Menu

Iberian ham, El Morrudo selection. Served with pan cristal and freshly grated local tomato.

Loin, salchichón, chorizo and patatera, 100% Iberian, El Morrudo selection.

Loin, salchichón and chorizo, 100% acorn-fed Iberian, with local cured cheese.

Hand-selected local cured cheeses served with nuts and artisan preserve.

Our crispy house potatoes cooked in Iberian pork fat, topped with crunchy pork ear and a touch of Pimentón de la Vera (smoked Extremadura paprika).

Traditional Spanish potato salad with smoked Pimentón de la Vera mayonnaise, crowned with our signature grilled octopus.

Finished with a black olive dressing, extra virgin olive oil and fresh basil.

Creamy burrata with a special Pimentón de la Vera pesto, served with tomatoes confit in extra virgin olive oil.

Our classic patatas bravas served with crispy Iberian pork belly.

Crispy pork crackling resting on a bed of roasted sweet potato.

The timeless Basque skewer of anchovy, olive and piparra, served on a crispy potato chip.

Toasted brioche with smoked truffle butter, crowned with a Santoña anchovy and finished with a house touch.

Crispy spheres filled with bluefin tuna on a parsley gel, topped with black garlic foam.

Selected picaña beef, hand-cut, on crisp rustic bread, crowned with our classic gilda.

Crispy toasted sandwich filled with Iberian patatera (paprika-cured pork spread) and honey, topped with crunchy onion chips.

Bao bun filled with slow-cooked Iberian pork cheek, house sauce and pickled onion.

Crêpes filled with braised oxtail, our special house sauce and a shower of cured cheese.

A reinterpreted nigiri of aged beef, flambéed cured cheese and black garlic emulsion.

100% Iberian ham croquettes crowned with crispy torrezno.

Topped with an Iberian pork belly crumble, El Morrudo selection.

100% acorn-fed Iberian pork pluma, El Morrudo selection, served with our fries and peppers.

100% acorn-fed Iberian pork abanico, El Morrudo selection, served with our fries and peppers.

Slow-cooked octopus served with roasted sweet potato cream and a Pimentón de la Vera emulsion.

Selected picaña beef, hand-cut, over a roasted marrow bone with thin slices of crisp bread.

Hand-cut bluefin tuna marinated in acorn oil, crowned with a torrezno crumble.

45-day aged beef, toasted brioche bun, smoked cheddar, caramelised onion and truffle aioli.

Creamy, with the unmistakable flavour of Torta del Casar, a prized Extremadura sheep's cheese.

Crushed biscuit base, silky lemon cream, finished with artisan chantilly and a scatter of lemon shavings. Served in a glass.

Intense chocolate with a creamy heart, served with artisan ice cream. The perfect balance of intensity and freshness.

Caramelised torrija (Spanish-style brioche French toast) with artisan ice cream.