This is the most fun way to experience the CRAZIEST experience in town.
Includes ROSI LA LOCA's signature dishes.
Welcome: Crazy red wine sangria.
2 Iberian ham croquettes per person.
2 Scallops with kimchi per person.
1 Pork tenderloin taco per person.
1 Crazy burrata to share.
1 Marinated tuna tataki to share.
1 Cheesecake to share.
1 Miss you dessert to share.
Pairing:
1 Drink of your choice per person.
1 Crazy cocktail per person.
Sourdough bread, water, and coffee.
Price per person.
(minimum 2 people)
“REFRESHING AND FRUITY” (alcohol-free).
Melon syrup, lychee syrup, red berry puree, and lemon.
Freshly Made Lemonades 🍋🧊
Flavors:
-Classic
-Green Apple & Mint
-Watermelon & Cherry
-Passion Fruit & Mint
"REFRESHING SWEET & SOUR FLAVOR"
Ron Santa Teresa, Mezcal 400 Conejos, Watermelon Purée, Pineapple and Grapefruit Syrup.
"TROPICAL & REFRESHING"
Puerto de Indias Blackberry Gin, Red Fruit Purée, Falernum Syrup, Yuzu, and Lemon.
“CITRUS & REFRESHING” (like an iced tea).
Kraken Rum, Cranberry Juice, Agave Syrup, and Lemon.
"FLORAL AND REFRESHING FLAVOR."
Bombay Dry Gin, Mango Puree, Violet and Lemon Syrup.
“REFRESHING AND CITRUS.”
Our version of a paloma with a sweeter touch.
José Cuervo Tequila, José Cuervo Spicy Strawberry Tequila, Grapefruit Cordial, Grapefruit Syrup, and Pineapple Syrup.
“REFRESHING & CITRUS.”
Our version of a Basil Smash
Santa Teresa Rum, Coconut Syrup, Basil Syrup, and Lychee Purée.
"TROPICAL AND SWEET."
Our version of a whiskey sour with a tropical twist.
Bushmills Whiskey, Banana Puree, Coconut Syrup, and Egg White.
Our version of OLD FASHION 🥃.
Santa Teresa Rum, Yuzu Liqueur, and Yuzu Syrup.
Our version of a summer tintico!!
Red wine, lemon soda, and homemade lemon foam.
Our version of an espresso martini with a touch of salted caramel. If you don't want dessert, this is your option 😜.
Price between 9 - 15 euros based on the alcohol chosen (ask the waiter)
Gin, Rum, Vodka, Whisky, Tequila, Mezcal
Sangria made daily at Rosi's bar.
A signature recipe with gin, passoa, St. Germain, triple sec, passion fruit, red berries, and chunks of pineapple, orange, grapefruit, and peach.
Mixed just before serving with cava and lemon soda.
Sangria made every day at Rosi's bar, with its own recipe with Gin, Passoa, St Germain, Triple sec, passion fruit, red fruits 🍓 and pieces of pineapple, orange, grapefruit and peach 🍑 and 🍍.
Mixed just before serving with RED wine🍷, lemon soda🍋 and a touch of cava.🍾
Sangria made every day at Rosi's bar, with our own recipe with Gin, Passoa, St Germain, Triple sec, passion fruit, red fruits 🍓 and pieces of pineapple, orange, grapefruit and peach 🍑 and 🍍.
Mixed just before serving with PINK wine 💖, lemon soda 🍋 and a touch of cava.🍾
Chardonnay, Macabeo, Parellada & Xarel.
D.O. Cava, Spain.
D.O.C.G. MOSCATO D'ASTI
VARIETY: MOSCATO
STRAW YELLOW WITH GOLDEN REFLECTIONS
ON THE NOSE, IT REVEALS THE TYPICAL AROMAS OF THE VARIETY, SUCH AS CAROB FLOWERS, ORANGES, SAGE, AND HONEY.
ON THE PALATE, IT IS SMOOTH AND DELICATE, VERY AROMATIC AND BALANCED.
IN OUR HOME, IT IS SERVED IN A GLASS WITH ICE AND FOREST BERRIES, IDEAL FOR ACCOMPANYING DESSERTS, FRUIT, OR FOIE.
D.O. RUEDA
VARIETY: VERDEJO AND VIURA
Analivia Verdejo Viura is a wine made from a careful selection of Verdejo and Viura grapes. The Viura variety is distinguished by its ability to bring freshness and liveliness to young white wines, especially in blends. This wine combines tradition and character, offering a unique experience full of personality.
D.O. RIAS BAIXAS
VARIETY: ALBARIÑA
PRODUCTION: Made from grapes picked at perfect ripeness, harvested manually in 25-kilogram boxes. From vineyards located in the Salnés Valley, in the municipalities of Ribadumia, Cambados, Meaño, and Méis.
The grapes are destemmed and a long, gentle pressing is carried out. The must undergoes alcoholic fermentation in stainless steel tanks at a controlled temperature. Partial malolactic fermentation takes place.
TASTING: Straw yellow in color with greenish tinges, it has a very expressive nose, marked by its varietal origin, where aromas of ripe fruit and citrus fruits emerge. Very elegant on the palate, and well-structured, it offers hints of fresh fruit. The finish is expressive with a long and pronounced mid-palate.
