Cocktail of the month created by our brutal bar manager, ALEXIS
Brutal version of the popular Caipirinha, with a fruity and floral touch provided by peach and jasmine essence without losing the character of cachaça.
Cachaça 51
Amaretto Marie Brizard
Marie Brizard Jasmine Essence
Mocoton syrup
Lemon juice
Fruity and citrus cocktail. Pear flavor 🍐 intense with citrus apple aftertaste
JUNE PEAR
PISCO
GREEN APPLE
PEAR JUICE
CITRIC MIX
GIN TANQUERAY
RUM DIPLOMATICO MANTUANO
GREEN MELON LIQUOR
MELON SYRUP
LYCHEE
FRUITY, FRESH AND REFRESHING DRINK
GIN
FINO
CAMPARI
GREEN APPLE SYRUP
LIME CORDIAL
ORANGE JUICE
GREAPFRUIT SODA
GIN TANQUERAY
POPCORN SYRUP
HOMEMADE CURRY SYRUP
SPICY MANGO
LEMON JUICE
LONG, REFRESHING AND SWEET DRINK WITH A LIGHT SPICY POINT
Rum-based cocktail, fruity, refreshing, slightly citrusy with notes of apple and cinnamon.
RUM FLOR DE CAÑA 12
HOMMADE GINGER LEMONADE
CINNAMON
APPLE
APPLE CIDER.
GIN TANQUERAY
HOMEMADE GINGER LEMONADE
BASIL SYRUP
SODA WATER
Cocktail mix between moscow mule and vodka sour
TEQUILA 1800
MEZCAL 400 CONEJOS
HOMEMADE CURRY SYRUP
MANGO PURE
PINEAPPLE JUICE
LIME JUICE
Flavor of Mexico and India together
RUM FLOR DE CAÑA 12
SWEET SPANISH VINE (PEDRO XIMENEZ)
ORANGE JUICE
PASION FRUIT PURE
VAINILLA SYRUP
CITRUS MIX
cocktail with an Andalusian accent, a long drink with an acidic entry and a creamy and sweet finish provided by the Nectar of Pedro Ximenez.
JUNE PEACH
JUNE PEAR
WHITLEY NEILL RHUBARB
HOMEMADE REDBERRIES SHRUB
CITRUS MIX
Fruity long drink
THE MOST BRUTAL WAY TO TAKE YOUR FAVORITE COMBINED!!
Order Gin, Rum, Whiskey, Vodka, Tequila and combine it with your favorite soft drink, and we will put our best glass
KRAKEN RUM
BANANA LIQUOR
COCONUT SYRUP
LIME JUICE
REDBERRIES SHRUB
Long drink, tropical and sweet
Our version of the non-alcoholic pina colada, with its brutal touch, pineapple juice, raspberry scrub, coconut syrup, lemon juice and banana.
Rosé wine, lemon juice, rose syrup, cordial liqueur of lime & roses, gin#3, lime soda & lemon.
D.O. CORPINNAT.
VARIEDAD. PINOT NOIR.
VISTA
Rosa frambuesa intenso de ribetes rosado-cobrizos brillantes.
NARIZ
Buena intensidad, evoca frescor desde el principio. Intensas frutas rojas: fresillas silvestres, frambuesas, grosellas. Hierbas mediterráneas: hinojo, lavanda.
BOCA
Entrada sabrosa, buena estructura, burbuja crujiente, fina y bien integrada. Vinoso y seco a su paso. En el retrogusto, las frutas rojas se manifiestan junto a los tonos balsámicos. Final gratamente refrescante.
D.O. CORPINNAT
VARIEDAD. MACABEO, XAREL-LO
Gramona La Cuvee Brut, es un espumoso que en nariz ofrece aromas frutales que recuerdan a las manzanas Golden, a los melocotones y albaricoques acompañados por sutiles notas florales y de frutos secos propios de la crianza. Su paso por boca es amable, donde se manifiesta un carbónico crujiente y se reafirma la presencia de manzanas, cítricos y almendras. Un espumoso de final largo y muy refrescante.
D.o. wheel
variety. verdejo
thanks to the strong temperature contrasts of the area, the sugar/acidity balance is accentuated, giving rise to a wine with fresh entry and citrus, floral and herbal touches, dry and slightly saline, its finish has a slight bitterness typical of the variety. ideal for aperitif as well as seafood rice dishes, fish and seafood.
D.O. Rias Baixas
Variedad. Albariño.
Crianza. 5 meses sobre lias.
Notas de cata.
Vista.
De color limón pálido y reflejos verde lima, deslumbrante.
Nariz.
