Events

Starters

• Crystal bread with tomato and garlic aioli.
• Duo of Russian salads: anchovy with smoked paprika mayonnaise; and chicken stew with gherkin and julienned onion, served with smoked honey-mustard and crispy corn.
• Duo of croquettes: Iberian ham with sun-dried tomato emulsion; and slow-cooked roast with smoked chimichurri emulsion.
• Andalusian-style squid served with a yuzu and bergamot foam.

Main course

• Arroz o fideuá del senyoret.
• Black rice with squid and artichokes.
• Grilled Iberian pork secreto with olive oil confit potatoes and boletus cream.
• Grilled sea bass loin with vegetables and marinera sauce.

Dessert

• Tasting of homemade desserts.

Starters

• Crystal bread with tomato and garlic aioli.
• Cantabrian anchovy Russian salad with smoked paprika mayonnaise and roasted peppers.
• Duo of croquettes: Iberian ham with sun-dried tomato emulsion; and slow-cooked roast with smoked chimichurri emulsion.
• Brioche toast with smoked sardine over escalivada and smoked paprika mayonnaise.
• Maleante queen scallop with pineapple gel, crunchy almonds and ceviche-style foam.

Main course

• Arroz o fideuá del senyoret.
• Black rice with squid and artichokes.
• Grilled Iberian pork secreto with olive oil confit potatoes and boletus cream.
• Grilled sea bass loin with vegetables and marinera sauce.

Dessert

• Tasting of homemade desserts.

Starters

• Crystal bread with tomato and garlic aioli.
• Duo of Russian salads: anchovy with smoked paprika mayonnaise; and chicken stew with gherkin and julienned onion, served with smoked honey-mustard and crispy corn.
• Duo of croquettes: Iberian ham with sun-dried tomato emulsion; and slow-cooked roast with smoked chimichurri emulsion.
• Andalusian-style squid served with a yuzu and bergamot foam.
• Maleante queen scallop with pineapple gel, crunchy almonds and ceviche-style foam.

Main course

• Arroz o fideuá del senyoret.
• Black rice with squid and artichokes.
• Spanish aged T-bone steak, 45-60 days (1-1.2 kg) with oven-roasted sliced potatoes and Padrón peppers (minimum 4 people).
• Kamado-seared aged beef tataki (250-300 g) with oven-roasted sliced potatoes and Padrón peppers.
• Grilled sea bass loin with vegetables and marinera sauce.

Dessert

• Tasting of homemade desserts.

Starters

• Duo of Russian salads: anchovy with smoked paprika mayonnaise; and chicken stew with gherkin and julienned onion, served with smoked honey-mustard and crispy corn.
• Duo of gyoza: smoked and hoisin-roasted duck with fresh cucumber foam; and Santa Pola red prawn with kimchi mayonnaise.
• Maleante Bravas served with mango-curry brava sauce and kamado-roasted garlic aioli.

Main course

• Iberian pork secreto with boletus cream and sliced baked potatoes.
• Grilled sea bass loin served with vegetables and marinera sauce.

Dessert

• Tasting of homemade desserts.

Starters

• Duo of Russian salads: anchovy with smoked paprika mayonnaise; and chicken stew with gherkin and julienned onion, served with smoked honey-mustard and crispy corn.
• Duo of gyoza: smoked and hoisin-roasted duck with fresh cucumber foam; and Santa Pola red prawn with kimchi mayonnaise.
• Maleante Bravas served with mango-curry brava sauce and kamado-roasted garlic aioli.
• Brioche with slow-cooked beef cheek over a miso-mayo base, served with fried corn, pickled onion and kimchi mayonnaise.

Main course

• Iberian pork secreto with boletus cream and sliced baked potatoes.
• Grilled sea bass loin served with vegetables and marinera sauce.

Dessert

• Tasting of homemade desserts.

Starters

• Aged beef cecina carpaccio with Parmesan shavings and extra virgin olive oil.
• Chicken stew Russian salad with gherkin and julienned onion, served with smoked honey-mustard and crispy corn.
• Duo of gyoza: smoked and hoisin-roasted duck with fresh cucumber foam; and Santa Pola red prawn with kimchi mayonnaise.
• Maleante Bravas served with mango-curry brava sauce and kamado-roasted garlic aioli.
• Brioche with slow-cooked beef cheek over a miso-mayo base, served with fried corn, pickled onion and kimchi mayonnaise.

Main course

• Kamado-seared aged beef tataki (250-300 g) served with oven-roasted sliced potatoes and Padrón peppers.
• Spanish aged T-bone steak, 45-60 days (1-1.2 kg) served with oven-roasted sliced potatoes and Padrón peppers (minimum 4 people).
• Kamado turbot with yuzu glaze served with Iberian sobrasada parmentier.

Dessert

• Tasting of homemade desserts.