From prime cuts sourced from our own butcher’s, Meat Boutique, carefully selected and dry-aged daily for the restaurant, to the freshest fish brought in each day from the Canary Islands’ waters, alongside seasonal produce from local farms.
Each dish harmoniously marries the elemental power of fire with the creativity of our chefs, resulting in a refined, balanced and truly memorable dining experience with every visit.
Our tasting menu is designed to be enjoyed together. For this reason, it is served exclusively to the whole table — that is, all diners at the table must choose this menu.
The last seating is at 9:30 PM, so we recommend booking in advance to ensure we can offer you the best experience.
This menu is served individually and exclusively for each guest.
Cantabrian anchovies on bread toast, pink tomato pulp, and its emulsified oil
100% acorn-fed Iberian ham.
Hand-chopped Luismi sirloin dressed with pickles and red mojo bread toasts.
Premium Spanish Wagyu cured beef (cecina). Specially selected for Char.
National Wagyu from Teruel (Mudéjar), finely sliced, dressed with EVOO and soy, finished with black truffle and microgreens.
Argentinian-style empanada, served with chimichurri sauce.
Laminated brioche, cured picanha carpaccio, melted cheese, and black truffle.
Creamy homemade croquettes with roasted garlic emulsion and a slice of Wagyu cured beef (cecina).
Grilled and sautéed king prawns served in a traditional garlic and chilli pil pil sauce.
Roasted scarlet king prawn, béarnaise sauce, homemade potatoes, and fried free-range egg.
Miso-glazed aubergine, charcoal-grilled, served over a citrus yogurt sauce with crispy broccoli.
Artichokes confit in olive oil, finished in a charcoal oven, with romesco sauce and a veil of Iberian lardo.
Slow-confit leek finished over the grill, served with our creamy carbonara-style egg foam, cured pancetta and Parmesan cheese.
(0,3-1kg. approx.) 100% Tajima Wagyu, raised in Teruel. Delicate and elegant flavour with fine marbling.
(0,3-1kg. approx.) Exceptional Japanese quality. Perfect marbling, exceptional tenderness, and deep flavor.
Chargrilled Iberian pork chop, finished with a rich black truffle jus.
Slow-roasted coquelet chicken in a charcoal oven, served with fried baby potatoes and herbs.
400g. boneless European rib eye finished on the chargrill.
Exclusively limited to 10 pieces per day.
180 g. Rib eye steak burger with homemade mayonnaise dressing, accompanied by rustic potatoes.
Lamb chops coated in aromatic herbs, cauliflower “faux tabbouleh” and cauliflower toffee purée.
200 g of Certified Angus beef fillet confit in beef tallow and grilled.
Caramelized carrot and light sponge, cream cheese, candied pecans and pecan ice cream.
Rolled sponge cake with chocolate coating, orange gel, cocoa crumble and mandarin sorbet.
Served with salted peanut ice cream.
Artisan brioche with warm toffee cream and salted butter ice cream.
Vanilla ice cream made with Madagascar Bourbon and Tahitian vanilla, caramelized walnuts, sea salt flakes and EVOO.
