Menu made with market and seasonal products, so its composition is changing, but not its process and cooking, which maintains our traditional imprint.​​

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Yellow tale moraga

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Prawn, peas, coliflower and raifort

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White "porra" and sea urchin and quince​

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Head fish rillettes

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Monkfish and roast pepper

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Cod cheek in egg yolk sauce​​

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Sweetbread with pickled herbs​

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Seabass with lemon mousseline

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Sausage in cacio e pepe​​

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Rice with snails​

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Stuffed quail

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Pear and wine lees

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Drunken sponge cake, pumpkin and vanilla

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Suso