Pork cut located at the top of the shoulder, with a very characteristic long and thin shape. Tender and juicy. Accompanied by local fries, a bouquet of salad, and wild rosemary.

The pluma of Iberian pork loin is a juicy and tender cut from the front part of the Iberian pork loin. It is marinated with fresh herbs and garlic, then grilled to achieve a golden crust and a succulent interior. It is served with smoked chipotle mayonnaise, truffled mashed potatoes, and lemon thyme.

The presa ibérica is an exquisite and flavorful cut from the upper part of the Iberian pork loin, known for its marbling, which gives it an unparalleled juiciness. It is marinated with a blend of paprika, garlic, and rosemary, enhancing its unique taste. Then, it is grilled to achieve a crispy texture on the outside and a juicy, tender interior.

Typical sausage from the Valencian Community made from lean pork and liver wrapped in pig netting and highly spiced. It comes with four figatells, caramelized tender local onion, grated Parmesan cheese, and PX reduction.

The “falda,” skirt steak, or flank steak is a cut of beef. It is long, flat, and valued for its flavor more than its tenderness. The flank steak we work with is small, so it usually comes out cooked to a medium-well. We grill it accompanied by padrón peppers and smashed potatoes.

Old cow sirloin (220g) cooked in Japanese wagyu fat, accompanied by truffled mashed potatoes, black garlic emulsion, and wild rosemary.

Old cow ribeye, Japanese-style cut, also known in the United States as ribeye. Sold by weight (approximately 600/800 grams) and served with organic Galician padrón peppers and truffled mashed potatoes.

The Sayaguesa is an indigenous breed from Zamora that has been recognized since 1979 as one of the bovine breeds under “special protection” due to its importance and the low number of specimens. Nowadays, it is a breed that is almost at risk of extinction due to lack of demand and its higher maintenance costs compared to other foreign breeds. Only around 200 cattle are slaughtered per year, and this is the only restaurant in the entire Valencian Community where it can be tasted.

Considered by *The Guardian* as one of the 50 best dishes in the world, it has been compared to Japanese Kobe beef.

Our T-Bone steak from the “Bruna de los Pirineos” breed, native to the Spanish valleys, is a true tribute to national meat excellence. This cut stands out for the perfect combination of sirloin and tenderloin, accentuated by its distinctive T-shaped bone. Bruna beef is characterized by its reddish hue and natural juiciness, thanks to a well-distributed marbling that provides a perfect balance between firmness and tenderness in every bite. With a delicate texture and a deep, earthy flavor, this T-Bone is ideal for those seeking a unique meat experience with a distinctive Spanish origin.

Considered by *The Guardian* as one of the 50 best dishes in the world, it has been compared to Japanese Kobe beef.

This ribeye steak from the Bruna de los Pirineos breed, known as “Clandestina” for its characteristic yellowish fat marbling, is a true showcase of the finest meat produced in the highlands of the Pyrenees. The fat, distributed precisely between the meat fibers, is the key to its smooth yet intense flavor, leaving a unique mark on the palate.

The cut stands out for its natural juiciness and perfect balance between firmness and tenderness, thanks to the exceptional quality of the Bruna breed. With a deep flavor and a texture that melts in the mouth, this T-bone is perfect for the most discerning palates seeking an authentic experience and unmistakable taste, with an exclusive touch that only the “Clandestina” can offer.

One of the most cherished and rare wagyūs in Japan, second only to the renowned Kobe wagyū. With an A5 certification, this meat offers a silky texture that melts in the mouth, thanks to its extremely fine and uniform marbling. Its deep flavor, with a slightly sweet touch, and delicate aroma make it a unique experience on the palate.

Considered the preferred wagyū of the Japanese, Hida is a less commercial gem with limited production, which adds to its rarity and prestige without reaching Kobe’s price. We present this exceptional variety so that our diners can enjoy an authentic taste of Japan with a truly exclusive beef, rarely found outside its country of origin.

Side dishes exclusively for our fabulous ribeye steaks. You can choose from various options. Ask us ;)

Coffee and Dominican Rum Tiramisu. Nowadays, having Tiramisu on a restaurant menu is nothing original. But when it’s like ours… yes.

Our “dirty” dessert features chocolate and walnut brownie with cream and cherry ice cream with condensed milk and chocolate syrup.

White chocolate flan with roasted pistachio praline, blueberries, muscovado sugar, flowers, and popping candy. The perfect level of sweetness to conclude the meal.

Artisan mango ice cream with black salt, Oreo cookie crumble, mint, and crispy yogurt. A contrast of textures in our lighter dessert.