Carmela Oyster with Citrus Ponzu
Fresh oyster served ice-cold, with citrus ponzu and a crunchy touch of cucumber and chives.
Oyster, ponzu (soy, citrus), cucumber, chives, lime oil.
Fresh oyster served ice-cold, with citrus ponzu and a crunchy touch of cucumber and chives.
Oyster, ponzu (soy, citrus), cucumber, chives, lime oil.
Hand-chopped red tuna with creamy avocado, lime, soy sauce, and toasted sesame.
Red tuna, avocado, soy sauce, lime, toasted sesame, red onion.
Delicate and creamy salad with sautéed prawn, roasted garlic, and a hint of lemon.
Potato, carrot, prawn, extra virgin olive oil, egg, roasted garlic, lemon.
Creamy burrata with confit tomato, basil, and pistachio pesto.
Burrata, confit tomato, basil, pistachio, extra virgin olive oil, flaky salt.
Silky gazpacho with mango and mild spice, finished with basil oil.
Tomato, mango, cucumber, bell pepper, garlic, vinegar, jalapeño, extra virgin olive oil.
Thin slices of cured beef with parmesan, arugula, and a citrus note.
Cured beef, arugula, parmesan, capers, lemon, pepper.
Creamy on the inside and crispy on the outside, with oxtail and a finish of aged cheese.
Oxtail, béchamel, breadcrumbs, aged cheese.
Thin, golden, and very from Cádiz: shrimp and spring onion in a light batter. Ingredients: wheat flour, shrimp, spring onion, parsley, salt.
Wheat flour, shrimp, spring onion, parsley, salt.
Fluffy bao with juicy cheek, pickles, and a spicy fermented mayo.
Bao bread, cheek, pickles, mayonnaise, kimchi.
Perfectly roasted eggplant, with a sweet contrast and smoked yogurt that rounds out the dish.
Eggplant, yogurt, cane honey, walnuts, paprika.
Grilled octopus, tender and flavorful, on silky parmentier with paprika.
Octopus, potato, extra virgin olive oil, paprika, garlic, lemon.
Confit potato, low-break egg, and Iberian ham for endless dipping.
Egg, potato, Iberian ham, extra virgin olive oil, salt.
Juicy mushroom gyozas with a hint of truffle and shiny teriyaki.
Gyoza dough, mushrooms, truffle, soy sauce, ginger, sesame.