Fried eggs in their nest, with acorn-fed iberian ham and shoestring potato

Freshly-made guacamole with tortitas chips

Truffled croquettes

Crunchy prawns with peanut and soy mayonnaise

Squid Andalusian style with kimchi mayonnaise and lime zest

Acorn-fed Iberian ham & coca bread with tomato

Prawn salad with quinoa, avocado, pineapple, spinach, pomegranate and passion fruit sauce

Burrata with assorted garden tomatoes, mango, blueberries, pine nuts and truffled vinaigrette

Seafood and avocado cannellone with creamy curry and salmon caviar

Seasonal vegetable wok

Skyscraper of tomato & mozzarella fior di latte, basil and tartufata

Poularde cannelloni with mild bechamel and parmesan cloud

Beef carpaccio with baba ganoush, parmesan, arugula and truffled vinaigrette

Beef tartare, with quail egg, chipotle mayonnaise and brioche

Veal tenderloin medallions, with trio of cheeses and potato batons

Citrus beef burger with pineapple, cheese, wasabi mayonnaise and sweet potato fries

Grilled beef surloin, sliced and fried potatoes

Grilled beef tenderloin, with a mushroom parmentier, vegetables and demi-glace sauce

“Korean style” Iberian pork, kumquat confit and roasted potatoes

“Scorched” rice in its can with prawns

Grilled sea bass with sautéed vegetables and quinoa

Roast monkfish with soft cream, sautéed asparagus and snow peas-roasted

Grilled octopus with smashed potato and a spicy touch of kimchi

Grilled Balfegó tuna with mango, rocket and avocado salad and miso mayonnaise

Balfegó tuna tataki served with our guacamole and beetroot hummus

Balfegó tuna tartar with miso sauce on a bed of guacamole

CITRUS

Prawn, avocado, green apple, black tobiko and lime sauce

PINKU

Salmon and cream cheese covered with avocado and pomegranate

SHELL CRAB

Soft-shell crab in tempura and spicy cucumber, covered with avocado and passionfruit sauce

RAINBOW

Prawn in tempura and avocado, covered with salmon, Balfegó tuna, meagre with ikura, avocado and teriyaki sauce

MAGURO

Tartare of Balfegó tuna, mango and red tobiko, covered with flambéed salmon and spicy mayonnaise

CALIFORNIA

Crab, cucumber and avocado, coated in red tobiko and miso mayonnaise

RED VELVET

Balfegó tuna, cream cheese, caramelized strawberry and yuzu pearls

SPICY TUNA

Spicy tuna, pineapple and chipotle mayonnaise, coated in masago arare pearls

UNAGUI

Salmon, avocado and cheese cream topped with smoked-eel

VEGGIE

Avocado, mango, green asparagus, carrot and cream cheese

CRISPY TORO

Balfegó tuna belly, pine nuts, crunchy onion, red tobiko and masago arare rice pearls

SAKANA

Balfegó tuna, salmon, meagre, avocado and cream cheese

VEGAN

Cucumber, quinoa, edamame and miso sauce

TOBIKO

Salmon, red tobiko, cream cheese and Kizami wasabi

TARTARE OF TUNA

Balfegó tuna and black tobiko

TRUFFLED IKURA

Salmon, ikura salmon roe and tartufata

TUNA

Balfegó tuna, black tobiko and masago arare rice pearls

SALMON

Flambéed salmon, caramelized onion and cream cheese

NIGIRI MEAGRE (THAI)

Meagre and red tobiko

EEL

Smoked eel and eel sauce

TORO

Flambéed Balfegó tuna belly and Kizami wasabi

MR. URAMAKI

Variety of Uramakis (24 pieces)
Citrus, California, Red Velvet, Rainbow, Unagui and Pinku

MISS. AKIKO

Variety of Nigiris (4 pieces) and Uramakis (16 pieces)
Nigiris from eel and salmon. Uramakis: Citrus, Pinku, California and Maguro

Orange “is the new black” (chocolate surprise)

Naranjus cream of mango with red fruit and raspberry sorbet

Warm cheesecake with four cheeses

Chocolate sin with egg custard

Thin-crust apple tart flambéed with Calvados

Catalan cream, without any inventions

Lemon cake and white chocolate ice cream with violets

Spongy Greek yoghourt with red fruit soup

Sandro Desii sorbet trio

Creamy chocolate cake