Menu

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-to share-



Paletilla from Iberican pork  55

 

Cecina Galician ox ham cured for 18 months  48

 

Quesos selection of Spanish cheeses  39

 

Pulpo Galician style octopus with smoked red paprika and potatoes  65  

 

Croquetas liquid Spanish croquettes with Jamón Ibérico de Bellota  31

 

Gulas / Gambas baby eels or shrimp sauteed with garlic, olive oil,

Jamón Ibérico de Bellota and chili  38

 

 

-soups-

 

Gazpacho  21

 

Sopa del dia soup of the day  21

 

Sopa de pescado fish and seafood soup, tomatoes,

salsify and coriander olive oil  39

-starters-

 

Esparragos a la plancha green asparagus a la plancha, aioli, Jamon Iberico ham, egg in two textures  44

 

Ceviche  made from corvina, marinated wakame and sprouts  45


Rejos de calamar fried california calamari with mayo & yuzu foam 34

 

Menestra vegetable Navarra style with Jamón Ibérico de Bellota and egg  33

With shrimp (supplement 10 zł)  

 

Tartar de salmon guacamole salad, wakame and crunchy rice noodles  43

 

Tartar de atún Casa Pablo style   59

 

Salmón semi partially marinated salmon in beetroot with furikake,

wasabi emulsion, soy gel and red tobiko  42

Seasonal salad

 

Ensalada de jamón de pato home cured duck breast salad with caramelized fennel,

goat cheese and pecan nuts served in a kataifi nest  38

 

Ensalada de temporada seasonal salad (ask waitress)

  

Steak tartar  38

-main course-

 

-fish-

 

Bacalao con salsa madrileña Atlantic codfish, pork trotters, madrileña sauce  81

 

Lenguado a'la bilbaina grilled dover sole - for 2 people, prepared by the table –

bilbaine sauce, seasonal vegetables  82 per person

 

Arroz meloso creamy Spanish rice with shrimp, piquillo pepper emulsion and caviar  57

 

Merluza hake with root vegetables and homemade saffron mayonnaise 75

 

Pulpo a la parrilla grilled octopus with sautéed foie-gras, truffle parmentier,

pork air puffs and sumac  85

 

Dorada sea bream in basque style green sauce,

potato panaderas and courgettes  59

 

Chipirones chef’s mother’s special recipe of baby squid stewed in its own ink

with rice in green sauce and crispy shallots  77

-meat-

 

Villagodio rib eye steak with roasted piquillo peppers and country style potato confit - for 2 people- 195

 

Pluma Ibérica black Ibérico de Bellota pork end loin with romesco sauce and vegetables  75

 

Cochinillo confited suckling pig terrine, potato&apple gratin, piquillo chutney, apricot,

smoked hazelnuts and cochinillo jus  85

 

Rabo de toro stewed oxtail served with sweet potato mousse, sautéed

broad beans, cecina and pork air puffs  79

 

Carrilleras de cerdo Ibérico black Ibérico de Bellota pork cheek confit,

truffle perigaux sauce, cauliflower purée and butternut squash  65

 

-served table side-

 

Jarrete de ternera roasted veal shank with truffle parmentier  72

 

Cordero lamb shoulder cooked 24 hours in its jus,

with country style potato confit and grilled vegetables - for 2 people-  165  

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