Lunch menu

From 10th to 13th April

Choose a starter, a main and desset

 

Salmorejo”, ham tartar, quail egg and hazelnut powder

.

Octopus salad, tomato, endive and caramelized orange

.

Grilled vegetables and green onions with “romesco” sauce

  .   .   .   .

Fish of the day with artichoke sautéed and crunchy leek

.

Cutlet noodles turmeric cream-soup and lime

.

Baked veal with creamy potato and smoked cheese

.

Kefta of lamb, curried zucchini and yogurt cream