from Sunday to Wednesday except holiday eves.
A nocturnal incursion through the best kept secrets of our mestizo gastronomy. Undoubtedly, the best way to end the day, or to start it.
Sam of chicken and truffle croquette
Vegetable gyozas
False foie gras and caramelized pear niguiris
"Coca" of iberian pork
Octopus on potato aioli with paprika oil and crunchy ham
Oxtail cannelloni
False gorgonzola risotto
Iberian ribs cooked at low temperature with unagi sauce (suppl. 4€)
Iberian pork “pluma” with potatoes and Padrón peppers (suppl. 2€)
Double cheddar burger with tonkatsu sauce
Vegan hamburger (suppl. 3€)
Usuzukuri of gilthead seabream
Marinated tuna poke in Korean sauce
Baked sea bream with kokoda sauce and orzo
Cakes to share
Mango cannelloni with banana in syrup and yoghurt cream