Balfegó bluefin tuna loin held in front of its traceability certificate

Kitchen

Fresh. Seasonal. Personal.

From sharing plates to mains: a Mediterranean soul, market produce, plates that taste of closeness.

Mediterranean tuna, Joselito croquettes, ceviche, Nanai risotto, ravioli with fig and ricotta — the menu follows what the market gives. Not theatre. Cooking with heart.

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Balfegó bluefin tuna loin held in front of its traceability certificateTartare with grated cheese, olive oil and a breadstickMazzara red prawns on ice in a black bowlRaspberry millefeuille with mint and icing sugar