COLD SECTION
-
NORMANDY OYSTER N3 NATURAL 4,5
-
GRILLED NORMANDY OYSTER: “VIZCAÍNA STYLE OR ROMESCO” 6
-
CANTABRIAN ANCHOVY “00” 2,5 ud
-
ANCHOVIES IN VINEGAR 4,5
-
GILDA TRIPLE ANCHOVY 2,5
-
CRISPY BITES OF SHRIMP TARTARE 10
-
SWORDFISH LOIN 8
-
IBERIAN ACORN-FED HAM D.O. FROM EXTREMADURA 14/26
-
SHRIMP “PIL PIL” RUSSIAN SALAD 7
-
FAMOUS STEAK TARTARE FROM BABULA BAR 1937 19
-
ESPLUGUINADA SALAD FROM PRIORAT WITH COD AND TUNA BELLY 11
-
SHRIMP COCKTAIL 11
-
AUBERGINE WITH RED MISO 11
FRYER
GRILLED
On the fire
SIDES
ON THE GRILL
-
MUSSELS IN ESCABECHE 9
-
COUNTRY BUTIFARRA SAUSAGE WITH SANTA PAU BEANS 12
-
MARROWBONE FROM MATURED COW AND BLUEFIN TUNA TARTARE 28
-
LAMB SHOULDER 48
-
MALPARIT KEBAB 17
-
ONGLET BEEF TATAKI WITH POTATO MILLE-FEUILLE 20
TOP OF GRILLED FRENCH FOIE GRAS SUPPLEMENT +8
-
RUBIA GALLEGA COW RIBEYE 55
-
PREMIUM RUBIA GALLEGA COW T-BONE STEAK 120
-
BEEF HAMMER 60