Aromas de cáscara de naranja y lichi que se intercalan con flores blancas y notas minerales; los matices balsámicos terminan marcando su frescura y salinidad.
Boca.
Es poderoso, espléndido, donde el volumen y la armonía se logran con el equilibrio entre el frescor de la fruta y del mar. Final elegante y delicado
DO. Bizkaiko Txakolina.
VARIETY. Hondarrabi Zerratia
BREEDING. On lees for 5 months
This white is made with a minority variety from the Basque Country, the Hondarribi zerratia, which has lower yields and greater complexity than the predominant Hondarribi zuri. It also comes from a single vineyard with great exposure, which causes a perfect maturity. The result is a fresh, complex, vibrant and mineral wine.
TASTING NOTE
VIEW: Bright straw color.
NOSE: Fresh and complex, with fruity aromas (nectarines, yuzu and pineapple) and floral and herbaceous notes.
MOUTH: Vibrant acidity, creamy palate and long finish. Saline and mineral background.
I.G.P. Castile and Leon
Variety. Verdejo
Breeding. 8 months in French oak Bourgogne type barrels.
Store. Ossian
Capitel is made with the oldest and most unique Verdejo vines located on the small plot of Peña Aguda, in Nieva. The roots penetrate between the slate sheets and extract an extraordinary mineral strength from them. This pre-phylloxera vineyard provides complexity, concentration and depth. A wine full of flavor and nuances. The expression of Segovian Verdejo at its maximum splendor.
CATA's notes
Nose
Vibrant, fruity, with an exotic touch and a wide aromatic range.
Mouth
Harmonious, fresh but with volume. Gives an explosion of fruit and a pleasant texture.
IGP. Pays D'OC
Variety. Chardonnay
Breeding. 6 months of French oak
The name “Les Argelières” is a tribute to the pebble and clay terroirs where the vines grow in the Pays d’Oc appellation of origin.
the Languedoc region. "Argelières" comes from the French word "argile" which means clay.
TERROIR
This specific Chardonnay was grown in western terroirs, nestled in the foothills of the Pyrenees, in the southwestern corner of the Pays d'Oc wine region. Here, the vineyard extends over gravel, clay and limestone soils, especially adapted to the Chardonnay variety.
The complex soils of the area, cooled by the morning mist
from the Atlantic Ocean, they give ripe and fruity berries, balanced by a refreshing acidity. The resulting wine is rich,
buttery and complemented with a hint of minerality
A sensual rosé wine with a distinctive pale pink color made from the Pinot Noir variety, one of the most elegant and international French red grapes. The number 3055 represents Jean Leon's taxi driver's license in New York and reveals the man behind the legend, the humble origins of an idealist who achieved his dream of founding the most famous restaurant in Hollywood and making a wine with his name.
With a unique pale pink color, this rosé is characterized by its immense freshness and elegance. The nose is dominated by pronounced notes of strawberry, cherry and white peach, as well as hints of citrus flowers. In the mouth, its high freshness and balanced acidity and its persistent finish stand out.
VIEW
Pale pink color, clean and bright.
ON THE NOSE
Flowers; citrus; red fruit
IN MOUTH
Round entrance; high acidity; persistent aftertaste.
DO. Bull
Variety. You are a bull
Breeding. 18 months in New French oak barrels.
Store. Teso la Monja
Alabaster is the most exclusive Toro wine from the Eguren family, a wine that is pure balance and harmony. In ancient times, Egyptians and Greeks preserved their most aromatic perfumes in exquisite alabaster bottles. What a beautiful presentation for a wine as elegant and delicate as Albaster, made from clusters destemmed by hand and trodden in the traditional way to achieve softer extractions.
Alabaster perfectly embodies the identity of Toro's terroir. It stands out in its first samples for its powerful elegance and great balance, with a long and silky finish. It has recently finished its breeding period, where it has remained for approximately 18 months. Vintage after vintage it is on the podium of the highest scores nationally (Guía Peñín, Salón Gourmets, Proensa) and internationally (Best Buy and Best Wine for Wine Spectator).
CATA's notes.
Bruised black. Black fruit, liquor, Asian spices and flower background. In mouth. Velvety, well balanced, elegant, powerful and complex, with a long finish and persistence.
DO. Penedès.
Variety. Cabernet Sauvignon.
Breeding. 18 months in barrel and 9 months in bottle.
Store. Torres family.
Mas La Plana is a red wine from the D.O. Penedès made by Torres. Mas La Plana was one of the pioneer wines, along with Jean Leon, in introducing the Cabernet Sauvignon variety in Spain.
