Dishes
Main Dishes
Suggestions
- Mixed Paella Port Blau
- Mariscada Shellfish Platter
- Lobster’S Casserole
- Bass In Salt Crust
Shrimps, prawns, crab, mussels, and vegetables.
Brava sauce and potatoes.
Fried calamari with lemon.
Tender and smoky octopus tentacles, grilled to perfection.
Slices of ham from acorn-fed Iberian pigs with intense flavor and aroma.
Creamy croquettes with intense Iberian ham flavor.
Fresh shrimp sautéed in olive oil with chopped garlic and chili peppers.
Freshly baked bread with its crispy crust and fluffy crumb, creamy aioli with its fresh garlic and smooth flavor.
Gluten-free Option.
Tuna tartare full of freshness and unique flavor
Wines
Wines
Suggestions
- 971 Sauvignon Blanco
- 971 Rosé
- 971 Red
Sauvignon Blanco (Galmés i Farrer VT de Mallorca - Petra).
Sauvignon Blanco. Fermentation and aging on lees in French oak barrels for 5 months. Aromas of ripe fruit, Balsamic sensations. Smooth on the palate, creamy with pastry notes.
Giró (Galmés i Farrer VT de Mallorca - Petra)
Blend of native varieties (D.O. Binissalem). 13%
Callet (Blanc de Negres VT de Mallorca - Campos). 13%
Premsal, Chardonnay, Muscat (D.O Binissalem). 13%
100% Verdejo (D.O. Rueda) 13%
Albariño 75%, Loureiro y Caiño (O Rosal - D.O. RÃas Baixas)
Verdejo (D.O. Rueda). 13%
Albariño (D.O RÃas Baixas). 13%
Sauvignon Blanc (VT de Castilla y León). 12.5%
Treixadura (Bodega Iván Pateiro - Ribeiro)
Desserts
Desserts
Almond sponge cake made with ground almonds, eggs, sugar, lemon zest and cinnamon.
Fluffy texture with a creamy glaze, includes ingredients like grated carrots, sugar, eggs, vegetable oil, flour, and nutmeg.
Cream cheese, cream, cornstarch, butter, and gluten-free cookies.
Traditional Spanish dessert, main ingredients: Milk, cinnamon stick, lemon and orange zest, egg.
Light and airy texture chocolate combined with cream.
Refreshing and light dessert that combines the acidity and freshness of lemon with a soft and foamy texture.
Ladyfingers, mascarpone, egg, cream, cocoa, coffee, and whisky liqueur.