Our menu

Iberian ham
( acorn) with country bread with tomato

Anchovies with crispy bread and mash fresh tomato with AOVE

Tuna tartar with cured yolk and with japanese yakiniku sauce and crispy seeweed Nori with rice wafers

scallops with light flavored cauliflower cream

Our reinvented veal carpaccio, red pepper jus and cured Mahón cheese and parmesan

Tuna carpaccio with citrus soy vinaigrette

Ox tartare with yolk cured in soy

Candied bacon with smoked sardine and hoisin sauce.
( sweet and sour sauce with fermented soybeans)

Beef ham croquettes with roasted chive toffee
(6 units)

Raviolis stuffed with blood sausage with boletus edulis sauce

Scrambled eggs, “sobrassada”, sautéed wild mushrooms with potato foam

Grilled octopus with sautéed “patató” with rosemary and orange romesco

Stew of Iberian pork cheeks,with green curry sauce, corn mash,crispy corn kernels and a salad with Tomatoes, red onion, lime and cilantro salad, onion, lime

Argentinian Black Angus premium entrecotte with carrot parmentier and sautéed vegetables

Lamb shoulder with sobrassada and honey sauce with ibicencan potatoes

Suckling pig confit in arbequina from Ibiza, flavored with orange with apples and peach flambéed

Dry-aged cow filet with duck liver and fairy ring mushroom sauce with black truffle aroma on creamy swet potato

Duck magret with Pedro Ximénez sauce, sheep cheese polenta and caramelized balsamic pears

Croaker fish fillet with garlic and parsley sauce on hummus with peas, candied tomatoes and young garlic

grilled squid with its ink sauce

Cod glazed with honey aioli on a base of knuckle of pork dressed with vanilla and apricot essence

Roast turbot on a orange and carrot caramelized cream, flavored with white truffle and

Bluefin tuna fillet in crispy corn and a soya and sweet wine sauce with vegetables and kale crunch

Assortment of cheeses with nuts and grapes, quince cream and breadsticks

lemon sorbet with vodka

Brownie with vanilla ice cream, white chocolate granache and pistachio ice cream

French Toast caramelized Baileys-scented,almond cream and Tiramisú ice cream

Caramelized pinaapple with vanilla cream and mint ice cream

Homemade cheesecake with salted toffee and honey ice cream

Tiramisú with carob biscuit and coffee foam

“Flaó” in two concepts, tradition and modern revision

Dos Déus. D.O.P. Priorat.
(Red)

Lustau. Cádiz. Aged in sherry barrels. Red

Es Polvorí D.O Penedés.The organic vermouth is a wine aperitif made from white wine flavored with vegetable substances.

Can Rich. Red. Combination of a careful selection of wines from the land of Ibiza and flavoring natural herbs from the island.

Can Rich. Combination of a careful selection of wines from the land of Ibiza and flavoring natural herbs from the island.

Es Vermut. Formentera. A little grape must is added to the white base wine
(to provide sweetness), a mixture of aromatic plants
(predominantly wormwood), which give it character and natural bitterness, and a little wine alcohol to balance the mix

Red. Reus.
( Tarragona) Is an elegant, round vermouth that achieves the perfect balance between the sweet herbaceous aroma and that bitterness, which gives it its characteristic touch.

Blanco litro

Cava 1. litro

Tinto 1.5 litro

Blanco. 1.5 Litro

Cava 1.5 litro

Caipiroska

Moscow Mule, Vokda-based cocktail and lime juice finished with ginger beer

Copa Verdejo

Americano

Negroni

Aperol-Spritz

Ginger-MInt
( Sin Alcohol)

Copa de cava Bl.
( ecológico)

Copa de cava Rosado
( Pinot Noir)

Kir Royal

Fino. Sherry extra-dry

Moscaltel. Can Rich dulce

Pedro Ximenez.
( Sweet wine)

Oporto Rubí

Lime Mojito

Strawberry Mojito

Caipirinha

Copa Ribera del Duero

Copa Rioja

gluten free beer

Estrella de Galicia 0.33

Shandi 0.33

Shandi 0.50 litro

Clara 0.33

Clara 0.50 litro

Caña 0.33

Caña 0.50

Alhambra 1925

Double malt.

Kombucha

Martin Miller

G-vine Flors

Gin Mare

London Gin

Citadelle

Mombassa

Seegrams

Beefeater 24

Bulldog

Hendrik´s

Ish

Brockmans

Puerto de Indias

Grey Goose

Ciroc

Belvedere

Zacapa 23

Johnny Walker et. Negra