The menu

Selection of cheeses of the day, ideal for sharing, served with BEN hoisin and raspberry hoisin.

Selection of acorn-fed cured ham and cheeses of the day, ideal for sharing, served with BEN hoisin and raspberry hoisin.

Sourdough pinsa with tomato sauce, creamy burrata, fresh arugula, cherry tomatoes and serrano ham.

Salmon marinated in ponzu sauce, with avocado cream, on crispy rice sponge.

Mini burger with pickle and quail hard-boiled egg, served on melted cheddar cheese.

Octopus on layered potato infused with garlic and rosemary, served with pico de gallo and smoked paprika mayonnaise from La Vera.

Mini brioche filled with pulled beef, finished with our BEN sauce.

Mini brioche filled with red tuna tartare, quail egg and guacamole.

Crispy green plantain with guacamole and guanciale petals.

Juicy pork on a soft mini tlaxcalli, served with pickled onion and guacamole (available in a vegan option).

Homemade creamy oxtail croquettes, served with BEN sauce.

Creamy mushroom and truffle croquettes, served with truffled mayonnaise.

Homemade prawn croquettes with delicate lobster cream and roasted pepper aioli dots.

Juicy potatoes with brava sauce and chimichurri mayonnaise, chef's style.

Three ways to enjoy artichoke, served with acorn-fed cured ham and poached egg.

Roasted aubergine with feta cheese, honey and mint vinaigrette, finished with Mallorcan sobrasada.

Flambéed octopus on double-cooked local potato, served with flambéed huancaína sauce and criolla sauce.

With orange tiger's milk, prawn juice, plantain chips and sweet potato gel.

Pasta with seasonal boletus sauce, pork crackling and truffle slices.

Spanish potato omelette served with freshly made carbonara, finished with Grana Padano cheese and crispy guanciale.

Red tuna tataki coated in sesame, served with red onion, cucumber, pineapple and sesame vinaigrette.

Crispy glass bread with grated tomato and acorn-fed cured ham.

House steak tartare served on bone marrow, with sushi rice toasts, fresh truffle slices and roasted pepper sauce dots.

Ribs cooked at low temperature for 15 hours, glazed with yakitori sauce and served with homemade fries.

Scallops with parmesan sauce, gratinated with ceviche-style mayonnaise.

Burrata-filled ravioli finished with classic Genoese pesto, stracciatella and lemon zest.

Padrón peppers with roasted red pepper aioli and crispy pecorino coral.

Fresh burratina with a duo of tomatoes and classic Genoese pesto.

Baby gem lettuce, cherry tomato and crispy chicken, with our house Caesar dressing.

Poke bowl with rice, cucumber, red onion, sweet corn and nori seaweed. Protein of your choice: crispy panko chicken (18,50 €) · red tuna (19,50 €) · salmon (19,00 €).

Grilled salmon with Thai red curry and jasmine rice sautéed with vegetables.

Grilled tuna steak (300 g), served with sautéed vegetables and drops of huancaína sauce.

XL cannelloni filled with confit duck, immersed in a leek béchamel cream.

Noble grilled cut with three-pepper sauce, served with smashed potato.

Double Galician beef smash burger in a potato roll, with cheddar cheese, bacon jam, pickles, lettuce, tomato, grilled onion and our BEN sauce. Served with fries.

Steamed chicken finished on the grill for crispy skin, served on leek parmentier and accompanied by bimi.

Iberian pork secreto and cod on a paella finished with Mallorcan sobrasada.

Cuttlefish and prawns in a paella with intense flavour and Mediterranean character.

Baby squid and young garlic in a black paella full of sea flavour.

Vegetables in a Mallorcan-inspired paella, DEL NORTE style.

Pasta with tomato sauce.

Chicken fingers with fries.

French fries.

Sauces.

Fried sweet potato.

Guacamole.

Bread, olives and aioli.

Crispy glass bread with tomato.

Gluten-free bread.

Creamy Basque cheesecake served with homemade jam and candied hazelnut powder.

85% dark chocolate mousse, finished with fleur de sel and a touch of extra virgin olive oil.

Creamy coconut dessert with hazelnut cream, coconut sponge and crispy chocolate flakes.

Pistachio and white chocolate cream dessert, finished with pistachio shavings.

Lemon cream dessert with biscuit base and cream.