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DONA CHINA FRITA Y PAN DE GAMBAS

Aguamole sauce - tangerine bittersweet sauce - passion fruit.

1unds.

5€

LA PASTA DE LA RESACA EN VERSIÓN ALTA COCINA: PASTA FRÍA A LA CARBONARA CON POLLO FRÍO DEL DÍA ANTERIOR

Fettuccine.

Cured egg yolk - korean cold fried chicken - sweet and sour yuzu kosho - guanciale - pecorino - thai basil.

Boiled and rested in cold.

24€

RAVIOLI FRÍO ESCABECHADO

Partridge - sea urchin - jalapeños and mexican tomatillo - tobiko.

Boiled and rested in cold. Wonton.

18€

BAO BOLOÑESA KOREANA

Deer - venison chorizo - gochujang - 24 month parmesan - homemade sriracha - piel de leche.

Steamed bao. Knocked off fermentation.

1unds.

15€

PIZZA 3 COCCIONES.
MUNDO VEGETAL

Yuzu herbs pesto - San Simon cheese - Poblano curry. #vegetableorgyofallthesummervegetables
indifferentcookingstyleandtextures.

1unds.

16€

HUEVOS FRITOS CON MORCILLA
[2009-2022]

Crispy “puntilla” - sweet chili pig ear- bread.

Steamed.

2unds.

22€

CENTOLLO WILLY FOG : DE DONOSTI A SINGAPORE

Stewed spider crab “a la Donostiarra”- gratinated sheep butter béarnaise - chili crab sauce with txakoli wine - Pimentón de la Vera.

Steamed. Crystal.

2unds.

24€

CASERÍO VASCO

Galician beef txuleta - white mole - tamarindo - Basque farmhouse salad.

Steamed. Hot coal vine. Jiaozi.

2unds.

24€

NIGIRI-DUMPLING MARMITAKO

O-toro tuna cheek - tomburi - canarian potato - brown butter.

Steamed. Culurgione.

2unds.

22€

Extra caviar

50€

COCIDO HONG KONG MADRIZ
(2014-2022)

Ropa vieja - fried chickpea - acorn-fed iberian ham broth - black garlic aioli - purple potato.

Steamed.

QUESADILLA FLOR DE CALABAZA

Smoked stracciatella - yellow mole butter - pumpkin seed matcha sauce and Malta aged vinegar.

Steamed.

2unds.

20€

GAMBA⁵ CON MAYONESA CALIENTE

1. King prawn - garlic tom yum stir fry.
2. Thai suquet - “de La Vera” paprika - coconut milk.
3. Tempered "quisquillas".
4. Crispy baby shrimp tortilla.
5. Sautéed chili peppers oil - prawns.

Steamed. Rolled Har Gau.

2unds.

24€

DUMPLING COMO GUARNICIÓN DE “LA CHULETILLA DE CERDO IBÉRICO MELOSA”.

Sweet and sour arbol chili – miso – creamed black trumpets – vegetable ash oil.

Steamed.

2unds.

22€

SOPA ''WONTOLLINI”

Mortadella - hot and sour hen ́s broth - shiitake - aliso flowers.

Boiled.

18€

COCIDO HONG KONG MADRIZ
(2014-2022)

Ropa vieja - fried chickpea - acorn-fed ham broth - black garlic aioli - purple potato.

Steamed.

2unds.

19€

RAMEN SECO DE GALLINA

Braised spaghetti - perretxico and shiitake - steamed pork belly - roasted garlic oil - sherry vinegar.

Italian cremated. Microperforated wok. Hot coal, smoke and iron.

18€

ARRABIATA CHINESCA

Tagliatelle. ''Al dente por fuera''.

Homemade chili garlic - basque chili pepper - cherry tomato - carabinero - lemongrass oil.

Boiled. “Frito-so-frito” wok.

28€

KIMCHOTTO ARROZ ENVEJECIDO DE ANGUILA

Aged carnaroli rice - kimchi butter - eel - rosemary.

Creamy-crispy.

24€

SPICY THAI MANGO KAKIGORI.

Sudachi and sansho pepper - gratinated kaffir lime meringue - caramelized popcorn - flowers.

Shaved ice.

1unds.

14€

PASTEL FLUIDO CHOCO BLANCO Y YEMAS

Tom kha - cayenne - galanga.

1unds.

15€

CHURROS MEXICANOS CON CHOCOLATES Y MANTEQUILLA TOSTADA

Black xoco - ginger-chile - milk xoco - hazelnut - corn liqueur - white xoco toasted in wok - lime.

1unds.

14€

TARTA DE CHOCOLATE AÉREA

Salted butter biscuit - creamy cream - shiso vinegar - shiso matcha tea.

