Selection of sourdough breads and breadsticks
anchovies, olives and piparra peppers
natural or mignonette
grilled
We make it every morning, with homemade pickled tuna and piparras peppers
Skewer of free-range egg tortilla with onion
Santoña anchovies (00) on homemade brioche bread with smoked butter
Traditional recipe, with a touch of amontillado sherry, hard-boiled egg and Iberian ham
Tomatoes from local producers and spring onions.
cooked at a low temperature and finished on a griddle, with brava sauce and roasted garlic aioli
chutoro with straw potatoes and fried egg
beef, on sourdough toast, with traditional dressing and quail egg
classic recipe
matured beef in Barbaro
in olive oil. The Compass.
Pickled in Vermouth. Picofino.
Wild bluefin tuna from Barbate. Felisa Gourmet.
in Felisa Gourmet olive oil.
The Compass.
From the Galician Rías. The Compass.
Felisa Gourmet.
Fresh specimens from Cantabria. Felisa Gourmet.
Raw sheep's milk. Aged between 8 and 12 months in a natural cave. Castilla La Mancha
Maldonado
from León
Maldonado.
stewed in a chicken stock with herbs and a touch of citrus
oxtail stew with mushroom béchamel sauce
in our traditional green sauce
with smoked celery puree, cilantro mojo, and black potato chips
Fried eggs from Finca el Patio, red prawns and crispy oven-baked potatoes
The usual one, but with undercooked tuna and black potatoes
oven roasted, with a spiced sofrito of tomatoes and olives
stewed in red wine with mashed potatoes
Stewed in its own juices and served with creamy saffron rice. Recommended for 2 people
beef, with its demi-glace and glazed shallots
The traditional one, with vanilla chantilly cream
The usual one with freshly toasted meringue.
caramelized brioche bread with crème anglaise and vanilla ice cream
70% dark chocolate ganache, orange, regañá (a type of breadstick) and extra virgin olive oil
