Today's Specials

Rib steak from Minhota ox, from northern Portugal. We grill it over embers.

We have both Galician and French oysters.

Oscietra caviar served with salted butter and toasted bread

Oscietra caviar served with salted butter and toasted bread

Oscietra caviar served with salted butter and toasted bread

Gilda with Cantabrian anchovy, Basque piparras and olive.

Grilled queen scallop with Iberian pork jowl, cured egg yolk and chive oil.

Grilled artichoke with crispy pig's ear, guanciale and grated Idiazábal cheese on top.

Oxtail slow-stewed in red wine until the meat falls off the bone.

Bluefin tuna cheek previously confit and finished on the grill, accompanied by a cauliflower and kale cream

The salmon we use comes from Norway, and we marinate it the traditional way.

Beef chop seared outside and rare inside, with caramelised pepper and sesame sauce.

La salsa de sésamo contiene gluten y huevo.

Segovian suckling pig roasted in the oven in the traditional way

Bluefin tuna stewed with slow-cooked onion, a classic of our coast.