Ham iberian croquettes, hummus, pimientos de padron, eggplant parmigiana
a dressed mix of shredded kale, baby spinach, greens, avocado, fresh chili, buckwheat kennels, sunflower seeds, fresh herbs. Served with two ibizencan eggs and organic homemade spelt bread .
Roasted asparagus and mushrooms, quinoa, kale, pistachios and cherry tomatoes, served with a chickpea crepe topped with a green basil and mint sauce
fresh goat cheese with greens, kale, nuts, sweet potatoes, blacks beans, pumpkin seeds and fresh chili, on organic homemade spelt bread
Salmon, kale, quinoa, wakame, coliflor violeta, uva roja, patatas dulces, hojas verdes.
In 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, the chef Raffaele Esposito of Pizzeria Brandi and his wife created a pizza resembling the colors of the Italian flag, red tomato, white mozzarella and green basil. The pizza was dedicated to the queen, and took thus the name of Margherita pizza. A scrupulous and careful selection of ingredients, along with a long, slow leavening of our pizza doughs made by the tradition Neapolitan “pizzaioli”, help us to obtain a product faithful to our traditions. Our dough is rising slowly and for a minimum of 36 hours. In this way the starch contained in the flour has time to be decomposed by the action of yeast, thereby making the mass used an highly digestible product.
Tomato, origan, garlic
Tomato, mozzarella, basil, parmesan
Ham steak, mozzarella, basil, parmesan
Tomato, mozzarella, parmesan, ricotta cheese, salami, basil
Fontina, mozzarella, provola, gorgonzola, parmesan
Rocket, parmesan flakes, ham, mozzarella
Tomato fillet, basil and fresh buffalo mozzarella
Tomato sauce, ham steak, mushroom, salami, mozzarella, parmesan
Mushroom, chicory, anchovies, mozzarella, ricotta
Provola cheese, pork sausage, mushroom and parmesan
Mozzarella, pork sausage, leaves of broccoli, parmesan
Pistachio pesto, ricotta, provola, iberian bacon y parmesan
Crust stuffed of ricotta, buffalo mozzarella, basil pesto, cherry tomatoes
Strips of burrata, buffalo mozzarella, anchovies, bread crumbs, basil pesto and parmesan
Tomate sauce, mozzarella, ricotta cheese, salami
Tomate sauce, mozzarella, ricotta cheese, ham steak
Mushrooms, ricotta cheese, iberian bacon, mozzarella and pepper
Leaves of broccoli, provola cheese and parmesan
Spaghetti with zucchini, parmesan cream and basil
Gnocchi with fresh cherry tomatoes, mozzarella, basil and parmesan cheese
Baked pasta with eggplant, provola, tomato and parmesan
Spaghetti with burrata cheese mousse with basil pesto of nuts and “julienne” of aubergine.
Paccheri with pistachio pesto, ricotta fresh cheese, iberian bacon and parmesan
paccheri with mussels, bread crumbs, toasted almonds and pecorino cheese
gnocchi with mussels, squids, basil and parmesan
Seafood spaghetti with clams and mussels
Paccheri with clams, squids, prawns, mussels and cherry tomatoes
Paccheri with seabass and cherry tomatoes
Black Angus Beef hamburger 200gr, with tomato, salad, cheese, caramelized onion, served with chips
“Pluma Iberica”– tender and flavourful piece from “ pata negra” pork served with chips
“Rubia Gallega” Entrecote 350gr, a breed native and raised in Galicia, served with chips
Salmon fillet on teriyaki sauce and vegetables.
Codfish on the oven in a potatoes crust
Sea bass on the oven served with cold black olive sauce, tomato cherry and pesto.
Monkfish fillet on creamed asparagus flavored with lemon and ginger