La Passion du Vin

Braised in carrot juice, served on skyr and feta with nuts and orange.

With onion chutney, pear, beetroot and nuts.

With fig confiture.

On lettuce with asparagus and cherry tomatoes.

Fried potato rosti nest with warm GratinBlu cheese, Iberian ham and fig confiture.

Baked in herb butter with garlic and Parmesan cheese. Locally sourced. 75 g (6 pcs).

With garnishes. 160 g.

300 g.

150 g.

Iberian ham Cebo 75%, chorizo Bellota, salchichón Bellota. 150 g.

Hand-carved. 100 g.

200 g.

In a cream sauce.

Mushroom sauce. 3 pcs.

In a creamy horseradish sauce, served with mashed potatoes.

In clarified butter with grapes, capers and flaked almonds, served with Romanesco cauliflower purée.

With peas, beans and mashed potatoes.

With beetroot, fruit and vinaigrette.

Green risotto with asparagus.

Ask your server about today's dessert.

An ice-cream dessert.