Potato and tuna mayonnaise, hard-boiled egg, pepper and chives.

Red tuna, avocado cream, sesame and fish roe.

Cut by hand, dressed the traditional way, with toasted bread.

Slow-cooked in its own sauce on silky potato purée.

Small roast potatoes, sweet pimentón and a good olive oil.

Creamy burrata, tomato, black olives and basil.

Baked under a soft cream sauce with chopped chives.

Toasted brioche with the house filling and our own sauces.

Slow sofrito, grated cheese and a sprig of basil.

Baked in the pan with walnuts, seeds, raisins and honey.

Cured ham, lomo, cheeses, olives and bread with tomato.

Corn tortillas, melted cheese, guacamole and pico de gallo.