Featured
SALMON AND ROCK
50
Salmon fillet on puff bread and cheese cream
COLD PLATTERS
Featured
TENDERETE DE ANCHOAS
162
Cantabrian anchovy on crispy bread and cured pancetta
Featured
CAPELLÁN A LA LLAMA
78
Tomato dressed with capellán a la llama
Featured
BURRATA IN A NEST
157
Zucchini noodles with Puglia burrata and red pesto
Featured
TORREZNO
67
Crispy torrezno with guacamole and grated cheese
RED TARTARE
55
Red tuna tartare, made with the leanest part of the upper loin, low in fat and high in protein.
CHEESE BOARD · 4 CUTS FROM LA MANCHA
61
A journey through Castilla-La Mancha by way of four artisanal cheeses that change with the season. Four cuts, four stories, and four ways to discover our land.
ANGUS CECINA
66
Angus cecina served with shavings of Manchego cheese.
HOT PLATES
Featured
CLASSIC CROQUETTES
127
Iberian ham croquettes with a bacon veil
CROQUETAS BRUTAS
66
From cuttlefish to the bruta
Featured
MORRO Y OREJA
189
Crispy pork snout and ear with pig trotter sauce
SEAFOOD GYOZAS
53
Prawn and ginger
SHRIMP TEMPURA
98
Tiger prawns in Japanese batter
Featured
BROTH GYOZAS
54
With consommé and stuffed balls
THE RED ONE OF THE MEDITERRANEAN
27
Red prawn croquette · mantis shrimp carpaccio
Two Mediterranean bites united in a croquette that needs no introduction.
PLATAZOS
Featured
CORDERO MANCHEGO
158
IGP shoulder of Manchego lamb cooked for 12 hours at low temperature with local herbs and oloroso, accompanied by potato parmentier. Ideal for 2 people.
MARKET FISH
53
Sea bass or meagre, depending on what the market offers us. Mediterranean fish baked skin-side down only, preserving its juiciness, its texture and all the flavor of the sea.
No frills.
RED TUNA
46
Extra quality seared tuna taco, on Manchego pisto
Featured
WAGYU
68
80 GRAMS
A5 Japanese Wagyu sirloin steak. Seared on both sides and served with rice sautéed in its own fat.
MERCEDES' RICE DISHES
THE RED PRAWN AND CUTTLEFISH ONE (DRY)
66
Featured
THE ONE FROM THE ISLA CRISTINA CIVIL GUARD (MELOSO)
151
THE ONE WITH SQUID AND SIDE-ON PRAWN (DRY)
59
THE BOGAVANTE ONE (MELOSO)
58
Featured
THE ONE WITH IBERIAN PORK SHOULDER AND ROASTED PEPPER (DRY)
103
THE GACHAMIGA VERSION
85
CECINA Y COSTILLAS
12
Dry rice with low-temperature confit pork ribs, Angus cecina and smoked butter
MARROW AND BEEF RICE
26
Intense rice, cooked with all the depth of the beef and finished with roasted marrow. **Power, unctuosity and that flavor that makes it impossible to leave the spoon
GAZPACHOS
MANCHEGO
56
Chicken and rabbit broth, with snails
MARINERO
54
Seafood broth base with shrimp, swordfish, and clams
LOBSTER
55
Seafood broth base, with prawns, swordfish, clams and lobster
ADELA'S SWEETS
Featured
CHEESECAKE
114
Featured
CLASSIC TORRIJA
212
Caramelized and served with dulce de leche ice cream
Featured
ADELA'S GOOD KINDERGARTEN
87
Cake version
Featured
La Bomba
2082
Possibly the best waffle in the world, with a mix of sweets, cocoa and hazelnut cream, Oreos, Filipinos, condensed milk, and coconut.
Featured
FRIED MILK
1
The classic memory, taken one step further. Fried milk with a creamy heart, caramelized to order until it achieves a thin, crunchy layer that cracks with every spoonful. We serve it with Jijona nougat ice cream, creating a contrast of temperatures and textures that is hard to forget.
Crunchy on the outside, creamy on the inside. Tradition that ends up tempting you.
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EnglishPrices expressed in euros. All prices include VAT.
