Selection of sourdough breads and breadsticks
anchovies, olives and piparra
natural or mignonette
grilled
We make it every morning, with homemade pickled tuna and piparras
free-range egg tortilla skewer with onion
Santoña anchovy 00 on homemade brioche bread and smoked butter
Traditional recipe, with a touch of Amontillado, hard-boiled egg and Iberian ham
Tomatoes from local producers and spring onions.
cooked at a low temperature and finished on the grill, with brava sauce and roasted garlic aioli
chutoro with straw potato and fried egg
Beef, on sourdough toast, with traditional dressing and quail egg
at home, with a touch of citrus, grapes and almonds
of cow aged in Bárbaro
in olive oil. The Compass.
in Vermouth escabeche. Picofino.
of wild bluefin tuna from Barbate. Felisa Gourmet.
in Felisa Gourmet olive oil.
The Compass.
of the Galician estuaries. The Compass.
Felisa Gourmet.
of fresh specimens from Cantabria. Felisa Gourmet.
Raw sheep's milk. Matured for 8 to 12 months in a natural cave. Castilla-La Mancha
Maldonado
from León
Maldonado.
the traditional one, with vanilla Chantilly
the usual one with freshly toasted meringue
Caramelized brioche bread with custard and vanilla ice cream
70% dark chocolate ganache, orange, regañá and extra virgin olive oil
