Carta Faro del Puerto

and spicy sauce

1/2 Portion / Whole Portion

and jalapeños

and red pickled onion

(130 Grs) / (230 Grs)

with crispy bread

and corn sauce

with seaweed, trout caviar and yuzu sauce

with toast bread

with muscat jelly

(one piece) (Can be prepared gluten free)

(One piece) (Can be prepared gluten free)

with apple jam and "Jabugo" Ham

(In case you don't want it, let the room staff know)

and "Payoyo" cheese

a bed of tomatoes carpaccio

with mustard vinaigrette

with Pedro Ximénez Sherry dressing

(8 Pieces)

with assorted vegetables

(4 Pieces / 8 Pieces))

on a bed of roasted pimentos

tartara sauce

and saffron mayonnaise

citric mayonnaise

with spicy bacon, duck liver paté and low cooked egg

(four pieces)

(with spring garlic and cuttlefish)

11.00 per rice portion plus wieght of the red shrimp (200 € Kgr)

(Prawn, Shrimp and cuttlefish)

( Paelle of noodle with seafood and shellfish)

with orange and sour lemon sauce

and sweet paprika sauce

in Pil-Pil sauce

and pinenut

prawns (chili sauce)

and saffran ali-oli

or fried in tempura with tartara mayonnaise sauce (Per Kgr)

in saffron

baked in salt or fritter in tempura (served with boiled potatoes) or tartara mayonnaise

Per KGR

with parmentier

(with Maldon salt and French fries (450 Grs)

and potatoes purée

with blueberries and cassis sauce

and cured cheese

and red fruit sauce with cassis

(In case you don't want it, let the room staff know)

ALLERGEN TABLE

ALL PRICES INCLUDE VAT.

FOR ALLERGEN INFORMATION PLEASE CONTACT TO OUR TEAM.

We communicate that R.D. 1420/2006 is complied within relation to the prevention of Anisaki.

Menu

OYSTER Nº3 FROM DANIEL SORLUT

OYSTER Nº2 FROM DANIEL SORLUT

RED SHRIMP BAKED IN SALT (250 GRS)

FRESH SHRIMP BOILED OR GRILLED ( PRICE PER 100 GAS.)

STEAM SCALLOPS ON THEIR SHELL WITH SEAFOOS

IBERIAN CURED HAM, MADE FROM ACORN-FED PIG (5 J)

WAGYU DRY MEAT (CECINA)

IBERICO SAUSAGE CHARCUTERIE (60 GRS/100 GRS)

OCTOPUS CEVICHE WITH GREEN TOMATOES SAUCE

RED TUNA "TORO" WITH GUACAMOLE

ASSORTED REGIONAL CHEESE WITH HOMEMADE JAM

SALTED ANCHOVIES

AVOCADO FILLED WITH RED CRAB

MARINATED BLUE FIN TUNA "CARPACCIO"

CRAB MEAT PATÉ

DUCK LIVER TERRINE (HALF PORTION)

SALTED AND MARINATED ANCHOVIES, SERVED ON TOAST WITH RATATOUILLE AND GARLIC MAYONNAISE

SMOKED EEL SERVED ON A TOAST WITH HOMEMADE APPLE COMPOTE AND HORSERADISH

DUCK LIVER TERRINA ON SLICE BREAD

BREAD, SNACKS AND SNACKS SERVICE

IBERIAN PORK PASTRAMI SALAD CARPACCIO WITH HERBS, PINENUTS

RED BLUE FIN TUNA BELLY MARINADE IN SHERRY VINEGAR ON

FRESH FIGS, SALTED ANCHOVIES AND BLUE CHEESE SALAD WITH MUSTARD VINAIGRETTE

KING PRAWN, MANGO FRUIT SALAD

SEAFOOD MEAT BALL IN A “SHERRY FINO” SAUCE WITH PARLEY

SMALL PIECE OF BLUE FIN TUNA GRILLED WITH FRESH VEGETABLES,

ASSORTED CROQUETTES OF JABUGO HAM AND COD FISH

FRIED SQUID

SMALL CUBES OF FISH (MEAGRE) IN TEMPURA WITH

BRILLES LITTLE SQUID WIRH PUNTALETTE

LAMB BRAINS BREADED WITH

STIR-FRIED SNOW PEAS

SALT-MINE LITTLE SCAMPI FRITTERS WITH SEAWEED

BLACK RICE (COOKED IN SQUID INK) (ONLY LUNCH TIME)

SOUPY RICE WITH RED SHRIMP (ONLY LUNCH TIME.)

PAELLA WITH SHRIMP (ONLY LUNCHTIME)

FIDEUA (ONLY LUNCHTIME)

PUNTALETTE "PASTA" WITH KING PRAWMS

GRILLED RED TUNA (LOIN) (MEDIUM RED SERVED)

GRILLED BELTED BONITO WITH POTATOES PURÉE

HAKE "COCOCHA"

BREAM (CORVINA) GRILLED WITH WITH AUBERGINE

TURMERIC FUSILLI WITH LITTLE SQUIDS AND

SEA BASS LOIN (SPINELESS) WITH BLANCK INK "PUNTALETTE"

SEABASS BAKED IN SALT

RED SNAPPER WITH OVEN BAKED POTATOES

RED SNAPPER BAKED IN SALT (KGR.)

TOOTH BREAM BAKED IN SALT OR FRIED IN "TEMPURA"

VEAL CHEEK IN RED WINE STEW

GRILLED BEEFL ENTRECÔTE FILLETS

IBERIAN PORK SHOULDER GRILLED IN BARBECUE

IBERIAN PORK SIRLOIN WITH

VEAL SIRLOIN WITH SPICY TOMATOES, JABUGO HAM

GRILLED VEAL TENDERLOIN WITH DUCK LIVER TERRINE

BREAD, SNACK AND SNACK SERVICE

ALLERGEN TABLE