Three samples of tartar hand diced. Represent it
by tenderloin, salmon and aubergine.
Each one of them separately Infused and served
with thinly sliced toasted crostini.
Dorade tiradito
Sea bream sashimi presents it in a modern
version of ceviche.
Lightly infused in passion fruit vinaigrette.
Tataki bavette
Quickly seared in our Charcoal smoker
and then present it in a very Asian way.
Creamy Leek/Basil Soup
Served just warm and is crowned with fresh
North Sea Crab salad.
Pulpo & gamba
Served just warm and is crowned with fresh
North Sea Crab salad.
from the sea
Valencian risotto
All the attributes, colors and flavors of the paella
with all the technique, patience and sumptuosity
that only risotto can offer to accomplish this
comforting dish.
Perfect Coquilles
Carefully pan seared scallops over smoked
cauliflower puree and finish with a citric element.
cod fish loin
Confit over black beluga lentils pure and
finished with tricolor paprika pickles
our meats
Tenderloin & foie gras
Pan seared with thyme and butter.Crowned with
crispy folie gras and finished with spicy
caramelized apples.
Served meduim rare
1/4 Lamb Rack
Sous vide and lightly roasted, aiming for a perfect
pink center.
Pork belly
After 72 hours in brining is slowly cooked for 5
hours.
As a result an extra crispy outside is created
encapsulating all the moisture inside.
Served over sharp hazelnut Romesco and
matching salsa.
luxeslider
2 Hand Craft mini burger and Umami House
ketchup.
desserts
our cheesecake
Original recipe.
apple crumble
Family recipe. Warm from the oven.
Chocolate Lava Cake
Hot from the oven also. It never
gets old…
t is possible that you are curious to try all our dishes.
We recommend you then. to take a tour around our
flavors for this season. you only, must let us know basic
information about your prefrences and allergies. Based
on this, we will adapt our menu to you.
