Carta

Sephardic gazpacho with strawberry

Baba Ganoush (Eggplant Pate with Black Sesame)

Zucchini carpaccio with honey vinaigrette, nuts and pistachio ice cream

Traditional hummus

Mazamorra with truffle honey, sardine and crunchy

Eggplants with cane honey and poppy seeds

Reinvention of falafels with pita bread and sauces

Salmorejo with three cultures (tomato, beet and asparagus)

Raisin toast with almadraba tuna sirloin

Jewish artichokes with rose jam and duck ham

Salad of crispy chicken with vinaigrette of mustard-honey

Salad of sardine, citrus and dried fruits

Chopped orange with fresh chives and desalted cod

Pumpkin cream with tomato spheres

Leek cream with raisins and almond slices

Sephardic garlic soup with poached egg and duck 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 chicken kaila with tamarind

Couscous with duck confit and vegetables

Siniya (Grape leaf wrapped trout with mint and grenade)

Sea bass with shakshuka base and gratin

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

Creamed salmon (honey and mustard)

Beef meatballs in cheek sauce

Eggplant stuffed with Sephardic beef

Chicken with Ras el Hanout sauce

Shredded ox/cow tail

Baked lamb with mango and figs

Confiture of lamb with wild asparagus and fried yucca

Champagne sorbet

Sephardic almond cake

Shepardic cookies with homemade confiture

Ice cream of orange with olive oil and gelatine of PX

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

Apple and pistachio tart

Nougat and dark chocolate ice cream marinated with 85-year-old Oloroso in barrels
Glace au nougat et chocolat noir mariné à l’Oloroso 85 ans d’âge en fûts
Gelato al torrone e cioccolato fondente marinato con Oloroso invecchiato
85 anni in botti