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S'ANGEL
Menu
Menu à la carte
Menu for groups
Gallery
Contact
English
Español
English
Menu à la carte
Menu à la carte
FINGER FOOD
SALAD
PASTA
MEAT
FISH
SPOON
DESSERTS
FINGER FOOD
CHEESE PLATTE
IBÉRICO DE BELLOTTA
IBÉRICO PLATTE
bellotta ham, lomo, chorizo, salchichón
CROQUETTES CHICKEN AND JABUGO
FRIED OCTOPUS
with mash potatoes with “aji Amarillo” and lime
STUFFED PEPPERS
with morcilla sausage and chestnut with a creamy cheese sauce
BABY SQUID WITH FRIED EGGS
and citric vinaigrette
GRILLED OCTOPUS
with corean chili gochujan
CRYSTAL BREAD
GARLIC PRAWNS
FRIED POTATO
with “brava” sauce
FRIED EGGS
with potato cheaps, iberico de belotta ham and foie-gras
CUTTLEFISH AND ASPARAGUS
sauted over potatoes and scrumble eggs
PORK FEET
with foie gras, butifarrón y blanquet sausage and salad
SALMON TARTAR
with goat cheese
SEA-BASS CEVICHE
with tropical aromas
CRISPY ARTICHOKES
SALAD
BURRATA
with tomato and fruit
HUMUS
with kimchi pickled vegetables and fuit
LUKEWARM
goat cheese with fruit and a red-berry vinaigrette
CRISPY CHICKEN
with caesar dressing
KING PRAWNS
with avocado and a creamy seasonal-fruit dressing
VIETNAMISE ROLLS
with mango, avocado and marinated salmon
PASTA
MEAT LASAGNA
with meat and tomato
YAKISOBA
king prawns, cuttlefish and shrimp
PHAD THAI
rice noodles, king prawns, peanuts and coriander
VEGETABLE LASAGNA
MEAT
ENTRECOTE STEAK
with “caffe Paris” butter or bernaise sauce
CHICKEN WITH COCONUT MILK
and red curry
TERIYAKI CHICKEN
with wok vegetables and cous-cous
CUBE ROLL (400gr)
for sharing
SIRLOIN
con foie and wine suace with truffle aroma
IBERIAN PORK CHEEKS
with parsnips and White miso sauce
DUCK MAIGRET
with raspberry suace, apple and green pepper
LEG OF LAMB
LEG OF LAMB with sobrasada and sesame crust
SECRETO IBÉRICO
with parmesan cream
ANGUS BEEF PICAÑA STEAK
with potatoe chips and bernoise sauce
OXTAIL
boneless with mushrooms and foie gras
FISH
COD
in a vegetable and alioli crust
GRILLED TUNA
with strawberries and mango
SQUID
with black rice and ginger sauce
TURBOT
with asparagus, peas, spinach, and pineapple chutney
SALMON
with goat cheese, tamarind and orange sauce
COD
eggplant tempura and romesco sauce
SPOON
CHICKPEAS WITH PIG TROTTERS
with black pudding, mushroom and foie gras
CHICKPEAS
with black pudding, mushroom and foie gras
63° C EGG
on cod loin, beluga lentil, potato foam and mushroom crumble
DESSERTS
PANCAKES CAKE
stuffed with white and black chocolate mousse with ice-cream
CHEESECAKE
with ice cream
PANNACOTTA
with white chocolate and red fruits
PASSION FRUIT CREAM
with coconut dacquoise and ice cream
GRILLED PINEAPPLE
with mango sauce and ice cream
TIRAMISU
CHOCOLATE BANOFFEE
in a glass
LEMON CREAM
COULANT
SELECTION OF ICECREAMS (3 scoops)
made with Burguera’s milk