In 1979, Mas La Plana achieved first place in the Gault Millau Olympiade du Vin in Paris, at that time, the most prestigious competition at the time. It managed to rise above the famous French chateaux and, as a consequence, received many international awards, becoming the flagship wine of Torres. The high quality image that has always been associated with the winery is, in large part, thanks to Mas La Plana.
This wine is a single varietal of the most select Cabernet Sauvignon grapes from a small 29 hectare vineyard. It is aged for 18 months in French oak and, finally, 9 months in the bottle.
CATA'S NOTES.
In the mouth it is elegant, with volume, broad. Juicy tannins that add both bitterness and astringency, as well as complexity to the flavor.
Dark cherry color with purple edges.
Intense aroma with a typical expression of the Mas La Plana terroir such as blueberries or cherries. Notes of truffle and memories of aging also appear.
Sea bass ceviche marinated in kalamensi, lemon, orange, carrot, garlic, ginger, aji limo, turmeric, coconut milk, citronella - accompanied by banana chips, red onion, cilantro sprouts and corn.
Joselito 'Cabezada' (world exclusive piece for Inclan Brutal Bar) cooked at low temperature and sliced very thin.
Our national burrata of the boys of Biribil made in Bilbao with milk from Spanish cows. Injected with a basil emulsion, an alcohol-free bloody mery based on sisho and accompanied by our pickled strawberries.
Delicate mezclum leaves are intertwined with juicy cherry tomatoes, kimchi-pickled strawberries and pickled red onion. the pickled cucumber adds its characteristic freshness and crispness.
Delicately seasoned with a cider and orange vinaigrette and enriched with the depth of sesame and olive oil. To finish, the avocado emulsion is drawn at strategic points, providing a creamy smoothness that harmonizes and rounds off this journey of flavors.
Mixed at the moment with a juicy potato confit in olive oil and seasoned with black truffle.
Our most brutal version of patatas bravas with chipotle sauce
Crispy chicken breast with ras al hout, pickled cucumber, brutal sauce, Japanese chives and sweet sauce.
3 units of Saam, with confit tereyaki bacon, with chipotle sauce, pickled gherkin and crispy crust with sweet paprika
Garlic shrimp taco, 🦐 with marinated red cabbage and cabbage 🥬, pico de gallo and coriander and lemon sauce.
GLUTEN FREE
Fake buttered risotto with boletus sauce, Parmigiano Reggiano D.O.P. and grated fresh truffle.
Grilled squids with emulsion of black garlic and beet powder and wrinkled potatoes with garlic and coriander.
Tudela artichoke flower confit in extra virgin oil with amontillado veloute and grated foie (optional)
Oxtail stew braised very slowly for 6 hours in our teriyaki sauce, a very silky bechamel based on Granapadano with cardamom.
Knife-cut beef tenderloin, capers, pickles, red onion and chives. Seasoned with our most brutal sauce made from mayonnaise, ketchup, free-range Tabasco egg yolk and Lea & Perrins sauce. Accompanied by super crunchy Sardinian bread.
Creamy duck rice with seasonal truffle and finished with PARMIGIANO REGGIANO CHEESE.
Marinated tuna tataki 🐟 watermelon 🍉 and lemon sauce 🍋 and coriander 🌿
Grilled octopus with silky potato cream and extra virgin olive oil.
Our now famous zamburiñas (Pacific scallops) grilled with the special kimchi sauce, flambéed and with lime zest.
Cheer up! Tell us how you want the meat!
Would you like to have a lettuce salad or potato wedges with BRUTAL sauce?
VERSION OF THE POPULAR PAELLA, WITH ALL THE INGREDIENTS PEELED
Pacari chocolate crust (winner of the World cacao award), coarse salt to enhance the chocolate flavor, accompanied by sweet violet ice cream (very typical of Madrid) and orange.
Without ice cream it has allergens: lactose, egg and gluten
Fluid cheesecake with a mix of pecorino and gorgonzola cheeses and a shortbread base.
Elaborated individually to make it perfect!
GLUTEN FREE
Rice pudding with tonka bean (aromatic seed with nuances of vanilla, almond, licorice and tobacco) and homemade caramel sauce
Little bones, made of crunchy waffle with cocoa cream, hazelnuts and raspberry peta-zetas.
