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.
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.
FRESH MADE LEMONADES 🍋🧊 -Classic -Passion Fruit & Peppermint -Green Apple & Peppermint -Watermelon & Cherry
Our now famous zamburiñas (Pacific scallops) grilled with the special kimchi sauce, flambéed and with lime zest.
Oxtail stew braised very slowly for 6 hours in our teriyaki sauce, a very silky bechamel based on Granapadano with cardamom.
Sobre un coulis casero de maracuyá, un bizcocho denso de CHOCOLATE, cubierto de mousse de chocolate y frutos rojos
Creamy duck rice with seasonal truffle and finished with PARMIGIANO REGGIANO CHEESE.
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
Remember to mix the udon with the tartar so that the flavors combine, you won't regret it!
Fake buttered risotto with boletus sauce, Parmigiano Reggiano D.O.P. and grated fresh truffle.
Joselito 'Cabezada' (world exclusive piece for Inclan Brutal Bar) cooked at low temperature and sliced very thin.
Feta cheese salad, dried cranberries, semi-dried tomato, fried corn and Granny Smith apple vinaigrette.
Marinated tuna tataki 🐟 watermelon 🍉 and lemon sauce 🍋 and coriander 🌿
Grilled octopus with silky potato cream and extra virgin olive oil.