Carta

Zucchini carpaccio wtih honey vinaigrette dried grapes, walnuts and almonds

Hummus traditional

Reinvention of humus

Sephardic gazpacho with mango

Salmorejo traditional with marinades

Salmorejo to three cultures with tomatoes, beets and asparagus

Fried aubergines with cane honey and poppy seeds

Falafels with pita bread and sauces

Reinvention of falafels with pita bread and sauces

Raisin toast with tuna of almadraba and cherry tomato confit

Salad of crispy chicken with vinaigrette of mustard-honey

Tomato with honey vinaigrette, coriander and almadraba tuna

Warm broad bean sald and lamb ham

Couscous of vegetables with dried gripes and sunflowers

Couscous with chicken curry sauce and vegetables

Couscous with harissa (spicy) chicken and vegetables

Couscous with confit of duck and vegetables

Couscous with confit of lamb and vegetables

Siniya (Grape leaf wrapped trout with mint and grenade)

Sack of sea bass stuffed with besamel of vegetables on champagne cream

Cod with vegetables and gratin of alioli with piquillo (garlic, peppers) sauce

Flaked cod with thistles and hummus

Creamed salmon (honey and mustard)

Stuffed eggplant with sephardic veal

Curry chicken with pineapple and pomegranate

Spicy chicken with sauce harissa

Roast lamb with chestnuts and figs

Confiture of lamb with wild asparagus and fried yucca

Champagne sorbet

Maimonides scones with cinnamon ice cream

Shepardic cookies with homemade confiture

Adifa cake with black sesame ice cream

Ice cream of orange with olive oil and gelatine of PX

Seneca cake (With soft chocolate, nutella) with black sesame ice cream

A thousand flowers ice cream combination