with kabayaki and katsuobushi
pico de gallo and coriander mayonnaise
corn cream and caramelized kikos with xile
from the Empordà with white chocolate
Natural: with aguachile pearl / with ponzu and apple / with Bloody Mary / Grilled with with yuzu, sake and mirin
with yogurt sphere, passion fruit vinaigrette, pickles and raspberries
sea and mountain sauce, cured Iberian pork pancetta, truffled asparagus tofu
cod fish El Barquero (Asturias)
stuffed with meat, pine nuts and boletus, its parfait, roast sauce and piquillo pepper
with dried apricots puree, apricot hoisin, "migas del pastor" and tarragon mustard sauce
strawberry contrasts with strawberry and ruibarbo jam, bourbon vanilla ice cream, bergamot gelée and almond crumble
70% orange and chocolate flan cream, cocoa sponge cake, smoked chocolate ice cream and orange and Chipotle honey
It consists of 4 appetizers, 5 main courses and 2 desserts
Variations of dishes cannot be made.
Complete table
(From 13:00 to 14:30 and 20:00 to 21:30)
58 € p/p
with this dish, Espinaler collaborates with the Guttmann Institute
with piparras confit
Natural: with Bloody Mary / with aguachile pearl / with ponzu and apple / Grilled with with yuzu, sake and mirin
with kabayaki and katsuobushi
with avocado, yuzu and fresh wasabi and nori seaweed
with sea urchin, black sausage, tender garlic confit, pine nuts, prawn oil and caviar oli
with yogurt sphere, passion fruit vinaigrette, pickles and raspberries
infused with coconut milk and lime
with white miso and yuzu sauce, blanck garlic and peanuts crumble
sea and mountain sauce, cured Iberian pork pancetta, truffled asparagus tofu
with black garlic mayonnaise
with confit artichokes and gazpachuelo of their fishbones
cod fish El Barquero (Asturias)
with donostiarra style with mini potato confit and ash mayonnaise
stuffed with meat, pine nuts and boletus, its parfait, roast sauce and piquillo pepper
wagyu steak tartare from Empordà
with sheep cheese polenta, eggplant and crème fraîche
with dried apricots puree, apricot hoisin, "migas del pastor" and tarragon mustard sauce
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
strawberry contrasts with strawberry and ruibarbo jam, bourbon vanilla ice cream, bergamot gelée and almond crumble
passion cream dipped in white chocolate, curry crumble, meringue and passion marshmallow
Gin jelly, lemon ice cream and red fruit soda
70% orange and chocolate flan cream, cocoa sponge cake, smoked chocolate ice cream and orange and Chipotle honey
with banana ice cream
Jameson Black Barrel whisky
vodka Koskenkorva
with kabayaki and katsuobushi
pico de gallo and coriander mayonnaise
corn cream and caramelized kikos with xile
from the Empordà with white chocolate
Natural: with aguachile pearl / with ponzu and apple / with Bloody Mary / Grilled with with yuzu, sake and mirin
with yogurt sphere, passion fruit vinaigrette, pickles and raspberries
sea and mountain sauce, cured Iberian pork pancetta, truffled asparagus tofu
cod fish El Barquero (Asturias)
stuffed with meat, pine nuts and boletus, its parfait, roast sauce and piquillo pepper
with dried apricots puree, apricot hoisin, "migas del pastor" and tarragon mustard sauce
strawberry contrasts with strawberry and ruibarbo jam, bourbon vanilla ice cream, bergamot gelée and almond crumble
70% orange and chocolate flan cream, cocoa sponge cake, smoked chocolate ice cream and orange and Chipotle honey
It consists of 4 appetizers, 5 main courses and 2 desserts
Variations of dishes cannot be made.
Complete table
(From 13:00 to 14:30 and 20:00 to 21:30)
60 € p/p
with this dish, Espinaler collaborates with the Guttmann Institute
with piparras confit
Natural: with Bloody Mary / with aguachile pearl / with ponzu and apple / Grilled with with yuzu, sake and mirin
with kabayaki and katsuobushi
with avocado, yuzu and fresh wasabi and nori seaweed
with sea urchin, black sausage, tender garlic confit, pine nuts, prawn oil and caviar oli
with yogurt sphere, passion fruit vinaigrette, pickles and raspberries
infused with coconut milk and lime
with white miso and yuzu sauce, blanck garlic and peanuts crumble
sea and mountain sauce, cured Iberian pork pancetta, truffled asparagus tofu
with black garlic mayonnaise
with confit artichokes and gazpachuelo of their fishbones
cod fish El Barquero (Asturias)
with donostiarra style with mini potato confit and ash mayonnaise
stuffed with meat, pine nuts and boletus, its parfait, roast sauce and piquillo pepper
wagyu steak tartare from Empordà
with sheep cheese polenta, eggplant and crème fraîche
with dried apricots puree, apricot hoisin, "migas del pastor" and tarragon mustard sauce
with fries potato
Bread €2.10 10% VAT included We have a menu for allergies.
strawberry contrasts with strawberry and ruibarbo jam, bourbon vanilla ice cream, bergamot gelée and almond crumble
passion cream dipped in white chocolate, curry crumble, meringue and passion marshmallow
Gin jelly, lemon ice cream and red fruit soda
70% orange and chocolate flan cream, cocoa sponge cake, smoked chocolate ice cream and orange and Chipotle honey
with banana ice cream
Jameson Black Barrel whisky
vodka Koskenkorva
The restaurant will be closed for holidays from February 12th to 20th.
Sorry for the inconvenience.