LA CARTA
PICAETA
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Gilda of salted tuna belly fillet with olive stuffed with parmesan and anchovy 06,00
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Mussels in pickled "Jose Peña" sauce 08,00
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Beef " Wagyou" jerky with a touch of lime and pepper 012,00
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Artisan cheese trio "Las Garmillas, Puigpedros, Los tambores". 07,00
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Sobrassada "Can company" of Xesc reina with honey and pollen / ud. 06,00
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Smoked sardine with basil and parmesan cracker / pc. 04,50
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Torrezno "A la brava" (tender bacon) 07,00
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Sepia croquette with " Alioli"... In a glass!!! 04,50
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Coca d'Oli with titaina, mint and smoked eel / ud. 05,00
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Glass bread with grated tomato 04,20
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Oil and salt coca / ud. 03,00
FRESQUET
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Tuna tartare with soy, wasabi and crunchy seaweed. 18,00
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Tuna in orange marinade with fennel and dill. 18,00
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Tuna ceviche with creamy avocado, coconut and Quicos. 18,00
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Burrata with tuna tartufato and crunchy red pesto crumbs. 19,00
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Cuttlefish with herb mayonnaise and vegetables in ceviche. 15,00
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Thay-duck salad with lime, ginger and peanuts. 13,00
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Russian salad, spicy tuna tartare and piparras. 12,00
CALENTET
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Gochu-jang" octopus with sweet potato, lime, chips and feta cheese 20,00
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Bikini of marinated ear, canary green mojo and parmesan cheese 09,00
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Beef tenderloin brioche, smoked butter and truffle. 09,00
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Cannelloni au gratin of white shrimp from Cullera with its carpaccio. 16,00
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Pepito de shitakes "Eco" with mozzarella and truffled mayonnaise 08,00
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Pepito de brascada with beef cheeks in hollandaise sauce. 08,00
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"El paquito" with Viver lamb shoulder and yogurt thay. 08,00
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Tuna parpatana, Bagna cauda sauce and cauliflower tofee. 18,00
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Sweetbreads with tamarind, stewed shitakes. 13,00
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Egg from "Cobardes y gallinas" farmhouse, mashed potatoes and truffled hollandaise. 08,00
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Glazed Angus rib with causa limeña and pico de gallo. 16,00
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Chistorra de Arbizu with leg and veal snout stew. 12,00
DOLÇET
