Food
COLD STARTERS
Locally sourced peeled tomatoes with red onion
La Brasa Salad
(tomatoes, iceberg lettuce, cucumber, red bell pepper, red onion, avocado, and olives)
House-confit bonito with charcoal-roast peppers
Our Olivier salad with a light piparra mayonnaise
Santoña Anchovies with tomato-pepper gazpacho cream
100% acorn-fed Iberian ham with artisan breadsticks
Iberian salchichón with artisan breadsticks
Our house-cured cheese with homemade fig jam
Quail marinated in rosemary and orange
Braised Beef carpaccio with truffle mayonnaise, cured cheese, and caper popcorn
Traditional steak tartare
HOT STARTERS
Padrón peppers with salt flakes
Piquillo peppers stuffed with suckling lamb
2 units
Homemade aged beef pasties
2 units
Iberian ham croquettes
6 units
Fried eggs with artisan chorizos and French fries
Fried eggs with 100% acorn-fed Iberian ham and French fries
CHARCOAL FLAVOURS
Grilled leeks in charcoal oil
Grilled artichokes with Iberian bacon
Grilled baby squids with onion compote and roast cherry tomatoes
Grilled octopus with paprika alioli
Basque artisan chorizos grilled
2 units
Grilled veal sweetbreads with chimichurri and cauliflower parmentier
Grilled veal liver with fried onions
SOUP AND STEW
Traditional Salmorejo with extra virgin olive oil and black olive snow
Traditional stewed tripe with trotters and snout (Callos a la madrileña)
Soup of the day (ask our staff)
FISH
Confit cod loin with roast sweet potato cream
Baked hake with prawn velouté
MEATS
Braised Iberian pork cheeks with mashed potatoes
Sautéed beef tenderloin tips with sherry, served with French fries
Braised beef oxtail in red wine, served with French fries
OVEN ROAST MEATS
Suckling lamb shoulder
Served with roast potatoes and lettuce-onion salad
Segovian-style suckling pig
Served with roast potatoes and lettuce-onion salad
Quarter of young goat from Fuerteventura (2 persons
Served with roast potatoes and lettuce-onion salad
GRILLED MEATS
Slow-cooked chicken, finished on the charcoal
Served with homemade french fries
100% Iberian finest pork Pluma with apple sauce and roast potatoes
Grilled Suckling lamb chops
Served with homemade french fries
Grilled beef tenderloin with roast potatoes
Sirloin steak from mature heifer
Served with homemade french fries
EL CHULETÓN
Mature heifer
Animals less than 2 years old. Short ageing between 10 and 21 days. Very tender, with mild flavours.
Selection of chef Matured Beef
Animals between 3 and 5 years old, from Europe. Medium ageing, between 30 and 45 days.
FOR THE LITTLE ONES
Breaded veal escalope
Panko-breaded chicken fingers
Grilled beef tenderloin medallion
A SWEET TOUCH
Lemon vodka sorbet (to drink)
Homemade walnut brownie with artisanal pistachio-lime ice cream
Pinneapple, coconut and rum
Homemade baked cheesecake with a guava coulis
Mango and cardamom mille-feuille
Traditional Catalan crème brûlée
Artisanal locally made ice cream
Pistachio-Lime, Chocolate, Salted Caramel, Mango
SIDE DISHES
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Prices in euro, taxes not included
IGIC not included