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Acme bread with arbiqueña olive oil.
Orange zest, sherry vinegar, pickled garlic, and olives.
Egg, potato, sweet onion, and piquillo aioli.
Fried potatoes and spicy calabrian ñora sauce.
Fried potatoes, sesame seeds and za'atar aioli.
Mushrooms, manchego, béchamel, and mojo verde.
Salt cod potato fritters, pistachio hazelnut romesco, and boquerones.
Chicken, grutere, sweet peppers, béchamel, and piquillo aioli.
Morcilla sausage, pork belly, lima beans, radishes, cumin carrots, and chermoula crème fraîche.
Flatbread topped with dijón honey cream, caramelized onions, manchego, jamón serrano, pears, and candied walnuts.
Cumin lamb sliders, idiazábal, minted cucumber, and harissa aioli.
Crispy brussels sprouts, grapes, and balsamic.
Confit baby back ribs, pedro ximénez, pickled peppers, and wild arugula.
Wild boar meatballs, sherry tomato cream, manchego, and guindillas.
Grilled head-on prawns, garlic, red chili flakes, parsley, and olive oil.
Sautéed kale, jamón serrano, pistachios, dried cranberries, and balsamic brown butter.
Goat cheese stuffed piquillo peppers, hazelnut breadcrumbs, radicchio, and honey balsamic.
Slow cooked octopus, chickpea sherry purée, piquillo peppers, and pickled red onions.