Sweet potato chips seasoned with tajin.

100g of hand-carved ham with tomato-rubbed bread.

Three cheeses from our islands served with tips.

70g of finely sliced beef, arugula and truffled aged cheese.

Finely chopped beef seasoned “Fabian style”.

Fresh grouper marinated in tiger’s milk with the chef’s touch.

Tuna from local waters.

Fresh salad with locally sourced ingredients.

Mango gazpacho with a touch of the sea.

Fruta fresca, ajo negro y pimentón asado con requesón fresco.

Canarian-style rabbit with salmorejo sauce.

Ask our staff for today’s flavors.

Crispy fried calamari served with pepper salad and potatoes.

Foie gras toast with caramelized onion, port wine and palm sap.

Our chef Fabian’s special recipe.

Grilled octopus tentacle over mashed potatoes.

Grilled beef medallion with potato wedges and vegetables.

Beef medallion with foie escalope and Pedro Ximénez sauce.

Tender pork cheeks with secret sauce, mashed potatoes and baby carrots.

Grouper fillet with cilantro and garlic over sweet potato purée and vegetables.

Tender grouper bites sautéed with seasoned potatoes and spiced tomatoes.

Served with a succulent calamari and aioli.

Served with grouper and cuttlefish.

With Iberian pork, seasonal mushrooms and the option to add a fried egg.

Designed for our vegetarian clients – no fish, no meat, only seasonal vegetables.

With grouper and octopus.

Mascarpone, amarena cherry cream and violet candy ice cream.

Crispy layers with sweet corn cream and popcorn ice cream.

Gluten-free with coconut cream and black sesame ice cream.