CRUCE DE CAMINOS (CROSSROADS) TASTING

Juan Carlos Ferrando’s cuisine stands out for the way they deal with the products. Produce from valleys, mountains, crossroads, everything that the land, the rivers and the sea offer us, impeccably laboured. Hence, we have devised this proposal in which, in each of the dishes, a product stands out within the whole and clearly defines Ferrando’s style and personality. Given the complexity of this menu, it will be served for full tables with a maximum of 6 diners. We have a wine pairing option of 6 glasses €40 per diner.

See our list of allergens

Our snacks

Black pudding terrine quince jelly and mustard seeds

Hake fritter and black garlic ali oli

Argentine style beef patty

French bread and butter service


Prawn Salpicon and spring onion salad


Recajo onion confit, potato purée, smoked eel and egg yolk


 Pods and fresh foie with carbonara sauce


Roasted fish of the day and creamy cauliflower


Breaded lamb shanks, roasted garlic and its juice


Vanilla ice cream, citrus and EVOO


Quince cream coconut and orange

75€ (persona)
10% IVA incluido


No incluye bebidas.

MARKET MENU

Menu available on Monday, Wednesday, Thursday and Friday lunchtimes, where the customer and the market are in charge. The dishes will vary depending on the market, offering the customer a varied and complete proposal with local produce and the elaborations of Juan Carlos Ferrando’s cuisine.

See our list of allergens

Hake fritter and black garlic ali oli

 

Artisan bread with 3 fermentations 


Confit piquillo peppers, dressed potato salad and loin head



Artichokes sautéed with thyme and Iberian ham


Roasted lemon fish and creamy cauliflower

O

Quail in light and creamy pumpkin pickle


Caramelized brioche bread toast and ice cream


This menu includes 2 glasses of wine from our selection and water.

47€ (persona)
10% IVA incluido


Incluye bebidas.

THE TERRACE

This is our proposal for La Terraza. You can have a light snack and in the case it extends for longer, we have several dishes that you will surely like. Even dessert, coffee and a digestif to finish off.

Modern cuisine inspired by La Rioja, Basque, French and Argentinian cuisine, paired with excellent seasonal produce.

To Chop

Our Gilda 3,50€

Roasted Chicken Dumplings 3,50€

Chicken Nuggets (6 units) 12,50€

Iberian ham croquettes (6 units) 12,00€

Russian Salad with tuna 15€

Cantabrian anchovies (8 unidades) 16€

Our Patatas Bravas 9,50 €


Something more

Iberian shoulder 31,00€

Iberian Cup and Comte Cheese Bikini  20,00€

Riojan style tripe 24€

Chop meatballs 24€


Bread service 1,50€ per person


Some desserts

Fried milk and vanilla ice cream 8€

Caramelized French toast with almond cream and ice cream 9€

Nespresso coffe 2,40€


Drinks to accompany

(suggestions)

Barón de Ley Blanco 16,00€

Olagosa Chardonnay 16,00€

Sierra Cantabria Rosado 16,00€

Murmurón 17,00€

Cantos de Valpiedra 17,00€

White Wine by the Glass 2,80€

Red Wine by the Glass 3,10€

Beer La Salve 3,20€

Prepared Vermouth 4,50€

 

We also have an extensive wine list



No incluye bebidas.

Carta

ENTRANTES

  • French bread and butter service
    2.60
  • Roast chicken and Iberian ham croquettes
    (6 units)
    12
  • Smoked veal tongue
    chilli powder and small sprouts
    19
  • Cantabrian anchovies matured for 1 year
    and piquillo peppers confit
    24
  • 100% acorn-fed Iberian shoulder of pork
    24
  • Recajo onion confit
    potato purée, smoked eel and egg yolk
    17
  • Prawn Salpicon
    and spring onion salad
    28
  • Black pudding terrine
    quince jelly and mustard seeds
    17
  • Breaded lamb shanks
    and fried egg yolk
    21
  • Pods and fresh foie
    with carbonara sauce
    21

PESCADOS

  • Squid in their own ink
    white rice and bread crusts
    29
  • Confit of cod loin
    piperrada and pil pil
    33
  • Codfishi pil pil sauce
    and clams
    34
  • Grilled coastal monkfish
    and seafood jus
    35
  • Fish of the day
    depending on market availability

CARNES

  • Meatballs of matured beef
    and potato chips
    27
  • Legs of lamb
    Rioja style
    27
  • Braised veal cheeks
    with baked apple
    28
  • Tripe and veal snouts
    Rioja style
    29
  • Braised oxtail
    potato purée
    29
  • Roast shoulder of lamb
    roasted garlic and its jus
    31

POSTRES

  • Fried milk
    and vanilla ice cream
    8
  • Caramelised torrija
    almond cream and ice cream
    9
  • 70% Fondant au chocolat
    fudge and coffee
    10
  • Our baked cheesecake
    10
  • Quince
    orange and coconut mousse.
    10
  • Selection of artisan cheeses
    and quince jelly
    15
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