Our short menu changes with the seasons and what's available at the market.
Natural wines · House-made ferments
Seasonal, market-led cooking with house-made ferments (kimchi, pickles, and sauces) and ingredients from small-scale farmers. We work exclusively with natural wines: we'll help you choose a bottle, and all our wines are available to take home, along with our ferments when available. We don’t sell beer.
Kitchen
Grilled quail legs / Courgette escabeche / Tepache vinegar / Blackberries
Vegetable terrine (peppers and aubergines) / Shiitake jelly / Sunflower seed butter / Roasted pepper molasses
Fresh locally grown huitlacoche / Popcorn foam / Corn nut “soil” / Slow-cooked egg
Fresh pochas beans / Tomato and fennel water / Fresh cuttlefish tartare
Grilled fish of the day / Periwinkles in paprika “ajada” / Codium seaweed sauce
Almadraba tuna meatballs / Tuna bone and red wine sauce / Green beans
Veal tripe / Veal trotters / Veal snout
Grilled Joselito ibérico pork / Green pepper and tomatillo stew / Torta del Casar cheese sauce
Stuffed lamb trotters / Mushroom black pudding / Bizkaina sauce
Dessert
Mirliton tart / Greengage plums / Sage and lemon ice cream
Confit pears / Rose tea / Cinnamon, lemon and orange meringue / Cow’s milk ice cream
Bread / Arbequina olive oil