La Barra Menu

Iberian ham croquettes (Best Iberian ham croquette in the world - Madrid Fusión 2018 and 2022)

3 / 18 €

Russian salad, tuna belly and "Regañás" bread

15 €

Smoked sardine toast with wood-fired roasted peppers.

3,50 €/pc

Santoña anchovy and butter toast with manzanilla sauce.

3,50 / 14 €

Eggs stuffed with tuna and pickles.

2 €/pc

Patatitas fritas with traditional brava sauce (``Best traditional style patatas bravas`` Madrid Fusion 2024)

12 €

Slices of cod fried Casa Labra style.

7€ / 12€

Soria style torrezno with canary green mojo

10 €

Ask our room staff for the off-menu items of the day.
We select and work an optimal product before being elaborated, accompanied by a good sourdough bread and olive oil.

Ask our staff about allergens.
Open pdf menu
English Menu

Cherry tomatoes, cantaloupe melon, mullet roe and burrata straciatella.

15 €

Roasted green peppers, wagyu jerky slices, and cured yolk sauce

17 €

Eggplant Parmesan 2.0

16 €

“Pisto de pastores”, poché egg and smoked sardines

16 €

Marinated sea bass tartar and payoyo cheese.

18 €

White tuna with tomato, egg yolk and peppers.

25 €

Whole fried sea bass (700g)

31 €

Braised deer meatballs

24 €

Iberian pork feather

24 €

Galician rubia steak rested for 30-40 days.

89 €/kg

Garnishes to choose from

  • Fried padron peppers
  • Chips
  • Escarole dressed with mustard vinaigrette

6 € each

Traditional "Gilda" (from "Bombas, Lagartos y Cohetes de Vallekas")

3 €

Liver blood sausage from Cadiz (Chacinas El Bosque)

8€

Chicharrón de Cádiz (Juanjo López)

10€

Sobrasada I.G.P. Mallorca with honey

7 / 13 €

Angus jerky (Selection Kurado)

15 / 25€

Acorn-fed Iberian ham knife-cutted (Ibéricos Maldonado)

24 €

Cheese board

  • Cheese and Kisses (Jaén)
    Pasteurized goat milk. White paste. Curing from 15 to 20 days.
  • Zújar Creamy Milk (Badajoz)
    Cured Merina sheep's milk. Creamy cheese. Curing 1 to 2 months.
  • Appenzeller Black Label (Appenzell, Switzerland)
    Raw cow's milk. Semi-cured paste. Cured for 6 months.
  • Taleggio (Piedmont, Italy)
    Raw cow's milk. Soft paste. Cured for 40 days.
  • Shorpshire (United Kingdom).
    Pasteurized cow's milk. Blue cheese. Cured for 13 weeks.

17 / 29 €

We select and work on an optimal product before it is made, accompanied by good sourdough bread and olive oil.
Open pdf menu

Fresh milk flan with tonka bean chantilly

7,5 €

Manchego cheesecake

8 €

Chocolate cake with fresh milk ice cream.

8 €

Amontillado baba, toasted almonds and lemon thyme ice cream.

8 €

Balance, proportion, proper correspondence between the different parts of a whole. Harmony.
This is how our menu has been designed, we have selected each wine thinking about harmony with our cuisine, dishes and products.
See wine list
Appetizers

Iberian ham croquettes (Best Iberian ham croquette in the world - Madrid Fusión 2018 and 2022)

3 / 18 €

Russian salad, tuna belly and "Regañás" bread

15 €

Smoked sardine toast with wood-fired roasted peppers.

3,50 €/pc

Santoña anchovy and butter toast with manzanilla sauce.

3,50 / 14 €

Eggs stuffed with tuna and pickles.

2 €/pc

Patatitas fritas with traditional brava sauce (``Best traditional style patatas bravas`` Madrid Fusion 2024)

12 €

Slices of cod fried Casa Labra style.

7€ / 12€

Soria style torrezno with canary green mojo

10 €

Ask our room staff for the off-menu items of the day.
We select and work an optimal product before being elaborated, accompanied by a good sourdough bread and olive oil.

Ask our staff about allergens.
Open pdf menu
English Menu
Greens

Cherry tomatoes, cantaloupe melon, mullet roe and burrata straciatella.

15 €

Roasted green peppers, wagyu jerky slices, and cured yolk sauce

17 €

Eggplant Parmesan 2.0

16 €

“Pisto de pastores”, poché egg and smoked sardines

16 €

Land & sea

Marinated sea bass tartar and payoyo cheese.

18 €

White tuna with tomato, egg yolk and peppers.

25 €

Whole fried sea bass (700g)

31 €

Braised deer meatballs

24 €

Iberian pork feather

24 €

Galician rubia steak rested for 30-40 days.

89 €/kg

Garnishes to choose from

  • Fried padron peppers
  • Chips
  • Escarole dressed with mustard vinaigrette

6 € each

Selection

Traditional "Gilda" (from "Bombas, Lagartos y Cohetes de Vallekas")

3 €

Liver blood sausage from Cadiz (Chacinas El Bosque)

8€

Chicharrón de Cádiz (Juanjo López)

10€

Sobrasada I.G.P. Mallorca with honey

7 / 13 €

Angus jerky (Selection Kurado)

15 / 25€

Acorn-fed Iberian ham knife-cutted (Ibéricos Maldonado)

24 €

Cheese board

  • Cheese and Kisses (Jaén)
    Pasteurized goat milk. White paste. Curing from 15 to 20 days.
  • Zújar Creamy Milk (Badajoz)
    Cured Merina sheep's milk. Creamy cheese. Curing 1 to 2 months.
  • Appenzeller Black Label (Appenzell, Switzerland)
    Raw cow's milk. Semi-cured paste. Cured for 6 months.
  • Taleggio (Piedmont, Italy)
    Raw cow's milk. Soft paste. Cured for 40 days.
  • Shorpshire (United Kingdom).
    Pasteurized cow's milk. Blue cheese. Cured for 13 weeks.

17 / 29 €

We select and work on an optimal product before it is made, accompanied by good sourdough bread and olive oil.
Open pdf menu
Desserts

Fresh milk flan with tonka bean chantilly

7,5 €

Manchego cheesecake

8 €

Chocolate cake with fresh milk ice cream.

8 €

Amontillado baba, toasted almonds and lemon thyme ice cream.

8 €

Wines
Balance, proportion, proper correspondence between the different parts of a whole. Harmony.
This is how our menu has been designed, we have selected each wine thinking about harmony with our cuisine, dishes and products.
See wine list