From the Extremadura pasture

Acorn-fed Iberico pork shoulder loin . . . . . €18

Selection of assorted Extremadura cheeses . . . . . €16

Finca Pascualete creamy torta cheese from Trujillo, Extremadura . . . . . €13

To share

House foie terrine with apple compote, ground pistachio and red berries . . . . . €18

Acorn-fed Iberico pork shoulder tataki steeped in soy with Japanese mayonnaise and sprouted bean salad . . . . . €18

Partridge and truffle ravioli in a pine nut and cured cheese white sauce . . . . . €15

Sauteed shiitake mushrooms with blood pudding, topped with Pascualete torta cheese from Trujillo, Extremadura . . . . . €14

Smoked sardine fillets with wakame seaweed, chilled almond soup and lime gel . . . . €14

King prawn and sea asparagus stir-fry with oyster sauce and spicy curry . . . . . €16

Trompe l’oeil coal of crispy cod with olive aioli . . . . . €16

Crispy cheese rolls filled with Torta del Casar (cheese from Casar de Cáceres) and prueba ibérica (pork chunks)

with smoked paprika from La Vera and peanut and mango cream . . . . . . . €14

Iberico udon stir-fry with pork shoulder, vegetables and streaky bacon . . . . €16

Carpaccio of Extremadura veal with mustard vinaigrette, parmigiano and baby leaves €16

Salads

Burrata salad with sundried tomatoes and anchovy rolls stuffed with black olives . . . . . €14

Marinated salmon salad with avocado and an orange and black sesame vinaigrette . . . . . €17

Our rices

Traditionally-prepared brothy rice with lobster . . . . . €18 PER PERSON

Rice with oxtail and pumpkin . . . . . €18 PER PERSON

Fish

Confit cod loin gratin with black garlic aioli . . . . . €17

Cod Kokotxas stew with El Barco beans . . . . . . €17

Grilled red mullet on a bed of escalivada (grilled vegetables) with romesco sauce . . . . . €16

Meats

Wood-fired acorn-fed Iberico pork sirloin steak with creamy potatoes and a 56 Barricas reduction . . . . . €16

Iberico cheeks braised in Solo I Graciano with parsnip cream and topped with roasted garlic . . . . . €15

Boneless pig’s trotters with a sweet sauce made from its juice and Solo 1 Cayetana with sauteed green beans. . . . . . €16

Sliced Magret of duck with roasted pumpkin and an orange and anise reduction . . . . . €18

Rabbit loin in a nut and sweetcorn crust . . . . . €16

Beef tenderloin with boletus parmentier and cassava crisps . . . . . €20

Smoked, deboned Extremadura beef ribs with fresh chives and sauteed gnocchi . . . . €25

Acorn-fed Iberico pork shoulder with curry-roasted apple and Las Hurdes honey reduction . . . . . €20

Desserts

Warm creamy cheese cake with sauteed strawberries . . . . . €7

Chestnut tiramisu with coffee jelly . . . . . €6

Traditional carrot and cinnamon cake . . . . . €6

Chocolate and walnut brownie with fig syrup and pistachio ice-cream . . . . . €6

Textured tropical fruit salad . . . . .€7

Tasting menu

MINIMUM 2 PEOPLE

5 dishes and dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . €46 PER PERSON

Burrata salad with sundried tomatoes and anchovy rolls stuffed with black olives

Sauteed shiitake mushrooms with black pudding, topped with Pascualete torta cheese from Trujillo, Extremadura

Partridge and truffle ravioli in a pine nut and cured cheese white sauce

Grilled red mullet on a bed of escalivada (grilled vegetables) with romesco sauce

Iberico cheeks braised in Solo I Graciano with parsnip cream and topped with roasted garlic

Chestnut tiramisu with coffee jelly

5 dishes and dessert with wine pairings from our cellar. . . . . . . . . . . . €55 PER PERSON

Burrata salad with sundried tomatoes and anchovy rolls stuffed with black olives. . . . . Paiva Semidulce

Sauteed shiitake mushrooms with black pudding, topped with Pascualete torta cheese from Trujillo, Extremadura. . . . Solo I Graciano
Partridge and truffle ravioli in a pine nut and cured cheese white sauce. . . . Paiva Crianza

Grilled red mullet on a bed of escalivada (grilled vegetables) with romesco sauce . . . . . . Solo I Cayetana

Iberico cheeks braised in Solo I Graciano with parsnip cream and topped with roasted garlic. . . 56 Barricas

Chestnut tiramisu with coffee jelly. . . . Paiva Brut Nature

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