Traditional Mexican recipe, prepared tableside and served in a volcanic stone molcajete, with lime, cilantro, chipotle chili sauce and tender spring onion. Served with homemade corn tortilla chips. + Extra torreznos 3.0 €

Aged old cow stew, tomato and smoked chorizo sauce, jalapeños, sour cream and guacamole. Served with sweet potato and yam chips.

Russian salad made with grilled chicken thighs, tirabeques (green beans from northern Spain) and crispy Iberian pork belly. + Fried egg with crispy edges 2.0 €

Thin grilled sirloin slices with pan-seared stringy cheese, spring onion, cilantro and lime.

Delicious sticks filled with queso paisa (artisan Venezuelan cheese), crispy outside and creamy inside; served with a fresh tomato and basil sauce.

With a trio of Edam, mozzarella and Oaxaca cheeses, charred mushrooms and tomato.

Sautéed with homemade butter (caramelized onion, chives and cognac); cream and a parmesan cloud with lime zest.

Creamy tender rib croquettes with homemade BBQ, coated in corn.

"A tribute to our origins." Grilled and sliced old cow sirloin tataki, with pepper sauce, mushrooms and meat jus; lettuce and topped with a crispy potato and parmesan patty on brioche bread.

Lightly spicy, mustard-touched green and red tomato relish, servus cheese, grilled shiitake, "JOSELITO" pork belly and charcoal-melted spiced butter on brioche bread.

Bacon chutney made with bourbon and beer, lettuce and finished tableside with melted raclette cheese on malt brioche bread.

12-month cheddar cheese, crispy smoked bacon, fried onion and Emmy sauce made with smoked butter and Korean chilies on brioche bread.

9-month Comté cheese, "Joselito" Iberian pork jowl, seasonal truffle grated tableside and light truffle mayonnaise on brioche bread.

Charred avocado cream, ash-crusted Moluengo goat cheese, jalapeño chutney and crispy pork crackling on malt brioche bread.

Smooth mojo picón base, pineapple and bacon chutney, melted Edam cheese and "Isla Corazón" cheese grated tableside, both from La Palma, on brioche bread.

Dijon mustard base, mushroom duxelle, shallot, foie, aged "Joselito" Iberian pork jowl and confit onion on malt brioche bread.

Pan-seared fresh foie medallion, caramelized spring onion, smoked mayonnaise and arugula on malt brioche bread.

Confit cherry tomato base, smoked scamorza cheese and courgettes alla scapece, typical of the Naples region, on brioche bread.

Ox medallion and Fariñas breed beef chop, super crispy pork crackling, hornkäse cheese, lightly pickled cucumbers and 100% umami mayo on brioche bread.

Delicious crispy chicken thighs, parmesan, truffle and honey mayo topped with coleslaw, on brioche bread.

Finished tableside with almond crumble and passion fruit seeds.

Made the traditional way with smoked cheese and cream cheese, on a biscuit base with touches of red berry coulis.

Venezuelan dessert made from sponge cake, soaked in three types of milk and topped with Italian-style meringue.

For lovers of the "Matilda" cake. A cake made with homemade chocolate sponge and double chocolate frosting.

Margarita made with smoked mezcal, passion fruit juice, smoked chipotle chili and light spicy touches.

Espresso Martini reimagined in our style with three ingredients from the Caribbean: 65% cacao, coffee and Diplomático rum.

Base of Roku gin macerated with kombu seaweed and juniper, honey, white Penja pepper and lemon.

Golden rum macerated with vanilla and pink pepper, mango purée, almond syrup and fresh orange juice. Sweet and rebellious in character.