Char Fuego Y Brasas

Cantabrian anchovies on toast with pink tomato pulp and emulsified oil.

Iberian acorn-fed ham.

Argentine beef empanada accompanied by chimichurri sauce.

Miso-glazed eggplant roasted over charcoal, with citrus yogurt sauce and crispy broccoli.

Artichokes confit in olive oil in a charcoal oven with romesco sauce and Iberian lardo.

Confit and roasted leek with egg foam, cured pancetta and parmesan cheese.

Lamb chops with herbs, cauliflower faux tabbouleh and cauliflower puree.

200 g Angus beef fillet confit in beef fat and roasted.

Local fish roasted on the grill.

Caramel coulant served with salted peanut ice cream.

Bourbon and Tahiti vanilla ice cream with caramelized walnuts, sea salt and extra virgin olive oil.