Breaded hake tacos from Burela
in wheat beer tempura.

Cod in mayonnaise crust
with roasted garlic, spinach, pine nuts and raisins.

Turbot
with romesco sauce. (Farmed)

Beef tenderloin
with foie mousse and cherry sauce.

Sirloin (Black Angus)
matured for more than 40 days.

Wagyu Burger
with cheddar cheese, caramelized onion, spiced tomato, bacon and seeded bread with house sauce.

Veal cheeks
glazed with their juice and sweet potato puree.

Organic Iberian Secret
grilled with smoked oak salt.