OUR MENU
SECTION OF CALAMAR
nori toast | lemon peel soy
OSTRA MICHELADA
pico de gallo | beer foam
GRILLED OYSTER
Sichuan soup
CRAYFISH
chicken skin | saffron mayonnaise
SMOKED MAKERLEY
smoked goat yogurt | pickled eggplant
HAVE GOW
red shrimp | juice from their heads | chili oil 4u.
COCK
cap i pota sauce | fried egg | piparra
FRIED EGGPLANT
slasa Sichuan | spicy peanut
THE RESTAURANT
Our restaurant, designed by Cristina Cirera, is distinguished by its careful interior design. Backed by architect Antonio Solans Cardus as an investment partner, it offers a unique and immersive dining experience.
