Almond Mazamorra, cured salmon and apple.

A clear example of our philosophy “tradition + innovation”.

 
 
 
 
 
 
 

Acorn Iberian ham Croquettes.

A classic in our menu that is with us since day one.

 
 

Wild sea bass Ceviche, with red onion, lime, coriander and marinated carrots gazpacho.

An international dish we love, adapted to Andalusian style.

 
 
 
 
 
 
 
 

Butterfish with teriyaki, black garlic and baby lettuce with apple “kimchi”.

When you love Japanese food, but also “cogollos al ajillo”, this is the result.

 
 

Deep Fried Anemones fresh seaweed with scrambled eggs and trout roe.

The best from the coast of Cadiz in a dish. Go Cádiz!.

 
 
 
 
 
 
 
 

Suckling Lamb meatballs, vegetable couscous and lamb consommé.

A look to our Andalusí legacy.

 
 
 

Braised Oxtail Cannelloni, sheep’s milk béchamel sauce and cured gratinated mature cheese.

Cordobesian gastronomy can’t be understood without “Oxtail”.

 
 
 
 
 
 
 
 
 

All about the Lemon! Foam, cream, ice cream, sponge cake and lemongrass.

Sweet engineering with a nice story.