Hand-cut 100% Iberian cured ham

Tabla de queso con tarta inés Rosales y mermelada de naranja amarga

Platter of Mortadella di Bologna with parmesan aged 24 months and lime zes

Il Duo Porchetto, Porchetta di Ariccia D.O.P. y Carne mechada de Benaojan Málaga

Charcuterie board

Parchetta ham, cured iberian ham shoulder and mozzarella served on Andalusian style flatbread

‘Broken’ scrambled egg brioche with mushrooms and truffle

Garlic prawn with grilled garlic and pesto aioli served on Andalusian style flatbread

Foccacia: Coppa, mozzarella, arugula, parmesan and sun-dried tomato

Flame-grilled artichoke blossoms with guanciale and cured egg yolk

Porchetto Tonato

Our very naughty bravas potatoes

Andalusian-style fried squid with marinara sauce

Tuna tartar with Andalusian adobo mayo and chips

The Best Caesar Salad in the World (according to my norma)

Iberian ham shoulder, sun-dried tomato, roasted cherry tomato and pesto core

Insalata caprese with capers and tuna belly

Carbonara with Payoya cheese and guanciale

Prawn tartar with garlic and salt-cured Mojama de Barbote tuna

Cuttlefish taglione nero with garlic coquina

Our cacio e pepe, spaghetti alla chitarra with Macarena Manzanilla and Calaveruela sheep butter served in a traditional earthenware bowl

Homemade cannelloni with oxtail and wild mushrooms

Rustic pappardelle with Il Gamberro’s pesto and sun-dried tomatoes

Risotto de boletus al ajillo con Carpaccio de portobellos

Roast tomato risotto with balsamic vinegar, almonds, burrata and spearmint

Cuttlefish risotto nero with parsley aioli

Tartufo:

Regina:

Ortolana:

Bianca:

Pomodoro:

Veal Milanese au gratin with mozzarella and cherry tomatoes

Marinated pork skewer with parmesan and rocket

Scandalous 100% beef burger with creamy wild mushroom and foie sauce, guanciale, sun-dried tomatoes and rocket

Steak tartar de vaca madurada al jerez con sabayón de trufa blanca

Focaccia and breadsticks

Garlic bread with scamorza cheese