Discover our menu
Our menu is the fruit of years of learning. By fusing our Latin roots with the Mediterranean, we have found a mix of flavours combined with cultural variety.
At the highest level of a stagier.
Sourdough bread from “Amadip Esment”
Sourdough bread from “Amadip Esment”
Sourdough bread from “Amadip Esment”
Creamy croquette made with duck and foie gras stew.
Creamy croquette made with chicken and yellow chili stew (peruvian stew)
* Chalaca: Peruvian dressing, leche de tigre, onions, tomatoes, coriander and corn.
* Ponzu: Japanese dressing. With soya sauce, citrus and trout roe.
Fried corn tortilla with red tuna tartar, chipotle mayonnaise and wakame seaweed.
Ecological canned tomatoes san marzano, huacatay emulsion (peruvian aromatic herb) and capers. Cassava chips.
Thin slices of avocado filled with lobster, peppers and chipotle chili.
Amberjack sashimi, leche de tigre made with yellow chili, lime and kumquat. Sweet potatoes and peruvian corn.
Wan Tun stuffed with seabass, scallops and tiger schrimps dressed with a foamy broth of coconut milk, seafood stew, lemongrass, coriander and chili touch.
Croaker fish marinated in chilis, corn tortilla, avocado puree and cucumber.
Cannelloni stuffed with chicken stew with foie gras and creamy parmesan bechamel and black truffle.
Smoked sirloin with tartar dressing, jalapeños and capers. Pane carasau.
Homemade bao buns filled with pork ribs marinated in chinese and peruvian style. Kimchie sauce and onions.
Homemade dumplings filled with lomo saltado (peruvian dish made with wok sautéed beef with soy sauce, coriander and chili. And yellow chili cream.
French quail, in two cookings (confit and grilled) with truffle and celery puree.
Beef cheeck stew bordeaux style (12hour) with potatoes parmentier and sautéed mushrooms.
Grilled smoked iberian pork marinated in tap de cortí salt (Mallorcan pepper), Smoked broccolini and red pepper pil pil.
Wagyu hanger steak from chile, grilled and smoked in kamado owen. With potatoes gratine with parmesan cheese and herbs cream. Chimichurri and bearnaise sauce.
Olive and anchovy liquid sphere. One bite.
Culinary technique used in “El Bulli”, tribute to Ferrán and Albert Adria.
Soft - boiled egg with summer truffle and potatoes foam.
Tribute to “Comerc 24”, Carles Abellán Restaurant.
Puff pastry, leeks compote, caramelized foie gras and chives.
Tribute to “Cinc Sentits”, Jordi Artal Restaurant.
Corn sponge cake, dark chocolate ganache, hazelnuts and coffee praliné, salty corn and pisco sour jelly.
Spiral apple pie, with a homemade caramel and cinnamon ice cream.
Passion fruit pudding, coconut foam and mint granite.
Creamy cheesecake with homemade strawberry sorbet and red fruits salad.
Buñuelo is a spanish fried pastry. Our buñuelo is filled with chocolate with milk and macadamia nuts. One bite.
