Our Menu
Chef's Suggestions
Sautéed Octopus
With Orange Sauce, accompanied by White Bean Puree, Rapini, and Roasted Sweet Potato
20.00€
Beetroot Carpaccio
13.50€
Riberalves Codfish
With a Toasted Cornbread Crust, Garlic, Black Olives, and Cilantro, accompanied by Bok Choy, Sweet Potato Puree, and Chickpeas
