Santerra Menu

Artisan Iberian ham croquette (unit).

3,8 €

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

10 €

Doughnut stuffed with cod brandade, cured yolk and flower molasses (unit)

9 €

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

12 €

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

20 €

Roasted natural endives, spider crab, pink sauce and citric gremolata.

26 €

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

22 €

Trout galantine, gribiche sauce and flower and aniseed vinaigrette.

26 €

Aged beef tenderloin steak tartar and homemade pickles.

29 €

Milanese risotto with manchego cheese, red mullet and chantarelles.

29 €

Steamed skewer hake, potato gazpachuelo in amontillado and chard stalks.

35 €

Warm Cantabrian bonito, green tomato sauce, stuffed pepper with their onion stew and “mojete de piparras”

35 €

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

35 €

"Rubia gallega" sirloin in tataki, "mole" of roasted peppers and baby vegetables in japanese pickle.

35 €

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 €

Chocolate ice cream, hazelnut, spices and tuber melanosporum (truffle)

8,50 €

Cheese board (for 2 persons)

– Cheeses and Kisses (Jaén)
– Cremosito de Zújar (Badajoz)
– Appenzeller Black Label (Appenzell, Switzerland)
– Taleggio (Piedmont, Italy)
– Shropshire (UK)
* supplement of 9€ per extra person

18 €

Our specials are dedicated to seasonal hunting and
to the regulation of the countryside and overpopulation.

Grape leaves sandwich, mid-season pate and “arrope”.

7 €

Bean gelee with pickled quail, quail with peppers and peppers (one piece).

8 €

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

9 €

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

9 €

Yorkshire pudding of braised deer deer offal, truffled béarnaise sauce (unid).

16 €

Stuffed shot partridge Tio Lucas style with roasted turnips and kale.

34 €

Bella Helena pear in brioche filled with wild boar civet and vanilla parsnip chantilly.

36 €

Mallard royal, parmentier of potato and little french onions.

37 €

Roasted deer loin, stewed cherries in Grand Veneur sauce and roasted shallots.

35 €

Menu

Artisan Iberian ham croquette (unit).

3,8 €

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

10 €

Doughnut stuffed with cod brandade, cured yolk and flower molasses (unit)

9 €

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

12 €

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

20 €

Roasted natural endives, spider crab, pink sauce and citric gremolata.

26 €

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

22 €

Trout galantine, gribiche sauce and flower and aniseed vinaigrette.

26 €

Aged beef tenderloin steak tartar and homemade pickles.

29 €

Milanese risotto with manchego cheese, red mullet and chantarelles.

29 €

Steamed skewer hake, potato gazpachuelo in amontillado and chard stalks.

35 €

Warm Cantabrian bonito, green tomato sauce, stuffed pepper with their onion stew and “mojete de piparras”

35 €

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

35 €

"Rubia gallega" sirloin in tataki, "mole" of roasted peppers and baby vegetables in japanese pickle.

35 €

Desserts

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 €

Chocolate ice cream, hazelnut, spices and tuber melanosporum (truffle)

8,50 €

Cheese board (for 2 persons)

– Cheeses and Kisses (Jaén)
– Cremosito de Zújar (Badajoz)
– Appenzeller Black Label (Appenzell, Switzerland)
– Taleggio (Piedmont, Italy)
– Shropshire (UK)
* supplement of 9€ per extra person

18 €

Summer Specials
Our specials are dedicated to seasonal hunting and
to the regulation of the countryside and overpopulation.

Grape leaves sandwich, mid-season pate and “arrope”.

7 €

Bean gelee with pickled quail, quail with peppers and peppers (one piece).

8 €

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

9 €

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

9 €

Yorkshire pudding of braised deer deer offal, truffled béarnaise sauce (unid).

16 €

Stuffed shot partridge Tio Lucas style with roasted turnips and kale.

34 €

Bella Helena pear in brioche filled with wild boar civet and vanilla parsnip chantilly.

36 €

Mallard royal, parmentier of potato and little french onions.

37 €

Roasted deer loin, stewed cherries in Grand Veneur sauce and roasted shallots.

35 €

Tasting Menu
Wines