Letter – English

Selection of artisan breads
Durum wheat, pumpkin, seeds, ciabatta, rye and serrana bread
Abantos Bakery, San Lorenzo del Escorial

Goat’s Butter
The Cabezuela, Fresnedillas de la Oliva

Shallot tortilla
Pigeon paté crisp
Dressed crab toast

Níscalo, Tricholoma portentosum, and black truffle

Cockle in White Thyme and Lemon Verbena Escabeche

Black Trumpet Mushrooms in Their Own Essence

Trout with Lepidium and Button Mushrooms

Gurumelo Mushroom with Butter and Saffron

Peguerinos Beans with Sea Urchin and Crispy Pork Rind

Lamb Kidneys in Sherry with Onion Reduction and Savory

Colmenar milk-fed kid goat

Pigeon in Its Own Jus with Red Cabbage

Hare with Acorn Gachas

Traditional Tripe

More Tripe

Spinach Salad with Cheese Ice Cream

Boletus “Pepito” Sandwich

Fistulina Hepatica with Vinegar, Pepper, and Cream

Pine Nut, Bacon, and Fennel