Iberian Sausages 
100% Acorn
Iberian Pork Loin, Iberian Salchichón, Iberian Morcón
Iberian Sausages
100% Acorn
Iberian Pork Loin, Iberian Salchichón, Iberian Morcón
Starters
And acorn-fed Iberian ham
Bellota “acorn-fed” Iberian ham, melon, lettuce, cherry tomato, soft cheese, sesame, dressed with homemade palm honey vinaigrette.
Lettuce, cherry tomato, chicken, apple, raisins and marie rose sauce.
With fig jam
Flavored with Sherry
Second courses
Dishes not from the grill
sautéed with peppers, garlic and white wine, served with homemade slim chips
Minced beef stuffed with mushrooms and cheese served with homemade mash and served in our homemade Pedro Ximenez
Served with homemade sliced potatoes
FISH dishes are served with our homemade sliced potatoes. *All fish are filleted
cooked encased in foil with potatoes and vegetables
cooked encased in foil with potatoes and vegetables
CHAR-GRILLED MEATS:
All meats are served with our homemade sliced potatoes.
We recommend beef to be cooked maximum medium rare in order to preserve the full integrity of the flavor, texture and juiciness of the meat. Of course, we will be happy to cook it to your liking.
Fresh Spanish Novillo Beef
Cut fresh from the rib by our Chef usign traditional spanish cuts, by hand.
Our chuletón is a spanish butcher cut of ribeye from the “high back”. Served on it´s own fat which when cooked inflitrates the meat with greater flavor, keeping it´s own juices and flavours virtually intact. It could be served to you with or without the bone (*note, this is not an option as it depends on what has been cut and is available today)
Cut from the “low back” rib side without the bone, characterized by the vain of fat giving it´s juiciness. A less tender cut when compared to the “solomillo”
Cut from the “low back” of the rib where the bone has a T form, one side containing the sirloin and the other has a small filet part
Grilled wrapped in bacon (Recommended max. medium done) A Spanish butcher cut from the tenderloin with a tender tecture and lean with very little to no fat
Our Spanish “recental” lamb chops are butchered with an age of between 45 to 100 days old making then suculent with suble flavours
Iberian pork
is a black hoof “pata negra” breed, raised on a diet of acorns and the natural elements of the oak forests in the natural pastures of the Dehesa in western Spain which sometimes gives the meat an ever so slightly nutty flavor. A meat that is evocative, buttery, melt in the mouth flavours, due to the small lines of fat that run throughout the meat.
from the back. Lean
from te rib side. Sliced and juicy
Dry Aged Beef – Matured Meats.
These meats are of a fatty nature which when cooked melts into the meat making them full of delicous, complex flavours.
Recommended to share. Cooked maximum medium rare. The weight of the pieces are normally between 700 to 1200g depending on the cut.
Beef types may vary according to the market.
Breed bred in Spain
Breed bred in Denmark
Breed bred in Spain
Meats
All meats are served with our homemade sliced potatoes
Angus is a marbled meat making the meat richer in flavour and tender with a buttery juiciness compared to a standard beef of the same cut. Fresh beef from Uruguay.
A spanish butcher cut from the tenderloin, tender texture and lean with very little to no fat. Fresh beef from Uruguay.
(maximum medium) Includes mushroom sauce and pepper sauce. A cut from the tenderloin with very little fat and tender texture. Fileted at the table. Fresh beef from Uruguay. *Chateaubriand for 3 people available for 26€ per person
A tender and lean cut from the narrow end of the tenderloin consisting of 2 pieces of filet wrapped with bacon and a fresh mushroom. Fresh meat from Uruguay.
Decide how you like it:
You can test the texture of the meat with your hand.
Complements
Green Pepper or Mushrooms or Blue Cheese
traditional spanish “papas panaderas” containing onion and bell pepper
