Octopus and squid croquettes with squid ink (4 units)

Spicy potatoes with alioli and chili oil

Spanish chistorra sausage with homemade fries

Cheese board, manchego, parmesan and goat

Hand-cut iberian acornd-fed ham

Spanish chapata bread, with tomato and oil

Spanish potato omelet with free-range eggs

Crispy squids "a la Andaluza"

Squids rings “a la Romana” style by Chef Younieh

Mussels "a la marinera", bread included

Bread service with butter and alioli (1-2 persons)

Burrata in strawberry salmorejo with croutons and basil pesto

Prawns, mango, avocado salad with cream cheese, citrus and mustard vinaigrette

Caesar Salad, chicken breast, croutons, mixed greens, parmesan cheese, and our exquisite special dressing

Bruschetta with tomato sauce, mozzarella, provolone, pineapple and arugula

Grilled vegetables, wild asparagus, zucchini, aubergines red pepper, tomatoes and mushrooms

Beef Ribeye Petals, thin slices of beef ribeye, seared on the outside witha raw interior. Marinated for 72 hours in a secret sauce, dressed withtangy apple vinaigrette, toasted pine nuts, foie mi-cuit, radishes, cherrytomatoes, fresh arugula, and crispy parmesan

Angus Beef Tartare, knife-chopped raw beef, pickles, red o nion, Dijonmustard, Worcestershine, tabasco

Corvina (local croaker) with coconut milk de la casa, mango, andhomemade corn chips

Tuna tataki with teriyaki sauce and sauteed vegetables