness.

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Almond and apple cream, goat's cheese log, nuts and fruit in a salad of sweet, creamy, crunchy contrasts.

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Confit artichokes, fruit and smoked sardines: a salad of sweet, smoky, vegetal notes.

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Aged beef, open-fire flavour and a generous cut: a choice to enjoy slowly, with good conversation.

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Rubia Gallega breed chuletón (a bone-in ribeye) to savour the fire and the cut, with a presence made for sharing.

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Beef entrecôte with a generous cut, made for those who love real meat flavour and a char-grilled finish.

Iberian pork presa roasted with P.X. sherry, soy and citrus: depth, shine and a citrus counterpoint that lightens every slice.

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Iberian pork pluma with thyme, rosemary and Txakoli wine: juicy meat, aromatic herbs and a fresh finish.

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Cheesecake with a flowing centre, creamy and delicate: a smooth finish to enjoy unhurried.

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Chocolate, orange cream and grandma's cake ice cream in an intense, citrusy, nostalgic dessert.

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Caramelised brioche over white chocolate soup with bacon-and-cinnamon ice cream: pure contrast of temperature and texture.

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Our signature dessert, made to finish with a surprise — a sweet last memory of the meal.

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