Bar Jamon

spanish cheese, house pickles

with manchego

with spring herb salsa

with baby romaine and market beans

with caña de cabra and blueberries

with orange alioli

with piquillo sofrito and black pepper crema

with harissa and squid ink

with salsa verde

with endive salad

with fennel and grapefruit

with cava and chorizo

with uni and baby tomatoes

with green garlic, jamón and pineapple gastrique

with spicy gazpacho salad and cucumber espuma

with crab bisque, purslane and sugar snaps

with local corn grits and farmer's egg

with chorizo and clams

with pickled chillies

with anticuchos and habanero cuajada

with fennel al mono

with mojama and black truffles

with cinco cebollas

with chicken liver mousse and mono bacon

with smoked tomato

with radishes and mint salt

with romesco and onion marmalade

with black barley and preserved kumquats

leg of lamb with salted ibiza chocolate sauce and shiitakes

with herbed buttermilk and spring onions

with peas, ramps and shiitake mushrooms

with garbanzos and leeks madrileno

with cured meats and salsa gallega

with a caramelized egg and fabada beans

with tomato chanterelle

plum brandy ice cream with arrope and almonds

topped with emilio hidalgo px

burnt vanilla custard

chocolate ganache, hazelnut helado, turrón crumble, bananas borrachos

strawberry coca, olive oil helado, local honey, fresh thyme

sorbet and sweet wine

sheep's milk cheese and quince jelly