White Curry Soup
Reminiscent of Thai curry based on a cauliflower vichyssoise with acidic, salty, sweet, deep, and spicy notes. 6

Profite Gon
Classic éclair covered with wasabi fondant filled with smoked eggplant tartar with cutlet
fat hollandaise, kimchee. (a bit spicy) 6,50

Patatas a lo pobre
Potatoes pickled and cut with bechamel sauce.
Our version of a traditional dish. 7,50

Cod Tamale
Farewell to Marcos. Tamale of fresh nixtamalized corn masa, sweaty cod, yellow chili,
lemon and alioli (Spicy) 10

Handmade Curry
With lots of chincho, of Thai origin, homemade from start to finish. Cut with coconut yogurt and Lebanese falafel or Sudanese tamia.
Dish-bridge linking the remote and the near east. Built by an industrial engineer. (Spicy) 12

Adobix
Fish of the day, in traditional marinade with Mexican chiles, fermented soy beans, finished
in tempura. With aniseed marmalade and lemon peel. (a bit spicy) 12,50

Aki-Maki + kimchee
Spring roll stuffed with our version of Madrid style tripe with Kimchee (Spicy) 8,50

Palmolita
Puff pastry patty with chocolate mole, pickled radish and pickled onion (somewhat spicy) 7

Lemon thyme doughnut 6,50

Electric Candy
Surprise! (contains liquor) 2,50

Homemade kefir or Kombucha drink
We make them ourselves, they are soft drinks with ingredients such as fruits or vegetables, fermented in a natural way
(Ask for the flavors, change every week) 3,50

Spring Water 50 cl
Because the seas must be protected from single-use plastics! 2,50

Sparkling water 33 cl 2,50

Vermouth (glass)
Ideal appetizer to start the experience.
Vermouth is an aromatized fortified wine, flavoured with various botanicals and sometimes colored. 5