INDULGE IN YOUR GASTRONOMIC EXPERIENCE

TASTING MENUS

For the current menu or for more information, please ask your waiter

  • FIRE MENU 110€

    Selection of 6 of the most succesful courses of the restaurant.

  • EMBERS MENUS 150€

    Selection of 8 of the most iconic courses of the restaurant

Starters

  • SANTOÑA OO ANCHOVIES 25

    (5 Units) Cantabrian anchovies on crystal bread toast, pink tomato pulp and its emulsed oil.

  • JOSELITO GRAN RESERVA 26

    (80 gr.) Laminated Iberian ham, cured for 7 years, with a soft, delicate and unique flavour. Served at room temperature.

  • CARPACCIO GOYA 27

    Sliced, mature, Galician beef with a confit garlic emulsion, black truffle oil and Parmesan cheese

  • LUISMI STEAK TARTARE 27

    Galician minced steak, seasoned, pickled vegetables and smoked txuletón oil.

  • WAGYU CECINA 48

    Cured for 7 months with an high fat infiltration that highlights its unique flavour.

  • CAESAR SALAD BEEF CARPACCIO 22

    Long romaine lettuce leaves with freshly prepared Caesar dressing. Served with slices of mature Goya beef carpaccio.

  • KING CRAB 48

    (200 gr approx) King crab leg with “noisette” butter, potato parmentier and acid cream of cava.

  • PIL PIL PRAWNS 20

    Sautéed prawns with a fresh garlic emulsion and smoked “La vera” paprika.

  • CARABINERO ROSTIT 31

    Roasted “carabinero” scarlet king prawns, served on homemade potato chips and topped with a free-range fried egg and egg yolk cream

  • WAGYU CECINA CROQUETTES 17

    Soft Wagyu beef jerky crumb croquettes with emulsified mayonnaise from its marrow.

  • GRILLED OCTOPUS MARINATED WITH PISTACHIO MOJO 27

    Millet puree, garlic emulsion and coriander chlorophyll

SEASONAL VEGETABLES

  • AUBERGINE 16

    Roasted aubergine with smoked cheese over a tahini mint sauce, made from Greek yogurt, lime juice, lime peel and fresh mint leaves.

  • BOLETUS EDULIS MUSHROOM WITH FREE RANGE EGG 18

    Confit boletus edulis mushroom sautéed with fried garlic, truffle oil, fresh chives and free range egg yolk.

  • ARTICHOKES CHAR 17

    Artichoke olive oil confit, finished in the charcoal oven, served with smoked Iberian pork belly.

  • ROSA TOMATO 10

    Iced bathed chilled pink tomato with olive crumbs, extra virgin olive oil powder, shallots, volcanic salt and basil cress with mint

Exclusive Meats

Goya Premium

Winners of several awards.  mature cows of +6 years, with high marble and exquisite flavour. matured from 28 to 35 days to increase the softness, tenderness and the flavour of this deep red color meat

  • LARGE SIRLOIN ON THE BONE 48

    (For one 0.5kg)

  • PRIME STRIPLOIN ON THE BONE 9 P/C 100g

    (For two, 0.8kg - 1kg.)

  • PRIME RIB EYE ON THE BONE FOR 9 P/C 100g

    (For two 1.3kg) Served whole, sliced

Galician Luismi

Currently considered as one of the best meats in the world. as distributors of the prestigious house “luismi” we are very proud to be able to offer this meat, famous for its balanced flavor and incredible texture.

  • GALICIAN SIRLOIN ON THE BONE 50

    (For one 0.5kg.)

  • PRIME STRIPLOIN ON THE BONE 10 P/C 100g

    (For two, 0.8kg - 1 kg.)

  • PRIME GALICIAN RIB EYE ON THE BONE 10 P/C 100g

    (For two, 1.3kg.) Served whole, sliced

MUDÉJAR WAGYU

Pioneers in Wagyu breeding in Teruel, Spain

The melt-in-the-mouth intramuscular marbling of the meat, the extreme tenderness and succulent, flavour make
Wagyu Mudéjar meat one of the highest-quality, most refined and valuable foods in international gastronomy.

  • WAGYU SIRLOIN 24

    (0.6kg - 0.7kg approx.) price per 100g

  • WAGYU IMMER SKIRT 45

    (0.3kg)

Mains

  • GRILLED ANGUS FILLET STEAK 32

    250 g of grilled Angus fillet steak

  • CHARCOAL ROASTED CHICKEN 22

    Oven roasted farm chicken with roasted tomato umami marine and lime skin.

  • "IBERIAN PLUMA” RINDLESS BELLY PORK 28

    Grilled with spanish choricero pepper oil and accompanied by acid green apple compote

  • TARTARE BURGER 25

    Served on an artisan brioche bun with dijon mustard and chives, accompanied by canarias potato chips with quail egg and mustard cress

  • WAGYU BURGER 41

    With smoked cheese and wild mushroom sauce, served with potato wedges.

  • RACK OF LAMB 31

    Rack of lamb with fine herbs, roasted in our charcoal oven and served with pistachio crumble, Canarian potato medallions and dijon beurre blanc.

  • NORTH COD 28

    Cod loin roasted in the charcoal oven with extra virgin olive oil and black garlic aioli and arugula chlorophyll with tobiko.

  • MARKET FISH 32

    Grilled fish from the local fish market with Bilbaina sauce.

SIDES

  • CANARIAN POTATOES 7
  • RUSTIC HOMEMADE CHIPS WITH FRESH TRUFFLE 13
  • RUSTIC HOME-STYLE FRIES 5
  • GRILLED WHITE ASPARAGUS 13

    D.O. Navarra (3 units)

  • GREEN SALAD WITH SHALLOTS 5
  • ROASTED MIXED MUSHROOMS 7
  • Rostit tomato with Wagyu essence 7
  • Grilled Spinach, gratin with laminate of Parmesan cheese 10
  • Josper seasonal vegetable 10
  • EXTRA FRESH TRUFFLE 5€/gr

Sauces

  • SMOKED BOLETUS SAUCE 5
  • CITRUS BEARNAISE SAUCE 5
  • BLACK PEPPER SAUCE 5
  • MUSTARD SAUCE 5

Desserts

  • PINEAPPLE FROM EL HIERRO IN DIFERENTS TEXTURES 11

    Grilled pineapple, pineapple foam with smoked local cheese & artisan habanero/pinneaple ice-cream

  • CHARCOAL-GRILLED STRAWBERRIES 11

    Charcoal-grilled strawberries with a bitter almond ice-cream

  • CARAMEL COULANT 12

    Valrhona caramel coulant with artisan roasted butter ice cream

  • CHEESECAKE 10

    Smoked cheesecake with red berry yoghurt ice-cream

  • ARTISAN ICE CREAM SELECTION 5

    Selection of homemade artisanal ice cream *Please ask your waiter