with baby squid, squid ink and served with a smooth piquillo sauce

char-grilled with Padron peppers

char-grilled with melted cheese

char-grilled with a bread bowl cheese fondue

our hit dish from Marengo, with rose tomato, burrata cheese, peach salmorejo and crispy serrano ham

with longaniza sausage and truffle butter

with avocado, red onion and lime

with Extra Virgin Olive Oil and Paprika

6 Units. with a Lobster cream Gratin

inspired by Chef Javi Estevez of La Tasqueria