Seasonal tender vegetables (aubergine, green beans, kale, courgette, baby carrots, cherry tomatoes, artichoke), autumm mushrooms, goat's yogurt sauce from the Madrid mountains (Norte and Guadarrama)
MENU
GETTING STARTED
Slow -cooked free -range egg, sweet potato and potato cream, seasonal tender vegetables
Oxtail
Spicy "Oreja", spicy tomate sauce, watercress, mustard
Figs, fresh spinach, baby leaves, sweet potato, pickled red onion, grapes, peanut and maple syrup vinaigrette
PASTA
Handcrafted pasta, spinach, fresh cheese from Aldea de Fresno, matured sheep's cheese from Ciempozuelos, lemon zest and barley béchamel
Homemade chestnut gnocchi, matured sheep's cheese from Ciempozuelos, vegetable pesto
Handcrafted fresh pasta, seasonal mushrooms, tender vegetables, grapefruit, chili and free-range chicken
MAIN
FISH
Hake, citrus pilpil, orange, sumac, pomegranate salad, and orange
Roman-style cod kokotxas, spicy tripe sauce, escarole, and pickles
MEAT
Veal ossobuco from the Madrid mountains (Norte and Guadarrama), couscous with seasonal nuts and citrus fruits
Venison meatball, potato and chestnut fritter, fresh spinach
Beef tenderloin from the Madrid mountains (Norte and Guadarrama), whiskey from Madrid (Alcalá de Henares), chestnut and coffee wafers, Jerusalem artichoke purée
FROM THE GARDEN
Chickpeas, beans, rye bread, vegan cream cheese, cherry tomato vinaigrette, basil, olives
DESSERTS
In-season apples, apple purée, tart custard, vanilla ice cream
Tapioca, strawberry tree compote, tangerine, and chia
Melon, maple syrup, nuts