WE MARINATE OUR MACKEREL IN A SALTED DISH AND THEN WITH RICE VINEGAR. WE SERVE IT ON A TRADITIONAL “MOLLAORET DE TOMACA” AND DECORATE WITH SOME GRILLED ONION SLICES.
SASHIMI DE CABALLA Y "MULLAORET" DE TOMATE
OUR NATIVE “DACSA COCA” WITH A TOUCH OF ORANGE, WHICH SERVES AS THE BASE FOR A TYPICAL JAPANESE MARINATED TUNA SALAD. AND WE COMPLEMENT IT WITH WAKAME SEAWEED, DRIED TOMATO, CUCUMBER, NATURAL CUCUMBER AND DECORATED WITH GRATED HARD-BOILED EGG.
ZAMBURIÑA AL GRILL
ALCACHOFA CON SALSA ROMESCU Y PUNTILLA.DE CALAMAR
GAMBA ROJA
THE SWEETEST RIB OF MATURED BEEF
"CARRÉ" DE VACA MADURADA CON COL Y BERENJENA GLASEADA
TUNA BELLY ON A BASE OF OVEN-BRAISED VEGETABLES (TOMATO AND ONION), GRILLED BABY HEARTS AND PARSLEY "ALL I OLI".
VENTRESCA DE ATUN
CHULETON DE VACA MADURADA
A DISH WITH A LOT OF FLAVOR THAT WE WERE INSPIRED BY ONE OF THE MOST ICONIC RICE DISHES IN OUR REGION. WE MAKE A TRADITIONAL BAKED RICE TO FILL THE NORI SEAWEED, TO FINISH IN A ROMANO CRUST.
PERFECT FUSION OF OUR FIDEUÁ DEL GRAO (PRAWN, MUSSEL, CUTTLEFISH AND AIOLI) WITH JAPANESE RAMEN TO WHICH IS ADDED A TOUCH OF WAKAME SEAWEED INFUSED WITH A SEAFOOD AND FISH BROTH.
MÍNIMO 2 PERSONAS
SUPLEMENT 6.50€
NUESTRA VERSIÓN DEL KINDER BUENO
TORRIJA CARAMELIZADA
PUMPKIN AND MISTELA. 2 VERY OUR INGREDIENTS TO PRESENT A DESSERT ON PAR WITH THE BEST MOCHIS.
"MOXISSET" DE CALABAZA DE NUESTRO HUERTO
WE IMPROVE THIS JAPANESE DESSERT WITH OUR NOUGATS. ALICANTE NOUGAT MOUSSE AND XIXONA NOUGAT ICE CREAM ROUNDED WITH A CRONUT DOUGH (FRIED CROISSANT DOUGH LIKE A DONUT)
