Our menu

Fine atmosphere, delicious and tempting dishes stays

PRELUDE

a bit of everything for everyone…

  • Homemade bread from Los Valles.
  • Papas arrugadas (small sea salt-crusted baked potatoes) served with pella de gofio (toasted cereal dough) and mojo sauces.
  • Selection of cheeses from Finca de Uga
  • Joselito Gran Reserva Iberian ham from free-range acorn-fed pigs.
  • Lightly-cooked duck foie gras with homemade …

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  • Lightly-cooked duck foie gras with homemade jams.
  • Finca de Uga smoked salmon, served with a mustard, dill and honey cream.
  • Baked cheese (ripened in beer), on pawpaw chutney.
  •  Iberian ham croquettes with toasted garlic mayonnaise.
  • Octopus in tempura with a mild red pesto sauce
  • King prawns with a pistachio crust and mango sauce.
  • Tartar of red tuna and wasabi sauce.
  • Steak tartar with mustard ice-cream.
  • “La Bodega” salad
  • Warm salad with spinach and baked brume cheese from Finca de Uga.
  • Warm salad with king prawns, baby broad beans, artichokes in a sugarcane honey and soya sauce.
  • Wild asparagus with creole sauce.
  • Artichoke confit with garlic shoots and Iberian ham (one).
  • Grilled vegetables from Finca de Uga with romesco sauce.

Soups and Stews

we love our origins…

  • “Bodega”-style chickpeas.
  • Traditional free-range chicken soup.
  • …and the soup or stew of the day…

Fresh Fish

we respect the product…

  • Cherne (local fish) baked with onion, potatoes, coriander and pella de gofio.
  • Cod confit with tomato and basil.
  • Vieja (local fish) crispy fillets in an oriental broth.
  • Red tuna bar with a sugarcane honey and soya sauce.
  • Smoked baby squid and a toasted onion sauce.

Fresh Meat

a land of variety…

  • Sirloin steak (cebón).
  • Matured rib-eye steak (400gr.).
  • Matured chuletón (very thick cut similar to the T-bone steak) 25 days of aging (1kg. Approx.).
  • Sirloin steak with foie gras and a Lanzarote muscatel wine sauce.
  • Black Angus smoked with barley
  • Grilled lamb chops with a taboule made from our organic lentils.
  • Duck magret with a reduction of pedro ximenez, Apple and sweet potato.
  • Secreto ibérico de bellota Joselito, sliced pork skirt steak with a strawberry dressing, rocket salad and D. Nicolas cheese
  • Goat kid meat from Lanzarote marinated in the Canarian style.
  • Deboned shoulder of suckling lamb with garlic, rosemary…
  • Black Angus rib and nuoc cham sauce.
  • Rabbit shoulder and leg baked in their own juice

The Sauces

  • 5 peppers
  • dried mushrooms
  • peach flavoured

Homemade desserts

To sweeten the feelings, let’s smile…

  • Goat yogurt foam (Finca de Uga) with seasonal fruit and dulce de batata and ginger.
  • Grandma’s biscuit custard.
  • Chocolate volcano with mango, passion fruit and pink pepper ice-cream.
  • Finca de Uga cheesecake
  • Pastel ruso (typical Spanish puff pastry, hazelnut and praline cake) (gluten free)
  • Homemade polvorones (a soft and very crumbly Spanish shortbread) with Lanzarote muscatel.
  • Fruit infused in mint syrup with whipped cream.
  • Puff pastry delicacy with Bailey’s and hot chocolate sauce.

We look forward to seeing you here.

In order to be able to provide the service you deserve we recommend to book at least 1 day in advance.

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