Two coasts. One table.

Rock shrimp. A recipe from Mexico’s Pacific coast.

Gratin scallops with piparra pepper ice cream.

Beer-battered fish tacos with pickled onion and chipotle sauce, following the authentic Mexican recipe.

Tomato salad with Cantabrian anchovy.

Angus beef chop croquettes with a veil of wagyu cecina and Humo cream.

Seasoned and melted in our charcoal oven with pork chicharrón.

Pork chicharrón with guacamole.

Freshly baked bread with Chimichurri sauce, coriander aioli and chipotle sauce.

Confit cherry tomatoes and truffle oil.

Served with a garnish, cooked for 24 hours at low temperature and finished over charcoal.

Small, juicy charcoal-grilled chicken with a garnish.

220 grams of Friesian beef, cheddar cheese and chipotle sauce, served with twice-cooked potato.

Beef short rib from the churrasco cut, slow-cooked at low temperature.

Imported beef fillet, approximately 200 g, cooked in the charcoal oven and served with a garnish.

Approximately 400 g of imported dry-aged rib eye.

Ask your waiter about today’s available cuts.

Butterflied sea bass with a slightly spicy Nayarit-style zarandeado fish sauce.

Octopus cooked at low temperature and finished in the charcoal oven with romesco sauce.

Grilled or breaded chicken breast.

Kids hamburger with French fries.

Grilled and served with a garnish.

Homemade dessert.

Charcoal-grilled donut with ice cream.

Baked in the charcoal oven and served with ice cream.

Apperol, cava and sparkling water.