Tapa of slab confit of knuckle of pork with piquillo peppers, pearl onions and garlic aioli
Reference: 2177 Ham hock slab Ingredients: Ham hock slab Piquillo peppers Aioli sauce Pearl onions
Veal amn piquillo pepper bombd and potatoes Sastret’s
Reference: 2842  Veal and piquillo pepper bombs Ingredients: Vela and piquillo pepper boms Chips Potatoes Sastret’s Julienne vegetables Maionese Sriracha sauce
Pulled beef burger, with caramelized onion, piquillo pepper mayonnaise, and gouda cheese cream.
Reference: 27402 Â Pulled oxtail Reference: Â 18652H caramelized onion
Pulled chicken with sriracha sauce, carrot spaghetti and mint oil
Reference: 26712  Pulled Chicken Ingredients: Pulled Chicken  Sriracha sauce Carrots Mint Oil.
Boneless beef cheek confit with Ssamjang sauce.
Reference:Â 27007 Boneless beef cheek confit Ingredients: Boneless beef cheek confit Ssamjang sauce Chinese cabbage and Yondu soup Thai chili.
Iberian secreto confit with yakiniku sauce, egg ravioli and padrón peppers
Reference: 2151 Confit Iberian secret Reference: 18739 Padrón peppers Ingredientes: Confit Iberian secret Padrón peppers Eggs Salsa Yakiniku
Cod brandade with piquillo pepper cream
Reference: 29282 Cod Brandade Ingredients: – Brandade of cod – Piquillo peppers
Oxtail with chocolate and red wine tapa with vegetables.
Reference: 2718 Oxtail with chocolate and red wine Ingredients: Oxtail with chocolate and red wine Vegetables Red fruits
Boletus gyoza with caramelized beetroot, mint oil and chili pepper caviaroli
Referencia: 23 Gyoza de boletus Ingredientes: Gyoza de boletus y trompetas Remolacha caramelizada Aceite de hierbabuena caviaroli de guindilla.
confit jowl with potato parmentier and basil oil.
Code: 21769 (pork jowl confit) Code: 18842 (potato parmentier) Ingredients: Exquisitarium pork jowl confit Exquisitarium potato Parmentier. Sweet red pepper Basil oil Basil leaves.
