D.O. Guijuelo, sliced by machine.

Homemade Iberian ham croquettes.

Homemade fried empanadas, stuffed with beef and stir-fried vegetables.

With Italian tomato sauce, a twist of beef mayonnaise and a small fresh pepper seed. 6 units.

With black pudding, sweet onion and smoked potatoes.

With local smoked potatoes and chopped sweet peppers from northern Spain.

Seasonal tomatoes, Mediterranean style. Red onion, oregano, virgin olive oil.

Green vegetables, crispy warm chicken, Parmesan and Caesar's sauce, Bolixe style.

From the pantry, with confit and crispy onion, capers, fresh pepper, hard-boiled eggs and classic French vinaigrette. Served at 10°C.

Fresh, on the iron pan with good tomatoes and Mallorcan virgin olive oil.

Delicately handcrafted in our kitchen with a silky béchamel of cornflour and soy milk, coated in crispy rice flour and freshly fried in clean, separate oil. Served with a smoky ñora pepper emulsion and accented with aromatic fresh green peppercorn. Gluten-free, dairy-free. 5 pieces.

Slow smoked red peppers, tomatoes, onions and eggplant with virgin olive oil.

With slices of pink tomato, oregano and virgin olive oil.

Grilled, with our own chimichurri sauce on the side. Possible 20 minute delay. About 300g, price is by weight.

Classic Argentinian pork sausage, grilled.

Cooked with the flavour of charcoal embers.

Local pork sausage, smoked low and slow in a Japanese kamado.

With Italian bread and honey (optional).

Price per kg, Simmenthal premium brand. Pasture cattle. Price by weight.

Angus, Irish cattle. Dry aged, with fat inside. 950g.

National Frisona cattle from Galicia. 9+ weeks in the fridge.

460g, for 2, plate price. Hereford picanha, Iberian pork loin, French fries with red peppers and confit garlic.

For two, plate price. Entrecote, rump, skirt, Ibérico, Argentinian chorizo, black pudding.

620g, for 2. Irish Hereford picanha, Spanish Iberian pork loin, Argentinian Angus New York steak, French fries with peppers and confit garlic.

Iberian pork, from Extremadura, Spain. 220g.

Rump cap steak, thin slices of premium beef. Irish Hereford or Irish Angus cattle. 220g.

Iberian pork, from Extremadura, Spain. 220g. Cross cut.

Skirt steak. Boneless beef without fat. Irish Angus cattle. 200g.

Filet steak. Boneless beef without fat. From northern Spain. 185g.

Argentinian Angus cattle, 360g, with jacket potato.

Cooked on the charcoal grill, with rosemary and black pepper. 320g. Argentinian Angus cattle.

Argentinian Angus cattle, 320g, with jacket potato.

Argentinian Angus cattle. 260g.

Ibérico and Hereford picanha, grilled, with Mallorcan fries.

With smoked potatoes, oven-roasted vegetables and black olive oil.

Italian pasta stuffed with ricotta cheese, spinach and pine nuts, with homemade tomato sauce, basil oil and Grana Padano cheese.

With dulce de leche and glazed burnt sugar.

With liquid caramel and vanilla praline ice cream, caramel sauce and vanilla ice cream.

With vanilla ice cream and glazed sugar.

Almond sorbet with meringue milk ice cream and Mallorcan palo liqueur.

Likke cake collection by Albert Adrià.

Warm cake with vanilla ice cream and liquid chocolate.

With liquid caramel and Chantilly cream.

Dark chocolate ice cream with lemon sorbet and coconut sugar.

Classic lemon sorbet.

Homemade dessert with toasted cookies and custard cream.

Natural slices of fresh pineapple with caramel and sunflower seeds.