The menu is based on a selection of original recipes made with local produce that delight the palate and determine the identity of the restaurant. Characteristic island wines, homemade liqueurs or infusions prepared with herbs from the garden accordant with the customer’s taste contribute to the authenticity of the restaurant.
Gastronomic Menu
| To start with… | |
|---|---|
| – Marinated sardine salad with local “Cagón” tomatoes and green shoots | |
| – Traditional potato salad with a slightest hint of barbecue | |
| – Tartare of bigeye tuna (thunnus obesus) with caramelized tomato cooked with firewood | |
| – Thinly sliced pork from the Canarian Black Pig, lightly roasted with pork crackling and flakes of cheese | |
| – Steak Tartare with smoked aromas | |
| – Roasted cheese, smoked with almond shells and pumpkin jam | |
| – Croquettes of pork jowl from the Canarian Black Pig | |
| – Charcoal roasted aubergine with hints of coffee, honey and liquorice | |
| For dipping bread… | |
|---|---|
| – Yellow Rocquencourt bean stew with salted fish and aromatic herbs | |
| – Traditional “Broken” Eggs with potatoes and chorizo pork sausage | |
| – Prawn carpaccio and garlic king prawns served with charcoal infused oil | |
| Main Courses | |
|---|---|
| – Roasted octopus tentacles served with mashed sweet potato and anise | |
| – Stone Bass (Cherne) charcoal grilled served with black Canarian potatoes and onion encebollado | |
| – Creamy rice with goat meat, creamed with its own cheese, butter and mountain herbs | |
| – Veal Shank cooked for 48 hours and glazed in its own juices. (For 2 persons) | |
| On the charcoal grill… | |
|---|---|
| – Marinated Kid Goat Meat. (ideal for sharing) | |
| – Pork chop from the Canarian Black Pig | |
| – Goat Meat (piece of meat depending on the cut). (ideal for sharing) | |
| – Veal Rib. (ideal for sharing) | |
| – Ribeye steak | |
| – Aged beef chop | |
| – Fillet steak | |
| – Chateaubriand for 2 people | |
All our dry-aged meats come from our trusted supplier
“Cárnicas Valdi”
| March Menu |
|---|
| Welcome snack |
| – Chips de batata y papas de color |
| – Chicharrón de cochino negro |
| – Roquitas de queso curado |
| – Carro de panes con detalles para untar |
| Table aperitif |
| – Arepa de cabrito con aguacate y cilantro |
| Menu |
| – Laminado de peto curado con ensaladita crujiente |
| – Huevo de corral con espuma de papa negra y aceite de trufa |
| – Cebolla asada, rellena de queso y pan de centeno con sopita de aromáticas |
| – Taco de atún a la brasa con su ensalada escalibada |
| – Cochino negro glaseado con guiso de coles y contrastes de guayabo |
| Sweets |
| – Nuestra tarta de queso |
| – Caramelos de nata |
| – Nubes de gofio |
| – Gominolas de mandarina |
*These menus are individual per person and only served in complete tables
| Our desserts | |
|---|---|
| – Passion Fruit Cream Creamy caramelized passion fruit custard |
|
| – Chocolate Harmony (70% cocoa) Chocolate mousse, creamy chocolate and creamy sponge cake |
|
| – Warm mini-cheesecake with an almond and red berry crumble Warm cheesecake, almond biscuit and red fruit salad flavoured with basil and green lemon zest |
|
| – Sweet milk bread “torrija”(toast) with toffee ice cream Sweet milk bread soaked with a cream infusion, caramelized with a blowtorch and served with homemade toffee ice cream |
|
| – 7 Cheeses, 7 Islands Cheese tasting from the 7 Canary Islands served with traditional garnish |
|
We have an allergen menu, please consult our staff