Price per person €55
WELCOME COCKTAIL ( SANTA ANA SOUR )
TO SHARE:
- GRILLED SCALLOPS WITH KIMCHI (2 UNITS)
- ROAST BEEF SHABU-SHABU "JOSELITO"
- BAO PANDA KUN FU WITH RIB CONFIT (1 UNITS)
- TUNA AND CHIPOTLE TATAKI
- SMOOTH DUCK AND TRUFFLE RICE
CRAZY SWEET:
- SMOOTH CHEESE CAKE
-COSTRATED CHOCOLATE PACARI AND VIOLETS FROM MADRID
DRINK TO CHOOSE:
(CHOOSE ONE PER PERSON)
- I REMOVED MY SKULL
- NEMESIS
EITHER
GLASSES OF WINE/BEER (PER PERSON)
ACCESSORIES:
BREAD, WATER AND COFFEE INCLUDED
GIN TANQUERAY
HOMEMADE GINGER LEMONADE
BASIL SYRUP
SODA WATER
Cocktail mix between moscow mule and vodka sour
Our now famous zamburiñas (Pacific scallops) grilled with the special kimchi sauce, flambéed and with lime zest.
Joselito 'Cabezada' (world exclusive piece for Inclan Brutal Bar) cooked at low temperature and sliced very thin.
Marinated tuna tataki 🐟 watermelon 🍉 and lemon sauce 🍋 and coriander 🌿
Creamy duck rice with seasonal truffle and finished with PARMIGIANO REGGIANO CHEESE.
Fluid cheesecake with a mix of pecorino and gorgonzola cheeses and a shortbread base.
Elaborated individually to make it perfect!
GLUTEN FREE
Pacari chocolate crust (winner of the World cacao award), coarse salt to enhance the chocolate flavor, accompanied by sweet violet ice cream (very typical of Madrid) and orange.
Without ice cream it has allergens: lactose, egg and gluten
JUNE PEACH
JUNE PEAR
WHITLEY NEILL RHUBARB
HOMEMADE REDBERRIES SHRUB
CITRUS MIX
Fruity long drink
RUM FLOR DE CAÑA 12
SWEET SPANISH VINE (PEDRO XIMENEZ)
ORANGE JUICE
PASION FRUIT PURE
VAINILLA SYRUP
CITRUS MIX
cocktail with an Andalusian accent, a long drink with an acidic entry and a creamy and sweet finish provided by the Nectar of Pedro Ximenez.
GIN TANQUERAY
RUM DIPLOMATICO MANTUANO
GREEN MELON LIQUOR
MELON SYRUP
LYCHEE
FRUITY, FRESH AND REFRESHING DRINK
•. SANGRÍA
•. 1 COCKTAIL PER PERSON
•. 3 DISHES TO SHARE
•. DESSERT TO SHARE
Rosé wine, lemon juice, rose syrup, cordial liqueur of lime & roses, gin#3, lime soda & lemon.
Mixed at the moment with a juicy potato confit in olive oil and seasoned with black truffle.
Our national burrata of the boys of Biribil made in Bilbao with milk from Spanish cows. Injected with a basil emulsion, an alcohol-free bloody mery based on sisho and accompanied by our pickled strawberries.
Our now famous zamburiñas (Pacific scallops) grilled with the special kimchi sauce, flambéed and with lime zest.
3 units of Saam, with confit tereyaki bacon, with chipotle sauce, pickled gherkin and crispy crust with sweet paprika
Garlic shrimp taco, 🦐 with marinated red cabbage and cabbage 🥬, pico de gallo and coriander and lemon sauce.
GLUTEN FREE
Marinated tuna tataki 🐟 watermelon 🍉 and lemon sauce 🍋 and coriander 🌿
Fake buttered risotto with boletus sauce, Parmigiano Reggiano D.O.P. and grated fresh truffle.
Tudela artichoke flower confit in extra virgin oil with amontillado veloute and grated foie (optional)
Oxtail stew braised very slowly for 6 hours in our teriyaki sauce, a very silky bechamel based on Granapadano with cardamom.
Creamy duck rice with seasonal truffle and finished with PARMIGIANO REGGIANO CHEESE.
Fluid cheesecake with a mix of pecorino and gorgonzola cheeses and a shortbread base.
Elaborated individually to make it perfect!
GLUTEN FREE
Rice pudding with tonka bean (aromatic seed with nuances of vanilla, almond, licorice and tobacco) and homemade caramel sauce
GIN TANQUERAY
RUM DIPLOMATICO MANTUANO
GREEN MELON LIQUOR
MELON SYRUP
LYCHEE
FRUITY, FRESH AND REFRESHING DRINK
GIN
FINO
CAMPARI
GREEN APPLE SYRUP
LIME CORDIAL
ORANGE JUICE
GREAPFRUIT SODA
Tapas' Club in the symbolic Callejón del Gato (Cat's Alley), with an innovative view of the traditional Spanish cuisine, in a sensational atmosphere.
Tapas' Club in the symbolic Callejón del Gato (Cat's Alley), with an innovative view of the traditional Spanish cuisine, in a sensational atmosphere.
We will keep you informed of all the news!