Octavillo de anchoas

on brioche bread with red pesto

Iberian ham and foie bonbons

caramelized apple and roasted salmorejo sauce (4/8 units)

Onion pastry

with Camembert cream, basil shower and parmesan crackers

Avocado with langoustines and mango in two textures

with pineapple cubes, dressed with passion fruit juice and smoked salmon

Roasted red peppers over charcoal

with bonito belly and croutons

Patatas bravas

de la Villa

caramelized onion and piquillo pepper sauce

Divine croquettes

Iberian ham, truffle or mixed (5/8 units)

Cod omelette

with its stewed green peppers and onion, accompanied by piparras and pickles