marinated salmon with seaweed salad and wasabi
panko-breaded langoustines on grilled courgette with soya-mayo sauce
crepe filled with morcilla de Burgos topped with piquillo red pepper sauce
roast leg of lamb stuffed with basil & tarragon, served with wild rice
salmon tartare served with little toasts
owner Juan Tarquini
roasted potatoes and yucca chips with three sauces
garlicky squid ink pasta with grilled scallop
Aubergine, goat cheese, smoked salmon and tomato ‘tower’
tortilla de patatas (potato omelette)
Argentinian chorizo criollo
fried chicken ‘things’ with sweet mustard sauce and crispy potatoes
grilled foie with lichee
grilled pluma (see pork cuts) with mojo picón
prawn carpacchio with toasted sesame seeds and soya sauce
la bodega
grilled tuna with tempura onions
grilled salmon
lemon meringue pie and cheesecake with blueberry sauce
three-chocolate mousse cake
Waiter Javi & Chef Eneko
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