Seasonal Croquettes | 6 pieces     13

2 x Cocido Made with the meat from a traditional stew—beef, chicken, pork—and a few chickpeas thrown in for that real authentic, homemade touch.

2 x Ibérico ham Packed with little chunks of ham so you get that punch of flavour in every bite. Just the way we like them around here.

2 x Oxtail Slow-cooked for hours until the meat is firm but falling apart. We do the hard work of shredding it by hand, so all that’s left for us to do is make the best croquette we possibly can.

Tío Pepe Sizzling Garlic Mushrooms & Prawns     18

Chopped garlic and a hint of chilli pepper sizzle away while we wait for the sliced mushrooms and prawns to join them. After a quick toss, diced serrano ham jumps into the party. Then everything gets a generous splash of Tío Pepe sherry—just until the flavours meld into a rich, delicious sauce.

It arrives at the table with bread. Good rustic bread to dip.

And time. Lot of time to enjoy it.

Because some things just can’t be rushed: love, an ice-cold glass of Tío Pepe, and a proper Andalusian clay-pot dish.

Confit Artichoke Carpaccio, free-range egg & Ibérico ham    19

The artichokes from Vélez-Málaga are confited until they're silky smooth. When you break the yolk, it brings together the earth, the luxury, and the tradition—all on one plate.

Iberico Pork Ribs | Slow-roasted with house BBQ sauce     23

Cooked low and slow, then finished in the oven until they’re tender enough to cut with a fork. Our BBQ sauce is made the slow way too—loads of flavour, no shortcuts. Served with wedges potatoes: crispy on the outside, fluffy on the inside.

Toasted Goat's Cheese Salad | Fresh fruit, hoisin sauce & mango sorbet     18

A perfect contrast of savoury and sweet, warm and cold. Textures that play together in every bite

Courgette & Tomato Carpaccio | with tofu and pistachios     14

Light, fresh, and full of subtle layers. A real symphony of textures—bright, clean, and refreshing

Salmon Tartare | with crème fraîche & dill     21

A squeeze of lime gives it that vibrant, fresh kick in every mouthful

Steak Tartare | Old School Style

Full 7oz(200gr)   35     ●     Half 3.5oz(100gr)   19

A true classic of traditional hospitality: prepared right in front of you. Made with premium fillet steak, hand-chopped to preserve the texture

Soup or Cream of the Week     8

Check our weekly specials board or just ask us

Wok-Fried Rice Noodles | with wild mushrooms, nuts & teriyaki     17

Textures in harmony: silky noodles, meaty mushrooms, and crunchy nuts

Wild Asparagus & Ibérico Presa Pork Envoltini | with Ibérico ham cream     18

A reunion of the pork with the land it comes from

Maite's Croquettes | 6 pieces     13

The taste of traditional stew, with beef, pork, and chicken

Vegetable Gyozas | 6 pieces     13

Soft dumplings filled with aromatic, lightly spiced vegetables

Spanish Cheese Board     21

All award-winning at the prestigious WCA. Soft cheese, Payoya goat, aged Mahon, aged Manchego, and Cabrales blue

Joselito® 100% Acorn-Fed Ibérico Shoulder     29

Named the best ham in the world. Intensely fragrant, delicately flavoured  |  2.5oz(70gr)

Seasonal Tomato Selection | with burrata & pesto     17

The perfect balance: sweet and tangy tomatoes, creamy, milky burrata, and that bold, aromatic punch of pesto

FROM  THE  SEA  TO  THE  TABLE

Wild Turbot Supreme | Shallot & caper vinaigrette     31

The delicate firmness of wild turbot, lifted by a bright, aromatic tang

Sea Bass Fillets | Orange & green peppercorn     26

A final surprise: the gentle warmth of green peppercorn

Sole Fillets | With Carabinero prawn risotto     29

The lightness of the fish, the intense flavour of the shellfish, and the comforting richness of the rice. A perfect match

THE  BEST  OF  THE  LAND

Ibérico Tournedos | Ibérico pork fillet wrapped in cured bacon     23

Served with a classic Maître d’Hôtel butter, made with the finest Irish butter, for that extra touch of indulgence

Confit Duck Leg     23

Slow-cooked for over four hours in its own fat until the texture is incomparably tender

The sweetness of the sweet potato, apple and berries sauce, is the perfect finishing touch

Roast Málaga baby Goat Leg     42

Slow-Roasted in the traditional oven style | with spanish potatoes (sliced and slow-fried in olive oil with peppers and onions)

Acorn-Fed Ibérico Pork Presa | charcoal-grilled     29

Pure, intense flavour. The most marbled cut of acorn-fed Ibérico pork, from the Dehesa pastures of Andalusia and Extremadura

Beef Fillet Steak | charcoal-grilled     33

For the purists: beef in its most essential, powerful form. Specifically selected from El Valle de los Pedroches in Córdoba—the largest Dehesa in Europe

Beef Entrecôte | Charcoal-grilled     28

Sirloin Steak also from the Valle de los Pedroches PGI. Beautifully marbled for extra flavour  |  Approx. 13oz(350gr)  |  boneless

THE  JOY  OF  THE  SAUCE     4

Green Peppercorn   ●   Blue Cheese

Creamy Mushroom   ●   Garlic & Herb Butter