YALMAR
The Yalmar cooked as they sailed- following the wind and their intuition. Their cuisine centers on fresh ingredients from the sea, light cooking methods and subtle combinations of acidity and smoke. They love to grill, cure and marinate, enhancing the essence of each ingredient with bright citrus and herbal notes. A cuisine that is vibrant, luminous and full of celebration.
GRILLED ENDIVE
Leek purée with lemon and feta cheese snow (f)
€15
MUSSELS
Bergamot sauce and black tea with pickled peach (f,k)
€16
CALAMAR
Grapefruit beurre blanc with black couscous (a,e,f,j)
€25
GRILLED URTA
Portobello and mandarine sauce (c)
€27
ROZATA
Panna cotta de rosas, crema inglesa de pimienta y frutos rojos (f,g)
€6
OUZALIM
Cuisine that speaks of earth, fire and community. The Ouzalim cook slowly, building layers of flavor - roasts, spices, dried herbs, natural sweetness and smoke- where Mediterranean traditions intertwine with echoes of the East. Spiced, intense and warmly comforting flavors.
TERSHI
Roasted pumpkin paté, honey, harissa, za'taar and lagana bread (a,i)
€14
LAMB SISH KEBAB
Kefir and piparra tzatziki with pistachos (a,d,f,h,i,l)
€23
AGED PICAÑA KOFTAS
Mediterranean mole and parsnip and vanilla purée (f)
€24
LABEL ROUGE QUAIL
Tamarind suquet with seasonal green beans (j)
€27
SPICY CHOCOLATE MOUSSE
Almond gâteau, candied quince and carob ice cream (f,g)
€8
valmyra
The Valmyra cooked as if tending to a secret garden. They balanced herbs, fine meats and subtle flavors, honoring the product of their fertile valleys and seeking above all harmony between ingredients through light ferments, vibran sauces and herbal touches.
GRILLED ARTICHOKES
Prawns tartar, ras el hanout and kalamata salt (k)
€18
CALÇOTS RISOTTO
Fondo de marisco, calçots a la brasa, queso Idiazábal, alioli de eneldo (k, f)
€21
GRILLED SCALOPS
Almonds cream and cardoon (e,f,i)
€23
IBERIAN PORK SHOULDER
Araian sauce, fried cappers and marrocan lemon
€29
CHOCOLATE BLANCO
Eucalipto, toffe de kalamata, tartar de khaki (f)