Jamón Jamón
DINING & WINES
Restaurant
Entrees to share
Patatas Bravas 9.50
Crispy fried potatoes served with a bold and spicy brava sauce, and a creamy garlic aioli.
Goat Cheese with Tomato Jam 8.50
Velvety goat cheese paired with a sweet, tangy tomato jam, served with freshly toasted bread.
Foie Micuit 22.50
Silky duck liver marinated in sweet Valencian Mistela wine, accompanied by fig jam and toasted artisan bread.
Black Pudding of Rice with Roasted Apple 9.50
Rich black rice pudding balanced with the sweetness of oven-roasted apples
First courses
Pink Tomato with Basil Oil, Fresh Cheese, Gazpacho, and Capers 16.00
Juicy pink tomatoes drizzled with fragrant basil oil, paired with fresh cheese, cool gazpacho, and tangy capers.
Reserve Ham Timbale 16.00
Finely diced cured ham served over a creamy pea and peppermint purée, layered in a delicate timbale.
Baby Broad Beans with Iberian Ham and Low-Temperature-Boiled Egg 14.00
Tender baby broad beans combined with savory Iberian ham and a perfectly slow-cooked egg
Fried Squid with Lemon Jam and Parsley Oil 14.00
Crispy fried squid served with a zesty lemon jam and herbaceous parsley oil.
Crispy Prawns with Seafood Mayonnaise and Lime 17.00
Crunchy prawns accompanied by a rich seafood mayonnaise and a hint of fresh lime
Cuttlefish with Onion on its Ink, Coriander, Parsley, and Lemon Mayonnaise 15.00
Tender cuttlefish cooked in its own ink, topped with caramelized onion and served with a bright lemon mayonnaise
Galician Beef Sirloin Steak Tartar 21.50
Finely chopped Galician beef sirloin, delicately seasoned and served raw for a melt-in-your-mouth experience
Main dish
Roast Octopus on Romesco Sauce 21.00
Succulent roast octopus served atop a rich and smoky romesco sauce
Baked Salmon with Orange and Rosemary 21.00
Oven-baked salmon infused with citrusy orange and aromatic rosemary, perfectly balanced in flavor.
Huevos Rotos 17.50
A classic Spanish dish featuring organic farm eggs, crispy confit potatoes, and savory Iberian ham.
Iberian Bacon Cooked Under Vacuum, with Orange and Carrot Cream 18.00
Tender Iberian bacon cooked sous-vide, paired with a velvety orange and carrot cream.
Iberian Pork Cheek in Bobalia Red Wine Sauce, on Roasted Pumpkin Purée 20.00
Slow-cooked Iberian pork cheek in a rich Valencian red wine sauce, served on a smooth roasted pumpkin purée.
Presa Ibérica 28.00
One of the finest cuts of Iberian pork, served with a herb-flavored vegetable stew on a bed of roasted pumpkin purée.
Galician Frisona Prime Beef Entrecote 40.00
40-day matured Galician Frisona beef entrecote, served with confit potatoes and fried padrón peppers for a perfect balance.
French Fries 10.00
Golden, crispy fries, perfect as a side dish to any of our main courses.
Desserts
Torrija
Indulgent brioche toast soaked in sweet syrup, served with a creamy cappuccino ice cream.
Cheesecake with Blueberry
Creamy cheesecake topped with a tangy blueberry compote.
Brownie with Vanilla Ice Cream
Rich, fudgy brownie served warm with a scoop of vanilla ice cream.
Crema Catalana
Classic Spanish custard with a caramelized sugar top, infused with citrus and cinnamon.
Tiramisu with Orange Blossom Water and Orange Liqueur
Our unique take on tiramisu, with delicate notes of orange blossom water and a splash of orange liqueur.
Affogato
A scoop of vanilla ice cream drowned in a shot of hot espresso for a perfect sweet ending.
