The creative cuisine of this restaurant, with Nacho Solana as chef and Erika Sanz in the dining room, presents a menu with rice, fish and meat dishes. Among its proposals include caramelized mille-feuille of foie mi-cuit, apple and smoked cheese; 63º fried egg with truffle cream; rice with pigeon thighs and mushrooms; steak tartar with sweet mustard ice cream and black truffle; and Canarian fish with creamed spinach and sautéed mushrooms.

Tuesday to Saturday 13:00-16:00/20:30-23:30

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