Our final menu is still getting developed, but here are some pictures of what you can expect to see and enjoy
Lamb Chop Paella
A rich and flavorful paella infused with the deep, savory essence of slow-cooked lamb chop saffron infused broth. Finished with a golden, crispy socarrat – the prized caramelized rice layer – this dish delivers rustic elegance and bold Andalusian character in every bite.
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Cocido Madrileño al Andaluz
A heartwarming, chickpea-based stew inspired by the culinary traditions of Madrid, elevated with a soulful Andalusian touch. Slow-cooked with premium meats, seasonal vegetables, and bold southern spices, this dish is a beautiful fusion of Spain’s capital comfort and Andalusian flair.
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Pata Negra Bone Marrow
Oven roasted to perfection, this rich bone marrow is served with a bold Romesco Sauce, tangy pickled red onions, and finished with creamy Garrotxa cheese. A decadent balance of smoky, sharp, and savory – made to be savored.
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Consommé Pata Negra
Ever wondered what makes our Cocido Madrileño unforgettable? We’re giving you a sneak peak – a warm, rich consommé (broth) served as a starter. It’s like a love letter from the kitchen to your palate. Sip, smile, and get ready for what’s next.
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Kidney al Perejil
Reimagining offal with flair – tender cow kidney, seared and slow-finished, served in a lush parsley-cilantro cream, and topped with bold Manchego. Earthy, herbaceous, and unapologetically delicious.
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Black Fideuà de la Abuela
A refined take on a family classic: imported black fideuà, oven-roasted and cooked in a saffron-laced broth with subtle nods to Andalusian gypsy cooking. Crowned with seared shrimp and white asparagus spears, this dish blends tradition with elegance.
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Hamachi Crudo
East meets West with a twist! Yellowtail Hamachi, bathed in a punchy mix of orange, grapefruit, and ponzu, topped with zesty Serrano peppers, and finished with our secret mango-almond sauce. A pomegranate seed on top seals the deal – spicy, citrusy, and a little mysterious.
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