Menu 2026.

Beef carpaccio with truffle and parmesan

Tuna tartare with mango, avocado and savory yuzu sauce

Burrata with basil pesto and seasonal tomatoes

Warm shrimp salad with avocado, baby asparagus and sesame

Grilled Camembert with rosemary, pumpkin and pepper marmalade

Mussels in creamy gorgonzola sauce with toasted bread

Homemade croquettes with Iberian ham or octopus

Garlic shrimp, chef's style

Crispy toast with smoked sardines and light cream spread

Grilled corn with sriracha, Sichuan pepper and cumin

Selection of Iberian cured meats and artisan cheeses

40-day aged beef entrecôte with intense flavor and pronounced character

Ribeye to share, well-marbled, juicy and full of flavor

Beef tenderloin with a delicate flavor

Iberian pork presa from Salamanca, selected

New Zealand lamb chops, tender and juicy with a mild, balanced flavor

Duck magret with citrus notes, served with sweet potato purée and cherry sauce

Grilled octopus served with vegetables and black garlic aioli

Salmon with creamy asparagus risotto and basil pesto

Classic carbonara with guanciale, egg yolk and pecorino cheese

Seafood pasta in a light tomato and herb sauce

Creamy porcini mushroom risotto with Parmesan cheese

Crispy potatoes with slightly spicy brava sauce and aioli

Seasonal grilled vegetables finished with extra virgin olive oil

Blistered Padrón peppers with sea salt

Assorted Italian ice cream, 2 scoops

Manchego cheese tart — savory-sweet dessert with creamy center

Dubai chocolate mousse, smooth with crunchy pistachio praline

Pavlova with a mix of seasonal fruits and vanilla cream

Freshly baked chocolate coulant with melted center and vanilla ice cream