Menu

Ginebra Beso de la mulata (Fuerteventura), limón fresco y el toque ahumado de la miel de palma. Largo, nitido y refrescante.

The iconic Venetian aperitif combining Aperol and prosecco. Bubbly, cheerful and with a touch of sweet orange

Campari, El 18 Rojo sweet vermouth (Tenerife) and an effervescent touch of soda. Citric, light and deeply refreshing.

Olmeca reposado tequila, Pierre Ferrand dry curacao, lime juice

The elegance of Italian Amaretto blends with the toasted character of Canarian gofio. Creamy, sweet, and with a volcanic soul.

breaded in gofio flour and filled with bechamel and almogrote (Canarian cheese spread)

vegetable caponata, gofio tuile

roasted pork leg, tuna sauce, capers, black olives

Baked provolone cheese, confit cherry tomato, oregano

cooked in olive oil and garlic, with croutons and a hint of paprika

breaded mollet egg, parmesan cream, sauteed mixed mushrooms

rye bread, red onion, cucumber tomato granita

smoked aubergine purée, tomato and aubergine sauce, cacioricotta cheese

Homemade pasta seasoned with a slow-cooked rabbit ragù with fresh herbs, served with a sprinkle of pecorino cheese

EVOO, confit garlic, crunchy breadcrumbs, Cantabrian anchovies, parsley and lemon zest powder

squid ink pasta rings, salmoretta sauce, bisque and confit yellow tomatoes

oven-baked, with tomato sauce, mozzarella, parmesan and basil

Slow-cooked pork belly, sweet potato puree, gofio tuille and demi-glace

red pepper hummus, picled onion and fresh celery

aged cheese purée, gofio and almond crumble, almond aioli

aubergine, courgette, celery, green olives, pine nuts, onion and vinegare