Carta de Restauración
caviares, entrantes, ensaldas, nuestros arroces, del mar, de la tierra... y algo dulce para el final
Caviares | Caviars
Caviar Beluga
Caviar Baeri Imperial
Para empezar | Starters
Foie nougat with hazelnut praline
Grilled bay squid
Grilled goast cheese with caramelised tomato
Andalusian squid rings
“De La Vera” style potatoes with pure iberian ham
Grilled seasonal vegetables
Balfegó red tuna Saku style
Red prawns from the bay (100 gr)
Clams “a la marinera”
Pure Iberian Bellota Ham
Cheese platter
Boletus Croquettes (1 pc.)
Steamed mussels
Stu ed piquillo pepper with prawns and ginger
Asparagus topped with grilled gorgonzola cheese
Red tuna tataki with wasabi mayonnaise
Asparagus yolks with piquillo pepper cream and ginger coral (6 und.)
Crispy shrimp (unit) with Kimchee mayonnaise
Pan-seared scallops with Japanese wok vegetables
Roasted octopus (aprox. 300gr)
“Zamburiñas” scallops with honey and garlic mayonnaise
Tempura fried vegetables
Sea anemone with asparagus sauce
Carpaccio of iberian pork
Super-giant ria cockles (100 gr)
Sautéed wild mushrooms with mollet eggs and truffle melanosporum
Boiled prawns from Santa Pola’s bay
False Sashimi of salmon flower with eel sauce and trout roe
Las Ensaladas | Salads...
Dry salted fish salad with onion and “mollitas de coca”
Frontón salad with cocktail or mustard dressing
Warm salad with squid and prawns
Lobster salad
Avocado salad with crab and shrimp
Burrata salad with tomato confit, capers and mix of strawberries and mountain herbs dressing
High quality tomatoes with garlic and dry cod
Nuestros Arroces | Our Rice
Mixed paella with shellfish and chicken
Rice with Rabbit and rosemary snails
Rice with monkfish and clams
Rice with baby squid and young garlic
Fish Fideuá (with noodles instead of rice)
Rice with cuttlefish and prawns
Rice with lobster
Senyoret rice
Del Mar | From the Sea...
Balfegó red tuna tartar with avocado
Roasted cantabrian monk sh tail and cava sauce
Sole from the bay
Aguacanaria sea bass in salt (1kg approx.)
Sole from the bay
Hake on skewer with champagne with clams and red prawn
Seasonal sh ceviche (ask our staff)
"El barquero" Cod "a la Vizcaína"
Red mullet in two textures with beans cream and artichoke flower
De la Tierra | From the Land
Don Manuel
Duck magret with honey caramelized apple
Iberian pork tenderloin with pure Iberian ham and Jijona nougat sauce
Steak Tartar
Grilled beef sirloin
Beef chop from Pedroches Valley
Iberian pluma from Pedroches Valley
Matured beef tomahawk
Duck confit with apple in orange juice
Algo dulce para el final | Something Sweet for the End
Sinful chocolate cake
Apple puff pastry with mantecado ice cream
Almond cake with pumpkin and a hint of liquor
Bernia lemon pie
Cream “torrija” with toasted caramel
Sheep's milk cheese ice cream with red fruit coulis
Cream Strudel
Chocolate coulant with nougat supreme
Cheese cake