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LUNCH MENU
From Thursday, March 19 to Sunday, March 22, 2026
WELCOME
Our seeded sourdough bread and puff pastry with dip

Snack, “Salmon, dill and baby cucumber”.

ENTRANCE
Tomato cream soup with paprika and Parmesan.

Red tuna with Japanese dressing, wakame, wasabi and sesame.
or

Carnaroli risotto with green leaves, creamy gorgonzola, pine nuts and lemon zest.
or

Marinated venison carpaccio with burrata, red fruits and nut vinaigrette.
INTERMEDIO
Roasted pepper sorbet with Kalamata olives and almond.

MAIN COURSES
Monkfish loin with leek sauce.
or
Iberian pork piccata with green pepper.
or
Beef tenderloin tournedos with Béarnaise sauce.
or
DESSERT
Dessert.
Dessert
48€
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