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. Tiger's milk made with yellow chili pepper, onion, tomato, cilantro, and corn.
Mexicana. Green aguachile made with orange juice, jalapeño, and basil.
Ponzu. Soy sauce infused with 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.
Diced sea bass marinated in rocoto tiger's milk, accompanied by plantain chips, sweet potato and onion.
Smoked sirloin with tartar dressing, jalapeños and capers. Pane carasau.
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.
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.
Grilled sea bass accompanied by a sauce made with butter, white wine, shallots and yellow chili pepper, potato gnocchi and huacatay and charred fennel.
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.
Spiral apple pie, with a homemade caramel and cinnamon ice cream.
Warm 70% chocolate cake with lucuma ganache and homemade Greek yogurt ice cream.
Passion fruit pudding, coconut foam and mint granite.
Buñuelo is a spanish fried pastry. Our buñuelo is filled with chocolate with milk and macadamia nuts. One bite.
