Accessibility Tools
Red fruits, coconut, tuna, mango and pickled onion.
Carabinero, black and lardo garlic mayonnaise.
Octopus with tomkatsu, tomato jam and Genovese pesto.
Low temperature beef with tuna sauce.
Pepperoni with a spicy touch on brioche bread.
Arancino with cuttlefish black rice, sobrasada and saffron aioli.
Traditional free-range chicken Caesar with Parmesan Reggiano.
Creamy with textured tomatoes and Genovese pesto.
With bolognese meat ragout.
Boletus and roasted free-range chicken.
Thai style calamarata and cashews.
Boletus, truffle and duck ham.
With 4 cheese cream, smoked speck and sweet quince.
Tuna on onion and sesame
Cajun style with sour cream and chef’s sauce.
Ripe beef, crispy bacon, caramelized tomato, PX onion, arugula and la burla sauce, accompanied by sweet potato or stone potatoes.
With guacamole, onion in two textures and sriracha mayonnaise.
Josper roast with unagi sauce on poor potatoes.
Stewed over carrot and tupinambo puree, crispy
parmesan and sprouts
Mugnaia sea bass, grilled asparagus and sautéed vegetables.
With salsa of setas, aroma of trufa, liver and tuberculos parmentier.
La Burbe-style barbecue (barbecue sauce with a touch of mustard and cane honey).
With parmesan and red pepper jam
Nougat and amaretto.
Panettone, vanilla ice cream and cinnamon.
Red fruits, coconut, tuna, mango and pickled onion.
Carabinero, black and lardo garlic mayonnaise.
Octopus with tomkatsu, tomato jam and Genovese pesto.
Low temperature beef with tuna sauce.
Pepperoni with a spicy touch on brioche bread.
Arancino with cuttlefish black rice, sobrasada and saffron aioli.
Traditional free-range chicken Caesar with Parmesan Reggiano.
Creamy with textured tomatoes and Genovese pesto.
With bolognese meat ragout.
Boletus and roasted free-range chicken.
Thai style calamarata and cashews.
Boletus, truffle and duck ham.
With 4 cheese cream, smoked speck and sweet quince.
Tuna on onion and sesame
Cajun style with sour cream and chef’s sauce.
Ripe beef, crispy bacon, caramelized tomato, PX onion, arugula and la burla sauce, accompanied by sweet potato or stone potatoes.
With guacamole, onion in two textures and sriracha mayonnaise.
Josper roast with unagi sauce on poor potatoes.
Stewed over carrot and tupinambo puree, crispy
parmesan and sprouts
Mugnaia sea bass, grilled asparagus and sautéed vegetables.
With salsa of setas, aroma of trufa, liver and tuberculos parmentier.
La Burbe-style barbecue (barbecue sauce with a touch of mustard and cane honey).
With parmesan and red pepper jam
Nougat and amaretto.
Panettone, vanilla ice cream and cinnamon.
Red fruits, coconut, tuna, mango and pickled onion.
Carabinero, black and lardo garlic mayonnaise.
Octopus with tomkatsu, tomato jam and Genovese pesto.
Low temperature beef with tuna sauce.
Pepperoni with a spicy touch on brioche bread.
Arancino with cuttlefish black rice, sobrasada and saffron aioli.
Traditional free-range chicken Caesar with Parmesan Reggiano.
With parmesan and red pepper jam
Nougat and amaretto.
Lupins and lupine-based products.
Celery and derived products.
Peanuts and peanut-based products.
Cereals that contain gluten, namely: wheat, rye, barley, oats, spelt, kamut or their hybrid varieties and derivative products.
Crustaceans and crustacean-based products.
Nuts, that is: almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachio, macadamia nuts or Australia nuts and derivative products.
Eggs and egg-based products.
Milk and its derivatives (including lactose).
Shellfish and shellfish-based products.
Mustard and derived products.
Fish and fish-based products.
Soy and soy-based products.
Sesame seeds and products based on sesame seeds.
Sulfur dioxide and sulfites in concentrations greater than 10 mg/kg or 10 mg/liter in terms of total SO2, for products ready for consumption or reconstituted according to the manufacturer's instructions.
Please contact our staff for further information.
