Tuna carpaccio with citrus soy vinaigrette
Our reinvented veal carpaccio, with mountain celery shoots, red pepper jus and cured Mahón cheese
Duck foie-grass mi-cuit with apple and caramelised goat’s cheese and toasted seaweed bread
Ox tartare with yolk cured in soy and mustard ice cream
Caesar salad with peasant chicken, crunchy rashers of black pork and spice bread
Special salad with potato, farm egg and amber jack
Cold peas soup with mint, salicornia curd and crunch smoked dried veal(v)
Croquettes with the flavors of Ibiza: “sobrasada” (local charcuterie), goat cheese and flower honey (6 units)
Raviolis stuffed with blood sausage with boletus edulis sauce (v)
Scrambled eggs with “sobrassada” and, sautéed wild mushrooms (v)
Green rice of cuttelfish with confined monkfish and a citrus foam of garlic
Grilled octopus over creamy romescu with orange and smoked quenelle with potato and aubergine
Stuffed lamb roasted at low temperature on a parmentier of fennels, touh of malvasia and red rice cracker
Suckling pig confit in Hojiblanca oil flavored with orange
Fillet of beef with foie gras in a Scotch bonnet and truffle sauce, accompanied by a dual-colour Ibizan potato lasagna
Iberian pork stuffed with goat’s cheese and mushrooms, raspberry sauce and potatoes “revolconas” with an Ibiza touch “
Duck maigret with Pedro Ximenez sauce, pecorino polenta sautéed peaches and flambé apples
Bluefin tuna fillet in crispy corn, begonia leaves and a soya and sweet wine sauce
Hake “de pincho” (caught one by one, with hook) with sauce of roasted vegetables of our garden flavored with saffron
Roast turbot on a citrus and carrot caramelized cream flavored with white truffle
Squid with sobrasada (tipical sausage), pig’s trotters, rock of its ink and smoked touch
Mousse of three chocolates with their textures
Caramelized “torrijas” on custard sauce and honey ice-cream
Tart of our lemons in its unstructured format
Tribute to goat’s milk: semi cold, foam and ice cream with figs
“Flaó” in two concepts, tradition and modern revision
Caramelized pinaapple with passion fruit mousse and coconut with rum ice-cream
Tiramisu in a cup with carob sponge cake and “Café caleta” (tipycal coee with liquors) foam
(v) Vegetarian version also available