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.
MARINATED MACKEREL
Chilled cucumber soup, pickles and goat's milk ice cream (c, f)
€14
GRILLED ARTICHOKES
Prawns tartar, ras el hanout and kalamata salt (k)
€18
SQUID
Grapefruit beurre blanc with black couscous (a,e,f,j)
€25
COD
Bergamot and Earl Grey sauce and sautéed spinach (c, f)
€23
ROZATA
Rose panna cotta, pepper crème anglaise and red berries (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
ROASTED LAMB MEATBALLS
Yogurt with mint cream and lamb demi-glace (a, f, g, j)
€22
VEAL FLANK
Bone marrow béarnaise and celeriac purée (f, g)
€24
CHERRY DACQUOISE
Cardamom cream and saffron ice cream (f, g, i)
€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.
VEGETAL MOUSSAKA
Fried flaky potato, roasted eggplant, sun-dried tomato béchamel (f)
€15
FRESH WHITE ASPARAGUS
Iberian Pork Jowl and warm soup of wild herbs (f)
€18
GREEN ASPARAGUS RISOTTO
Seafood stock, Ideazábal cheese and dill alioli (f, k)
€21
IBERIAN PORK SHOULDER
Araian sauce, fried cappers and marrocan lemon
€29
WHITE CHOCOLATE AND EUCALYPTUS FOAM
Kalamata toffee, strawberry tartare and pistachio (f, i)