Restaurant Menu

con huevo poché, picatostes y jamón

sobre crema de foie

With poached egg and truffle oil

Con crema de ajillo

Seasoned with orange blossom honey and sweet chili

With black olives from Cáceres and a salmorejo base

Naranja, bacalao ahumado, aceituna cacereña, huevo duro y vinagreta de pimentón

alga wakame, palometas de maíz y boquerón en vinagre

Authentic Bluefin Tuna with pico de gallo and our sambaizu sauce.

Octopus legs on Extremaduran potato cream and paprika flakes

On a caramelized base of onion and pepper in its ink

Gratin, with clam sauce and Extremadura cava

sobre crema de escabeche

On Robuchón puree

Con crema de Pimientos

Carved on potato cream and Demi glacé

Melty on the inside and crunchy on the outside with a bakery garnish

250 grams of sirloin steak +3, aged to the point you prefer or finished on a stone at your table.

Piece of approximately 1kg. Marked and carved, to finish on stone at your table.

With red wine from the region of Extremadura, on baked potatoes

250 grams of a special piece, winner of several awards.