1unds.

12€

ECLAIR DE LOS BOSQUES

Shiitake and shimeji namelaka - Chinese five-spice salted caramel - hazelnut and chocolate ganache - ponzu and butter.

1unds.

11€

MELÓN CON JAMÓN

Green sisho gin - lime - melon - green Chartreuse - jabugo essence - triple sec.

15€

CHICANO XO

Bourbon jalapeño - Aperol green apple - Amaro rosemary - calvados - oxalis.

15€

BELLINI ALBINO

White peach - bergamot - kaffir lime - champagne - paniculata flower.

16€

BOLA DE DRAGÓN BALL Z

Mezcal - Aperol - yellow Chartreuse - chipotles - rice vinegar - tangerine orange.

15€

NEGRONI ANDALUZ
"DE MIL AÑOS"

Aged gin in oloroso - Campari - sherry vermouth - P.X. - calamundin - dried chillies.

15€

BOMBÓN DE
LICOR Y TRUFA

Truffled cognac - Cynar - Punt e Mes - Amaro - chocolate.

16€

KAIPIRINHA BOLA
DE NIEVE

Cachaça - vanilla - lulo - lime - tangerine orange.

16€

Mocktail: 12€

SIN UMAMI NO HAY PARAÍSO

Tequila - pandan - turmeric - coconut - coriander.

16€

Mocktail: 12€

“WILLY TONKA”
UN OLD FASHIONED NO TAN OLD

Bourbon - tonka - pear.

15€

CAPRESSE

Tomato - mozzarella - basil - gin - green Chartreuse - oil.

15€

DRY MARTINI "GILDA"

Japanese gin infusion - piparras infusion - piparras oil - olive sphere - niboshi.

17€

ICHIGO TO YUZU UMESHU

Spicy vodka - oleo saccharum strawberries yuzu - chipotles - yuzu foam - umeboshi.

16€

Mocktail: 12€

DONA CHINA FRITA Y PAN DE GAMBAS

Aguamole sauce - tangerine bittersweet sauce - passion fruit.

LA PASTA DE LA RESACA EN VERSIÓN ALTA COCINA: PASTA FRÍA A LA CARBONARA CON POLLO FRÍO DEL DÍA ANTERIOR

Fettuccine.

Cured egg yolk - Korean cold fried chicken - sweet and sour yuzu kosho - guanciale - pecorino - Thai basil.

Boiled and setted in cold.

HUEVOS FRITOS CON MORCILLA
[2009-2022]

Crispy "puntilla" - sweet chili pig ear - bread.

Steamed.

GAMBA⁵ CON MAYONESA CALIENTE

1- King prawn - garlic tom yum stir fry.
2- Thai suquet - “de La Vera” paprika - coconut milk.
3- Tempered "quisquillas".
4- Crispy baby shrimp tortilla.
5- Sautéed chilli peppers oil - prawns.

Steamed. Rolled Har Gau.

RAVIOLI FRÍO ESCABECHADO

Partridge - sea urchin - jalapeños and mexican tomatillo - tobiko.

Boiled and rested in cold. Wonton.

LA ÚLTIMA CREATIVIDAD

Exclusive dish that changes daily.

COCIDO HONG KONG MADRIZ
(2014-2022)

Ropa vieja - fried chickpea - acorn-fed iberian ham broth - black garlic aioli - purple potato.

Steamed.

ARRABIATA CHINESCA

Tagliatelle. ''Al dente por fuera''.

Homemade chilli garlic - Basque chilli pepper - cherry tomato - carabinero - lemongrass oil.

Boiled. “Frito-so-frito” wok.

SOPA ''WONTOLLINI”

Mortadella - hot and sour hen ́s broth - shiitake - aliso flowers.

Boiled.

CASERÍO VASCO

Galician Beef Txuleta - white mole - tamarindo - Basque farmhouse salad.

Steamed. Hot coal vine. Jiaozi.

QUESADILLA FLOR DE CALABAZA

Smoked stracciatella - yellow mole butter - pumpkin seed matcha sauce and Malta aged vinegar.

Steamed.

CANELÓN DE SEDA DE ARROZ

Guinea fowl ́s pibil - sikil pak - foamy bechamel sauce - pickled jus - truffle.

Steamed. Cheung fun.

PASTEL FLUIDO CHOCO BLANCO Y YEMAS

Tom kha - cayenne - galanga.

CHURROS MEXICANOS CON XOCOLATES Y MANTEQUILLA TOSTADA

Black xocolate - ginger - chile - milk xocolate - hazelnuts - corn liquor - white xocolate toasted on the wok - lime.