The Menu
Full Portion | ||
Special of the day | 14€ | |
Confit leek LC, smoked sardine, Joselito cured pok jowl and romesco sauce | 14€ | |
White asparagus LC, creamy mashed potatoes, grated wallnut | 16€ | |
LC confit artichoke flower, cured egg yolk and Joselito ham | 14€ | |
Pickled Joselito loin salad, lychees and grapes | 15€ | |
Smoked sardine salad with peanut vinaigrette | 16€ | |
LC Salad with artichokes, white asparagus and leeks | 18€ | |
Tomato from Tudela and albacore salad | 19€ | |
Full Portion | ||
Joselito ham croquettes | 12€ | |
Joselito 'abanico' dumplings | 12€ | |
Cod omelette with eggs from Mos | 14€ | |
Fried egg from Mos, LC mushrooms, Joselito cured pork jowl and fries | 10€ | |
Charcuterie potato salad | 12€ | |
Baby broad beans LC, Joselito ham, egg from Mos and creamy mashed potato | 12€ | |
Crispy pork trotter, scallops and kimchi sauce | 20€ | |
Full Portion | ||
Joselito ham Vintage 2015 | 22€ | |
Joselito loin | 14€ | |
Joselito coppa | 14€ | |
Joselito chorizo | 8€ | |
Joselito salami | 8€ | |
Joselito Universe | 19€ | |
Full Portion | ||
Joselito Trilogy: Pluma (feather cut), Presa (shoulder cut) and Secreto (shoulder steak) | 29€ | |
Pluma Joselito (feathert cut) | 24€ | |
Presa Joselito (shoulder cut) | 20€ | |
Secreto Joselito (shoulder steak) | 19€ | |
Joselito burger | 14€ | |
Crispy suckling pig, pumpkin puree, orange and tamarind hoisin | 24€ | |
Truffled poularde, anise, cinnamon and citrus chutney | 18€ | |
Beef sirloin steak tartare | 28€ | |
Galician beef ribeye (500 g) | 46€ | |
To accompany the meat: chimichurri, smoked ginger and citrus | ||
Full Portion | ||
Cantabrian wild hake | 24€ | |
Cod Biscayne-style | 22€ | |
Catch of the day | S/M | |
Full Portion | ||
Mashed potatoes | 4€ | |
Fries | 4€ | |
Salad | 4€ | |
Piquillo peppers LC | 7€ | |
Full Portion | ||
NY Cheesecake | 6€ | |
Lemon tart | 6€ | |
Chocolate ingot | 6€ | |
Caramelized French toast with ice cream | 8€ | |
Manchego cured cheese | 12€ | |
Bread service - 2€ | ||
APPETIZERS |
Spinach and shrimp croquettes |
Coppa esclair |
Zucchini cream with carbonara foam and crispy ham |
MAIN DISHES |
Smoked sardine, pork jowl and romesco on confit LC leek |
White asparagus LC in two textures, creamy potato and walnut cloud |
Scallop with Albariño mushroom soubisse |
Cantabrian wild hake, pickled sauce |
Suckling pig, pumpkin puree, orange and tamarind hoisin |
DESSERT |
Creamy rosemary, lime frost and red berries |
Caramelized French toast and cinnamon ice cream |