Local bean stew with cabbage, cured pork belly and blood sausage.
6 / 12 / 24 €

Duck magret carpaccio, caramelized piquillo pepper cream, potato and chimichurri.
5 / 10 / 20 €

Blood sausage ravioli, sweet-and-sour salmorejo, egg yolk and toasted garlic crumble.
5.2 / 10.4 / 20.8 €

Foie gras, green apple and lime purée, herb‑infused honey and crunchy walnut crumble.
7.5 / 15 / 30 €

Seasonal vegetables with cured pork belly, fried almond cream, cinnamon and dehydrated ham.
6.5 / 13 / 26 €

Zamburiñas (queen scallops) with Italian gorgonzola and garlic‑lime‑soy emulsion.
5.5 / 11 / 22 €

Beef skirt steak (kebab style) with homemade hummus and mixed seeds.
6.8 / 13.6 / 27.2 €

Slow‑roasted pork belly in hoisin sauce (7h) with mashed potatoes.
5.5 / 11 / 22 €

Cod kokotxas confit in extra virgin olive oil, Caribbean‑style dried pea purée and dill.
7 / 14 / 28 €

Grilled hake with garlic refrito and traditional beef snout stew.
6.8 / 13.6 / 27.2 €

Tomato, foie micuit and spring onion.
5.8 / 11.6 / 23.2 €

Menu by Ángel