Tapas

“Spherification Olives”

Mini Tomatoes, Gazpacho Gelatine and Basil Oil

Marcona Almonds browned in Olive Oil and finished with Mediterranean Salt

Twelve month old and Olive oil Marinated Manchego Cheese with Herbs, Garlic and Black Peppercorn

“Pa amb tomaquet” (Bread with tomato Olive Oil and Ibiza Salt)

“La Brandada de Bacalao” (Savory Cone, Black Olives, Cod and Potato Puree Dip, Fig Jam)

“La Tortilla de Patatas” (Mini Spanish Potato and Onion Omelet)

“La Chistorra” (mini fried “Chorizo” Bites)

Homemade Tomato Jam, Valdeon Cheese fondue on its Crostini

Caramelized Onions and Olive Oil marinated Ventresca on its Ciabatta Bread

“Las Croquetas de Pollo”

(Traditional Chicken Fritters)

“Tapa de Fideua”

(Little plate of Fried Angel Hair, Calamari and All i Oli)

            “Las Bravas” (Fried Potatoes with spicy tomato sauce and “All I Oli”)

“Gambas al Ajillo” ( Fried Shrimps with Garlic, Olive Oil and “Guindillas”

Salt cured Salmon with Dill on its Tomato Bread

“El Pulpo a la Gallega” (Octopus with Pimenton and spicy Olive Oil on Potato Puree)

Baked onions with Sherry Vinaigrette, Pine Nuts, and Lettuce

“Foie Bombons” (with Mango on its Ciabatta and “Salt de la Camargue”)

“El Iberico”(Spanish Iberico Ham)

“Escalivada”(Grill Bell Pepper, Onion, Eggplant)

“Pimientos del Piquillo Rellenos de Brandada”(Piquillo Peppers stuffed with Cod Brandada)

“Piruletas de Pulpo”(Fried Octopus, Piquillo Pepper All i Oli)

Fried Potatoes,Truffle All i Oli Foam, and “Butifarra”(Pork Sausage)

“Ensaladilla Rusa”(Potato Salad with hard boiled egg, bonito tuna, peas and piquillo peppers)

           “Escalivada con Anchoas”(grilled red bell peppers, onion, eggplant, anchovies”

Fresh & Green & Soups

Granny Smith Apple Salad, with Marcona Almonds Powder, Valdeon Cheese, Chives, and Apple Cider Vinaigrette

“Gazpacho Andaluz” with Manchego Foam and Ibiza Salt with Flowers

“Watermelon Gazpacho, Mint Foam, and Feta”

Butternut Squash soup with Pimenton Olive oil and Caramelized Sunflowers Seeds

Green Asparagus with Romesco Sauce

“Ajo Blanco”(Cold Almond Soup)

Spicy Tomato Tartar

“Ensaladilla Rusa” (potatoes, carrots, peas, olives, tuna, hard boil eggs, mayonnaise foam)

The Greens with grill Mandarine Skins infused Oil

Chanterelles and Idiazabal Cheese Soup

Main Courses.

“La Fideua” (Fried Angel hair with Calamari, and Shrimps)

“La Paella” (Bomba Rice, Scallops, Shrimps, Mussels, Calamari, Pork, Chicken, Vegetables, all cooked with “Fumet” (homemade Seafood Broth)

Tuna Tartar with Avocado, Sesame Seeds and Yuzu gelee

Slow-cooked Pork Belly  with Crunchy Crackling

Skillet Mussels with Whiskey Sauce, Pancetta and Vidalias

Stuffed Calamari with Lobster, Pork, Shrimps, with “Sofrito de Tomate” (Tomato Based Sauce)

“Canelones de Carne” (Meat Cannelloni, Bechamel Sauce, Manchego Cheese)

Sweets.

“Crema Catalana” shot with Cinnamon Foam

Raspberry Coulis shot with White Chocolate Foam

Mini Tartas de Santiago (Almond and Sugar Mini Cakes)

Mini Flan with Lavander Foam

“Pan con Chocolate” (Black Chocolate Foam, Fried Thin Ciabatta Slice, Olive Oil and Salt Maldon)