APPETIZER
Can rich vermouth.
Stingray fish and “pinya de col” croquette, spicy touch.
Olives "chupadedos".
STARTER
“Farcellett de col”, in cannelloni, stuffed with “enmascarat” of black sausage and potato. cured egg yolk.
FIRST
Red mullet in tataky, short broth with its marinade, pickled pumpkin, capers and sea lettuce (wakame).
SECOND
Free range chicken lingot with “arroz a banda”, mushrooms, and “allioli “from its "rostit".
DESSERT
“Torrija” of carob bread infused in cafe caleta, fig soup from my house and cheese ice cream.
Recommended wines: ibizan wineries.
Served only whole table and it is necesary to book indicating "Menú Eating in Ibiza".
