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S TARTERS

Galley garlic from the Gulf of Cádiz with sea asparagus. 9,50.-

Artichoke tempura confit, seaweed pancakes with shrimp and sea urchin sauce. 10,50.-

Paprika with aubergine and red tuna belly confit. 9,00.-

Seasonal hummus with pita bread, piriñaca (tomato, onion and green pepper salad),

raw vegetables, crispy sweet potato and pan macho (traditional regional bread). 7,50.-

2

1, 2, 3

1, 4

1, 9, 11

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SA L A DS

Zucchini ribbons with cured cheese flakes, caramelized sunflower seeds, rocket

and cherry tomato confit. 8,00.-

Mix of green leaves with tomato, avocado, fresh cheese, nuts with honey and

thyme, caramelized onion and basil vinaigrette. 9,50.-

Rice bowl with citrus touches, diced tuna confit, oak leaf, tropical garden mango

and homemade pickled lemon. 10,50.-

Sweet endive with chickpeas, caramelized onion, radishes, cucumber, pumpkin

and mint vinaigrette. 7,00.-

7, 8, 10, 12

7, 8, 12

4

12

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MEZZE A NDA L US Í

FROM THE STRAIT

Lightly salted fish from the Strait, tomatoes dressed with ling roe, carrot in cumin andpiriñaca accompanied with marinated red cabbage, pickles, olives, crunchy pan macho,sea urchin sauce and sea asparagus. 12,00.-

FROM THE COUNTRY

Ratatouille with strips of seasoned aubergine, fresh local cheese, mint tabbouleh andtapenade accompanied by fresh radishes, sweet potato cream, pan macho and pitabread, green leaf salad and a sweet basil sauce. 11,00.-

OF CHEESES

Plate of local sheep and goat cheeses with sweet basil sauce, homemade jam andnuts. 13,50.-

OF SAUSAGES

Table of Iberian sausages with tomato and avocado, EVOO infused with herbs, panmacho and cherry tomato confit. 15,50.-

1, 3, 4, 9, 12

1, 7, 9, 12

1, 7, 8

1

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MA INS

Red tuna from the Straits, sautéed vegetables, citrus rice and roasted peach

sauce. 21,50.-

Lightly smoked Sea Bass, seasonal ratatouille, Sanlúcar potato wedges and

seasoned leafy salad. 14,50.-

Vegetable roast with marinated tofu, aromatic rice and nuts. 12,00.-

Vegetable and dried fruit couscous in honey with chickpeas, dried apricots and

dates. (2 Persons). 16,00.-

Pickled lemon chicken and vegetable couscous with chickpeas, dried apricots and

dates. (2 Persons). 21,00.-

Sirloin steak from Andalusia with sweet potato cream and roasted vegetables. 21,00.-

Iberian pork cooked at a low temperature with Vermouth sherry, potatoes, sweet

potatoes and pickles accompanied by a fig sauce. 14,00.-

4

4

6, 8

1, 8, 9

1, 8, 9

12

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C H I L DREN ’S MENU

Popcorn Chicken with Potato Wedges 8,00.-

Avocado and vegetable burger with sweet potato sticks. 6,50.-

Sautéed rice, vegetable sticks, hummus and cheese cubes. 6,50.-

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1, 9

7, 11

DES S ERTS

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Homemade brownie, spiced white chocolate sauce and artisan ice cream. 4,50.-

Nut and banana vegan dessert, Vegan ice cream with mango and blueberry

infused with sweet wine from Cadiz. 4,50.-

Sweet ceviche from the tropical garden of Granada, with lime and mint. 5,00.-

1, 3, 7, 8

1, 8, 12

8