FROM THE COW TO THE FIRE

Spanish beef tenderloin
Allergens : Gluten
 
Argentinian grass-fed veal entrecote "rib eye steak"
Approx. 400gr
Allergens : Gluten
 
Spanish mature beef ribeye (price per kg)
Holstein-Friesian cow maturing approximately 35 days
Allergens : Gluten
 
Premium dry-aged beef ribeye (price per kg)
55 day dry-aged organic Fleckvieh beef
Allergens : Gluten
 
Chuletón de vaca Bous Taurus Primigenius (precio por kg)
Vaca de raza Sayaguesa de Zamora con aprox 70 dias de maduración
Allergens : No allergens
 
Chef's especial selection ribeye steak (price per kg)
Fleckvieh beef from Angel, a small producer from a village in Galicia. Selected by the Chef and aged for approximately 40 days.
Allergens : Gluten Sulphur dioxide
 
Young beef ribeye steak (Bos Taurus Primigenius), (price per kg)
60-day dry-aged Sayaguesa Ox
Allergens : Gluten
 
Japanese black Wagyu, Kuroge Washu breed (100g)
Authentic Japanese Wagyu, the most premium of Japanese black breeds, from Aomori, Japan
Allergens : Sulphur dioxide
 
Beef hamburger with grilled onion and cheese
with french fries
Allergens : Gluten Milk
 

FARMYARD AND FIELD EMBERS

Whole grilled baby chicken with French vinaigrette
Allergens : Gluten Fish Mustard Sulphur dioxide
 
Iberian pork “secreto” with chutney sauce
con chutney de tomate
Allergens : Gluten Sulphur dioxide
 

Roasted (to share)

Slow-cooked and smoked beef Rib, (2 persons)
with mashed potatoes and "pico de gallo" sauce
Allergens : Milk
 
Roasted suckling lamb (quarter for two persons)
Allergens : Gluten Sulphur dioxide
 
ROAST SUCKLING PIG, (for two)
Allergens : Sulphur dioxide