VARIETAL COMPOSITION
Tempranillo 92%, Mazuelo and Graciano 8%
A dark red wine of high intensity and cherry notes. Fruity aromas precede the spicy ones, giving way over time to greater aromatic complexity, like the great Rioja vintages.
The palate is very well structured, which promises great longevity. It is smooth and round on the attack and has a long aftertaste.
WINES FROM SPAIN
VARIETY: TEMPRANILLO, GARNACHA, AND SYRAH
Purple cherry red color, with a medium-high depth and a compact rim. Aromatic, elegant, and with good intensity. Notes of ripe black fruit, scrubland, and balsamic aromas. A background with hints of fine leather and vanilla. The palate is complex, full-bodied, and lively, with fruity and mineral notes standing out over fine cocoa aromas. A lingering and elegant finish. This wine is ideal for pairing with tapas and appetizers, cured cheeses, lean meats, and game dishes.
Varieties: Garnacha and Negral.
Vintage: 2021.
Alcohol: 14% v/v.
Vineyard: Villamanta – Navalcarnero.
DO: Vinos de Madrid.
Production: Cold maceration for 6 days.
Italian Burrata, infused with a basil and Grana Padano cheese emulsion, accompanied by a semi-dried tomato salmorejo and piquillo peppers. ❤️
Spinach sprout salad, baby leaf, julienned carrot, cucumber, diced avocado, nori seaweed and sesame and wasabi vinaigrette.
🥈Second prize for the best bravas in Spain.
Sour potato in two cookings, and brava loca sauce. 🤪
Croquettes made daily to ensure they're always fresh.
Stuffed with Iberian ham and béchamel sauce, coated with panko.
Serving with 1 BAO per portion
Beetroot bao bun, slow-cooked shredded beef ribs with vegetable sauce, Japanese mayonnaise, Trocadero lettuce, homemade carrot and cucumber pickles, and sliced fresh turnips.
Serving with 2 Tacos.
Nixtamal blue corn tortilla, pork shoulder, yellow tomato and jalapeño sauce, crispy corn and pickled red onion.
Tramezzino sandwich, free-range chicken Milanese, Chinese cabbage salad with mayonnaise, San Marzano tomato sauce, basil, and Grana Padano. (Warm sandwich).
Veal cheek cannelloni, mushrooms, light béchamel, caramelized piquillo pepper sauce, cracker sand, and fresh chives.
Pasta sachets, three cheeses and pear, sage cream, semi-dried tomato and sprouts.
Sautéed whole octopus with celeriac puree, smoked oil, paprika from La Vera, and a garlic and parsley emulsion.😍
We flame them to brown the kimchi mayonnaise and grate the lime zest just before serving.
MAY CONTAIN TRACES OF:
-Fish
Yellowfin tuna tataki, wakame seaweed bed, teriyaki sauce and citrus aioli, garnished with Royal Furikake.
Fresh udon noodles, accompanied by sriracha mayonnaise, tuna tartar with teroyaki sauce, and sesame seeds.
Remember to mix the udon with the tartar to blend the flavors—you won't regret it!
Duck gyozas, pumpkin puree, granny smith apple, black garlic ketchup and fresh chives.
Slow-cooked free-range chicken breast rice in our signature chicken broth, with roasted piquillo peppers and citrus aioli.
Seafood rice, peeled shrimp, Galician mussels, and black garlic and squid ink aioli.
Creamy rice (risotto style) with boletus mushrooms, truffle sauce, and mushroom carpaccio.
Month-aged Argentine beef sirloin, served with French fries.
We'll cook it to your liking.
MAY CONTAIN TRACES OF:
-Gluten
Pasta sachets, three cheeses and pear, sage cream, semi-dried tomato and sprouts.
Sautéed whole octopus with celeriac puree, smoked oil, paprika from La Vera, and a garlic and parsley emulsion.😍
Fresh udon noodles, accompanied by sriracha mayonnaise, tuna tartar with teroyaki sauce, and sesame seeds.
Remember to mix the udon with the tartar to blend the flavors—you won't regret it!
"TROPICAL & REFRESHING"
Puerto de Indias Blackberry Gin, Red Fruit Purée, Falernum Syrup, Yuzu, and Lemon.
Our version of tiramisu, homemade Mascarpone with Dulce de Leche, Coffee, Disaronno with a Cookie base and finishing with Orange powder, Raspberry and Cocoa crispy.
Our version of tiramisu, homemade Mascarpone with Dulce de Leche, Coffee, Disaronno with a Cookie base and finishing with Orange powder, Raspberry and Cocoa crispy.
On a homemade passion fruit coulis, a dense gluten-free chocolate sponge cake is topped with chocolate mousse and red berries.
A gluten-free and lactose-free dessert.
Puff pastry sheets filled with white chocolate and pistachio cream, with vanilla and honey ice cream.
Gastronomía tradicional y vanguardista unidas por la pasión del buen comer.
Gastronomía tradicional y vanguardista unidas por la pasión del buen comer.
We will keep you informed of all the news!