MEAT MAIN COURSES
Our cuisine is based on a great seasonal product with a clear base of Mediterranean cuisine and refined technique.
| Pork ribs with Malaga barbecue sauce, balsamic and cane honey | 22€ |
| Sucking pig confit at low temperature, sauteed mushrooms, potato fondant and antichucho sauce | 26€ |
| Braised veal cheek accompanied by a gastric of Boletus and creamy Topinambur | 20€ |
| Duck in two textures Grilled magret and candied leg, potato and sour Lombard tortino | 24€ |
| Grilled Picanton with potato, braised shallots, rocket salad and Bordalesa sauce | 17€ |
| Roasted lamb stew, baked potato with Provencal herbs and sauteed Chantarelas | 27€ |
| Our Fillet steak | 28€ |
| Steak to the Chateaubriand with béarnaise sauce. Blue, Rare our medium Rare | Min. 2 pers. 33 € pxp |
| Entrecote 300 gr. | 27€ |
| Steak Tomahawk. min 2pax. | 75 €/Kg |
