Our version of baked bao bread stuffed with braised cheeks and our dressing

Poached egg with white truffle cream and shiitake mushroom reduction.

Duck confit in sauce in a homemade cannelloni

A cooked and roasted octopus leg on a base of lime puree, wakame and sauce.

Two baby goat mini-burgers with pickles, figs and kimchee sauce.

Our version of grilled bluefin tuna tartare with creamy parmentier and wakam seaweed

Slices of fried artichoke on creamy parmesan cheese

Our traditional broth with a homemade ball with a lemon jelly core.

Daily homemade stew made with love and dedication based on traditional recipes.

Made with seafood, prawns, squid, mussels and fresh fish

Pot of rice with broth of rocky fish of our coast cooked to the traditional method and homemade aioli.

A delightful rice with duck confit, seasonal mushrooms and fresh wood-fired foie gras cuts.

Fresh cod with a classic pilpil recipe presented in Pacoche style

Fresh grilled sea bass with low temperature garlic emulsion

Grilled female veal cutlet with potato garnish.

Low temperature lamb with oyster and mushrooms sauce

Grilled Iberian pork feather with potato guranium.

Roasted kid shoulder Murcian style