Four-handed menu with Borja Marrero from
4 Hands Menu – 02/23 & 24/02
Sweet pickled strawberry
(Muxgo)
Nori seaweed cornet, loin and belly of bluefin tuna, egg yolk
(Alarz)
Tartar of wild herbs bathed in sheep’s milk
(Muxgo)
Potato millefeuille with shrimp tartare from La Santa
(Alarz)
Guy Mea AOC Champagne (pairing option **)
Medregal cured in pine bark and roasted garlic cream
(Muxgo)
(Muxgo)
Finca Vegas “Las Fincas” DO Abona (pairing option **)
Carpaccio of carabinero de La Santa, oil of its heads and caramelized onion.
(Alarz)
(Alarz)
Finca Vegas “Las Fincas” DO Abona (pairing option **)
Burnt Eggplant with Vinaigrette Hollandaise
(Muxgo)
(Muxgo)
Grifo Rosado de Lágrima DO Lanzarote (pairing option **)
Grilled wild asparagus and snow peas, celeriac puree and sweet potato juice
(Alarz)
(Alarz)
Grifo Rosado de Lágrima DO Lanzarote (pairing option **)
Grilled Aquanaria sea bass with Beurre Blanc of sweet wine
(Alarz)
(Alarz)
Xabre DO Ribeira Sacra (pairing option **)
Sheep Royal with beet and onion 25 days old
(Muxgo)
(Muxgo)
Xabre DO Ribeira Sacra (pairing option **)
SWEET
The Beach Coconut
(Alarz)
(Alarz)
Tunera Pai
(Muxgo)
Château Costeau AOC Cadillac (wine pairing option **)
95 PER PERSON WITHOUT BEVERAGE
**WINE PAIRING OPTION: €35**.
* If you have any allergies or intolerances, please let our wait staff know.