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2026年8月16日 16:53

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Original Menu

Where Everything Happens

DONDE TODO PASA

BLACK ANGUS TO YOUR LIKING

BLACK ANGUS EN SU PUNTO

sirloin of black angus with soy cream, accompanied by mashed potatoes and acidic cream

This dish features a sirloin cut of Black Angus beef, served with a soy-based cream sauce and mashed potatoes, finished with an acidic cream. It's a modern take on a classic steak dish, emphasizing the quality of the beef.

ELEPHANT EAR MILANESE

OREJA DE ELEFANTE A LA MILANESA

breaded white veal loin, with seasonal mushrooms, poached egg, parmesan shavings and grated black truffle at the moment

A breaded cutlet made from white veal, resembling an 'elephant ear' in size. It's served with seasonal mushrooms, a poached egg, parmesan shavings, and freshly grated black truffle, offering a rich and luxurious flavor profile.

TENDER OXTAL CANNELLONI

CANELÓN MELOSO DE RABO DE TORO

with cheese sauce, pistachio pesto and kumquat cream

Cannelloni pasta filled with slow-cooked, tender oxtail. It's accompanied by a cheese sauce, pistachio pesto, and a kumquat cream, creating a complex and flavorful dish with a balance of savory, nutty, and citrus notes.

GRILLED EGGPLANT

BERENJENA A LA BRASA

grilled eggplant with cherry tomatoes, pear tomato coulis, pistachio pesto and kalamata olive powder

A vegetarian option featuring grilled eggplant topped with cherry tomatoes, a pear tomato coulis, pistachio pesto, and a dusting of kalamata olive powder. This dish offers a smoky flavor from the grill, complemented by fresh and savory toppings.

BUN ROLL OF SIRLOIN WITH FOIE

BUN ROLL DE SOLOMILLO CON FOIE

sirloin cubes with foie gras and porcini sauce, on English butter bread

A gourmet burger or roll featuring sirloin steak cubes cooked with foie gras and a porcini mushroom sauce, served on a buttered English muffin-style bread. This is a rich and decadent dish combining premium ingredients.

GRILLED OCTOPUS

PULPO A LA BRASA

on sheep cheese foam with pimentón de la vera, fresh radish, chives and EVOO

Grilled octopus served on a light sheep cheese foam. It's seasoned with 'pimentón de la vera' (Spanish paprika), fresh radish, chives, and extra virgin olive oil (AOVE). This dish highlights the tender texture of the octopus with a smoky char and fresh accompaniments.

GRILLED SEA BASS

CORVINA A LA BRASA

with celeriac puree, lime crumble, capers and radish sprouts

Grilled sea bass served with a smooth celeriac (celery root) puree. It's garnished with a lime crumble for acidity, capers for a briny note, and fresh radish sprouts for a peppery crunch. This is a light and flavorful seafood dish.

Cut and Grill

CORTE Y BRASA

AGED BEEF SIRLOIN

SOLOMILLO DE VACA VIEJA

with chimichurri butter and fresh thyme on a bed of 'patatas revolconas'

A cut of aged beef sirloin, prepared with a chimichurri butter and fresh thyme. It is served atop 'patatas revolconas', a traditional Spanish dish of mashed potatoes with paprika and pork cracklings. This dish offers a rich beef flavor enhanced by herbaceous and spicy notes.

WAGYU RIBEYE TATAKI

TATAKI DE SOBRECOSTILLA DE WAGYU

seared on the grill in tataki style with rustic sun-dried tomato pesto and toasted almonds

Wagyu beef ribeye prepared tataki-style, meaning it's seared on the outside and raw on the inside. It's served with a rustic pesto made from sun-dried tomatoes and garnished with toasted almonds. This dish showcases the marbling and tenderness of Wagyu beef.

IBERIAN PORK SHOULDER

PRESA IBÉRICA

450gr approx. of Iberian shoulder roasted over slow embers

Approximately 450 grams of Iberian pork shoulder, a highly prized cut known for its rich marbling and flavor. It is slow-roasted over embers, resulting in a tender and succulent texture with a distinct smoky aroma.

RIBEYE STEAK

ENTRECOT

350gr approx. of selected ribeye steak grilled to your liking

Approximately 350 grams of selected ribeye steak, grilled to the customer's preferred level of doneness. This is a classic steak preparation focusing on the quality of the beef.

T-BONE - 1kg

sirloin and strip steak joined by the bone

A substantial 1kg T-bone steak, which includes both the tenderloin (sirloin) and the strip steak, separated by the characteristic T-shaped bone. This cut offers a combination of textures and flavors from both parts of the steak.

TOMAHAWK - 1kg

cooked to ideal point over live fire

A large 1kg Tomahawk steak, which is essentially a bone-in ribeye with a long, French-trimmed bone. It is cooked over live fire to achieve an ideal doneness, offering a dramatic presentation and a rich, beefy flavor.

To Accompany

PARA ACOMPAÑAR

CREAMY POTATO PARMENTIER

CREMOSO PARMENTIER DE PATATAS

with fresh chives and EVOO - ask for truffle option

A rich and creamy mashed potato dish, known as Parmentier. It's flavored with fresh chives and extra virgin olive oil (AOVE). A truffle option is available upon request, adding an extra layer of luxury.

SWEET POTATO PUREE

PURÉ DE BONIATO

with butter, cane honey and fresh chives

A smooth puree made from sweet potatoes, enriched with butter and cane honey for a touch of sweetness. Fresh chives are added for a hint of oniony freshness.

GRILLED VEGETABLES

VEGETALES GRILLADOS

mix of grilled vegetables, with EVOO and Maldon salt

A selection of mixed vegetables that have been grilled, seasoned with extra virgin olive oil (AOVE) and Maldon sea salt. This provides a healthy and flavorful side dish.

FRENCH FRIES

PATATAS FRITAS

typical french fries - ask for option with fine herbs

Classic French fries, described as typical batons of fried potatoes. An option to have them seasoned with fine herbs is available upon request.