
Warm Goat Cheese Salad
Mixed green leaves with caramelized goat cheese, walnuts, and a honey vinaigrette.

Mixed green leaves with caramelized goat cheese, walnuts, and a honey vinaigrette.
Homemade croquettes with smooth béchamel and Iberian ham, breaded and fried to order.
Chef's recommendationFresh salmon cubes marinated with lime, avocado, and a hint of ginger, served with crispy rice.
Creamy cheesecake with a biscuit base and red berry topping.
Chef's recommendation
Mixed green leaves with caramelized goat cheese, walnuts, and a honey vinaigrette.

Homemade croquettes with smooth béchamel and Iberian ham, breaded and fried to order.
Chef's recommendation
Fresh salmon cubes marinated with lime, avocado, and a hint of ginger, served with crispy rice.

Creamy cheesecake with a biscuit base and red berry topping.
Chef's recommendation
Chicken breast in a spiced curry sauce with coconut milk, served with jasmine rice.
Juicy beef tenderloin served with truffle mashed potatoes and seasonal vegetables.
Creamy slow-cooked rice with assorted mushrooms, vegetable stock, and Parmesan cheese.

Chicken breast in a spiced curry sauce with coconut milk, served with jasmine rice.

Juicy beef tenderloin served with truffle mashed potatoes and seasonal vegetables.

Creamy slow-cooked rice with assorted mushrooms, vegetable stock, and Parmesan cheese.

Creamy cheesecake with a biscuit base and red berry topping.
Refreshing lemon sorbet with a touch of cava.
Chocolate sponge cake with a molten center, served with vanilla ice cream.

Creamy cheesecake with a biscuit base and red berry topping.

Refreshing lemon sorbet with a touch of cava.

Chocolate sponge cake with a molten center, served with vanilla ice cream.
