Our cuisine fuses techniques and flavors that our Chef Alejandro Rosa has been learning throughout his career, experience in the kitchen and especially in his travels in which he has been getting to know and extracting little things from the gastronomy of countries like Thailand, Myanmar, Laos, Italy, France, Portugal, Germany, Colombia … Get ready because you are going to discover the menu of your new favorite restaurant.
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# BREAD RATION
delicious bread perfect to accompany your dishes.
# MARINERA RARO
spanish potato salad on bread with sardine.
same that Marinera Raro but with anchovy. Typical murcian dish.
same that Marinera Raro but with anchovy or sardine. Typical murcian dish.
# TOMATO WITH BEAUTIFUL IN SEMISALAZÓN
Murcian tomato carpaccio with semi-salted tuna, olive spherifications and white Modena vinegar.
12€ rac (supplement of €6 extra person)
# FISH EGGS AND MOJAMA
cured tuna loin.
6€ med/ 12€ rac
# CHEESE SELECTION
a variety of rich and delicious cheeses of those that we all like. A perfect choice to share.
6€ med/ 12€ rac
# ESCALIBADA BURRATA
burrata stuffed with escalibada, accompanied by candied tomatoes sautéed with raisins and pine nuts with pesto.
homemade croquettes, rich and tasty like the ones your mother and/or grandmother make. A true delicacy.
# GLAZED SCALOP
with dutch pipe sauce.
To Enjoy is to Share
# CREAMY FOIE AND TRUFFLE SCRAMBLED
# STEAK TARTARE
in the traditional way made from matured cow chops.
# CANDIED ARTICHOKE
stuffed with cheese and au gratin with béarnaise on a base of piquillo peppers.
# USUZUKURI SALMÓN
with homemade ponzu sauce and ginger and mustard emulsion.
# AQUANARIA BASS CEVICHE
traditional ceviche with sea bass.
# TUNA TARTARE
Balfego red tuna tartar seasoned with chillies and fried capers.
# LIMEÑA CAUSE AND RED PRAWN CARPACCIO
# ONIONED SQUID
Curled squid with parsley gel and onion demi-glace.
with mollusc cream.
# SEA BASS IN MARINADE
# COW CHOP
a selection of European cows with dry age maturation of 60 days. We make it to your liking for you to enjoy.
# DUCK BREAST
Duck magret with potato millefeuille
# KANGAROO TOURNEY
accompanied by salsify cream.
# OSTRICH SIRLOIN
accompanied by achiote cream.
Dessert. The sweetest end
millefeuille with hazelnut cream.
# TIRAMISU GLASS
# BAKING CHEESECAKE
a classic of desserts but we assure you that few cheesecakes will surprise you as much as the rare one.
# CHOCOLATE IN TEXTURES
textures of chocolates, coffee, pistachio and a bonbon.
In compliance with Regulation (EU) No. 1169/2011 on food information provided to the consumer, this establishment has information regarding the presence of allergens in our products available for consultation.
Contact our staff if you want more information about it.