Tartar de atún

Tartar

Salmon and avocado tartar with tartar sauce.

salmorejo

Salmorejo

Salmorejo (cold, puréed vegetable soup) with a Spanish ham and egg garnish.

ensalada

Salad

Salad with cheese, Raf tomatoes, red pesto, cured cheese, and honey mustard vinaigrette.

ensalada-2
Canelón de pato

Duck cannelloni

Duck cannelloni with a pâté sauce and a pear confit.

canelones-1
patatas-confitadas-2

Dressed potatoes

Seasoned and dressed potatoes, egg, caramelized onion, blood sausage and creamed ham.

patatas-confitadas

MENUS TO CHOOSE

A LA CARTE
MENU

Appetizers

  Ball of foie gras with fig preserves.

  Codfish fritters with a creamy roasted garlic sauce.

First courses

  Salmon and avocado tartar with tartar sauce.
  Salmorejo (cold, puréed vegetable soup) with a Spanish ham and egg garnish.
  Salad with burrata cheese, Raf tomatoes, red pesto, cured cheese, and honey mustard vinaigrette.

  Duck cannelloni with a pâté sauce and a pear confit.
  Seasoned and dressed potatoes, egg, caramelized onion, blood sausage and creamed ham .

Main courses

  Centre-cut tenderloin steak, grilled pâté, and a generous wine sauce with French toast.
  Boneless duck and orange confit on cream of violet potatoes.
  Grilled seasonal vegetables with two sauces (tartar and roasted garlic cream).
  Our version of cordon-bleu with a truffle and mushroom cream.
  Honeyed Iberian pork with a curried aroma on sautéed oriental noodles.
  Grilled skewer of boneless hake, candied onions, wild asparagus, and Martini sauce.
  Our traditional codfish with tomato sauce and tuber chips.

Desserts

  Chocolate ganaché, custard cream, cookie, and vanilla ice cream.
  Dark chocolate lava cake with raspberry jam.
  Dulce de leche mousse, Genoise cake, and banana ice cream.

Drinks included

  Glass of sherry or wine / Mineral or bottled water, white or red wine Rioja Crianza (wine for two diners).

MENU
TAPAS

Cold tapas

  Sliced avocado and prawns with pink sauce to the perfume of dill.
  Ham and salmorejo toast with tears of virgin olive oil.
  Spanish omelette.

Hot tapas

  Supreme of cod over tomato cream with peppermint.
  Grilled Iberian sirloin with fuet sauce and garnish.

Dessert

  Chocolate and vanilla ice cream with cream.
  Drinks
  A drink to choose.

solomillo-2

Tenderloin steak

Centre-cut tenderloin steak, grilled pâté, and a generous wine sauce with French toast.

solomillo
confit-pato

Boneless duck

Boneless duck and orange confit on cream of violet potatoes.

confit-pato-2
meloso-2

Iberian Pork

Honeyed Iberian pork with a curried aroma on sautéed oriental noodles.

meloso
merluza

Boneless hake

Grilled skewer of boneless hake, candied onions, wild asparagus, and Martini sauce.

merluza-2
ganache

Chocolate ganaché

Chocolate ganaché, custard cream, cookie, and vanilla ice cream.

ganache-2
meloso-chocolate-2

Dark chocolate lava

Dark chocolate lava cake with raspberry jam.

meloso-chocolate

Fran Rodríguez

 

A gastronomic proposal that is the result of a vital and professional experience.

 

There is no good cooking without passion, roots and knowledge

Resumen
Fecha de revisión
Artículo revisado
Restaurant with a flamenco show in Seville
Calificación del autor
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