Santerra Menu

*Only available from Tuesday to Thursday in both services and Friday in lunch services. Weekends and holidays you must choose one of the two tasting menus.

Artisan Iberian ham croquette (unit).

3,8 €

Manchego mojete juice (unid).

6 €

Grapevine leaves sandwich, pate de media veda and wine syrup (unid).

7 €

Pickled duck foie gras, dive razor vinaigrette and halophilic herbs (unid).

10 €

Bean gelée with pickled quail, chanterelles and peppers (pcs).

8 €

Rillete of pickled partridge, hung melon sorbet and flamed anchovies (unid)

10 €

Wood pigeon soup and a roll of its salmís and seasonal truffle (unid).

12 €

Wild boar and reinette apple parfait with Calvados (one piece).

16 €

Puff pastry celeri, smoked eel leek soup and acidulated english cream (unit).

13 €

Liquid mixed salad, tomato ice cream, pipirrana, semi-cured mackerel and pickles.

21 €

Salsify treated like gnocchi, smoked butter, guanciale, fried sage and parmesan straciatella.

24 €

Resting trout, horseradish and wild herb pesto.

23 €

Wild rabbit rice with tomato, burrata straciatella and basil.

29 €

Cantabrian tuna, mojete manchego, chorizo sabayon with cider and tortos powder.

37 €

Grilled fattened quail from the Landes treated as if it were a New York pastrami.

35 €

Mallard duck royale style, potato parmentier and truffle.

37 €

Grilled roe deer loin, plums, umeboshi and anchovy and shiso gastrique.

37 €

Open pdf menu
*Only available from Tuesday to Thursday in both services and Friday in lunch services.

Fresh milk flan and chantilly with tonka bean

8,50 €

Our version of trout pie

10 €

"Pine forests of the Serranía Baja": pine nuts, "sopa cana" and pine resin

10 €

Fig leaves, elderflower vinegar and honey

10 €

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.

9 €

Open pdf menu

Monte Bajo

The daily selection of our latest elaborations, with seasonal ingredients.
A dynamic menu that changes daily, being a journey through our cuisine in which game meat and La Mancha cuisine are the axes.

 

12 passes

115 €

 

Short and long pairings are available, the price varies depending on the wines offered by the sommelier.
The price corresponding to each pairing will be informed to the client in advance.

 

*The menu will only be served to full table. Until 14:15 for lunch service and until 21:15 for dinner service. On weekends the schedule is extended until 14:30 and until 21:30.

Open Ban

An in-depth tour through the hunting gastronomy, raising awareness that hunting is part of the sustainability of the environment and the ecosystem. We only use seasonal hunting, hunting in the open season and betting on conservation methods outside of these. We pay tribute to the cuisine of La Mancha, to the shepherds, to rurality and to the traditions and ingredients that are almost extinct.

 

15 passes

165 €

 

Short and long pairings are available, the price varies depending on the wines offered by the sommelier.
The price corresponding to each pairing will be informed to the client in advance.

 

*The menu will only be served to full table. Until 14:00 for lunch service and until 20:45 for dinner service.
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
Menu
*Only available from Tuesday to Thursday in both services and Friday in lunch services. Weekends and holidays you must choose one of the two tasting menus.

Artisan Iberian ham croquette (unit).

3,8 €

Manchego mojete juice (unid).

6 €

Grapevine leaves sandwich, pate de media veda and wine syrup (unid).

7 €

Pickled duck foie gras, dive razor vinaigrette and halophilic herbs (unid).

10 €

Bean gelée with pickled quail, chanterelles and peppers (pcs).

8 €

Rillete of pickled partridge, hung melon sorbet and flamed anchovies (unid)

10 €

Wood pigeon soup and a roll of its salmís and seasonal truffle (unid).

12 €

Wild boar and reinette apple parfait with Calvados (one piece).

16 €

Puff pastry celeri, smoked eel leek soup and acidulated english cream (unit).

13 €

Liquid mixed salad, tomato ice cream, pipirrana, semi-cured mackerel and pickles.

21 €

Salsify treated like gnocchi, smoked butter, guanciale, fried sage and parmesan straciatella.

24 €

Resting trout, horseradish and wild herb pesto.

23 €

Wild rabbit rice with tomato, burrata straciatella and basil.

29 €

Cantabrian tuna, mojete manchego, chorizo sabayon with cider and tortos powder.

37 €

Grilled fattened quail from the Landes treated as if it were a New York pastrami.

35 €

Mallard duck royale style, potato parmentier and truffle.

37 €

Grilled roe deer loin, plums, umeboshi and anchovy and shiso gastrique.

37 €

Open pdf menu
Desserts
*Only available from Tuesday to Thursday in both services and Friday in lunch services.

Fresh milk flan and chantilly with tonka bean

8,50 €

Our version of trout pie

10 €

"Pine forests of the Serranía Baja": pine nuts, "sopa cana" and pine resin

10 €

Fig leaves, elderflower vinegar and honey

10 €

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.

9 €

Open pdf menu
Tasting Menu

Monte Bajo

The daily selection of our latest elaborations, with seasonal ingredients.
A dynamic menu that changes daily, being a journey through our cuisine in which game meat and La Mancha cuisine are the axes.

 

12 passes

115 €

 

Short and long pairings are available, the price varies depending on the wines offered by the sommelier.
The price corresponding to each pairing will be informed to the client in advance.

 

*The menu will only be served to full table. Until 14:15 for lunch service and until 21:15 for dinner service. On weekends the schedule is extended until 14:30 and until 21:30.

Open Ban

An in-depth tour through the hunting gastronomy, raising awareness that hunting is part of the sustainability of the environment and the ecosystem. We only use seasonal hunting, hunting in the open season and betting on conservation methods outside of these. We pay tribute to the cuisine of La Mancha, to the shepherds, to rurality and to the traditions and ingredients that are almost extinct.

 

15 passes

165 €

 

Short and long pairings are available, the price varies depending on the wines offered by the sommelier.
The price corresponding to each pairing will be informed to the client in advance.

 

*The menu will only be served to full table. Until 14:00 for lunch service and until 20:45 for dinner service.
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