The list of tapas varies according each season and also you will find weekly changes, so let you be surprised!

- Apple with “botifarra”, caramelised onion and “sobrassada” with milk curd cream

- Papillote potatoes with aromatic herbs and “brava” spicy sauce

- Grilled mussels with pepper

- Nachos with minced meat stew, Cheddar cheese, “jalapeño” and “pico de gallo” sauce

- Big size croquette of chicken with foie gras sauce and black truffle

- Salad of lentils with “salmorejo”

- “Migas de pastor” (breadcrumbs) with fried egg

- Cold dehydrated tomatoes tartare D.O. Candelaria style

- Crunchy charcoal pig’s snout with Parmentier of potatoes

- Pork cheek pie with brie cheese, peach in syrup and roast sauce

- Angus Steak Tartar

- Crunchy chicken with cumin aroma and tomatoes and bilberries chutney

- Mushrooms risotto with cured chees

- Foie gras shavings with figs jam from “Coll de Dama”

- Wild mushrooms cannelloni with black truffle and foie gras sauce

- Pickled fish with orange

- Pure sheep cheese with black truffle (60 grs. par portion)

- Red Mediterranean tuna Sashimi

- Chef’s style loin of cod