Picoteo

With 'mojo colorao' sauce

With black garlic alioli and seasoned 'mortero'potatoes

Sliced vegetables with alioli and chives

With grated tomato and olive oil (4 portions)

with brava sauce of piquillo peppers

D.O. Extremadura

8 units

with beetroot and red cabbage tzatziky

Ratatouille, anchovy and hazelnut praline

With yellow peppersauce with ras el honout and parmesan

With marinated poultry and foie

Marinated mushrooms, soya vinaigrette and dried fruits