COLD SECTION
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NORMANDY OYSTER N3 NATURAL 4,5
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GRILLED NORMANDY OYSTER: “VIZCAÍNA STYLE OR ROMESCO” 6
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CANTABRIAN ANCHOVY “00” 2,8 ud
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GILDA TRIPLE ANCHOVY 2,8
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CRISPY BITES OF SHRIMP TARTARE 2Ud 11
-
SMOKED SWORDFISH 8
-
SELECTION OF CATALAN FARMHOUSE CHEESES 80 GR 13
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RUSSIAN SALAD WITH SHRIMP “PIL PIL” STYLE 8,5
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FAMOUS STEAK TARTARE FROM BABULA BAR 1937 19
-
PRIORAT SALAD WITH ESCAROLE, COD, ROASTED PEPPER AND ROMESCO SAUCE 14
FRYER
GRILLED
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GALICIAN DIVER RAZOR CLAMS 6
-
OCTOPUS WITH SMOKED PANCETTA AND PARMENTIER 24
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SCALLOPS WITH CATALAN STYLE SPINACH AND PAYOYO’S CHEESE CREAM 20
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BLUEFIN TUNA LOIN WITH FOIE, DEMI-GLACE AND PORK CRACKLING AIRBAG 26
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FOIE ESCALOPE, SMOKED EEL, CELERIAC CREAM AND CHESTNUT 17
-
OX TAIL BRIOCHE WITH RHUBARB JAM AND SOUR CREAM 14
OPEN FIRE
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OPEN OMELET WITH SEASONAL MUSHROOMS AND RED SHRIMP 14
-
SPANISH OMELET WITH POTATO AND CARAMELIZED ONION 8
+ EXTRA SOBRASSADA/ IBERIAN HAM/PIPARRA +4
-
MEATBALLS WITH CUTTLEFISH 16
-
“GRANDMA’S ROSTIT” CANNELLONI 14
-
VEAL SWEETBREADS 14
-
COD WITH CREAMY FRIED EGG AND SEASONED BREAD “MIGAS” 20
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BLUEFIN TUNA BELLY “FRICANDÓ” 22
SIDES
ON THE GRILL
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GRILLED LETTUCE, PICKLED VINAIGRETTE, LOCAL CURED CHEESE AND HAZELNUTS 12
-
CATALAN PORK SAUSAGE WITH BEANS 12
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MARROWBONE FROM AGED COW WITH BLUEFIN TUNA TARTARE 28
-
SLOW-BRAISED, MILK-FED LAMB SHOULDER 45
-
MALPARIT KEBAB 17
-
ONGLET BEEF TATAKI WITH POTATO MILLE-FEUILLE 20
+ TOP OF GRILLED FRENCH FOIE GRAS, SURCHARGE +8
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RUBIA GALLEGA STRIP LOIN 400 GR 48
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RUBIA GALLEGA COWBOY STEAK AGED 40 DAYS 90/KG
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BEEF HAMMER 65
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FISH OF THE DAY MKTP