To whet your appetite
- Tuna Chicharron 4,00
Jerez style with cured bacon on a Spanish sauce cream
- Pork cracklings 4,00
Cadiz style with lemon scallops and ramallo seaweed
- Anchovy 4,00
on rice toast with Payoya goat cheese and honey
- Creamy roasted pepper saam 3,50
With almonds and Pedro Ximénez spheres
- Tuna pringa arepa 5,50
With green apple cubes, arugula and citrus emulsion
- Pickled tuna salad 19,00
With arugula, mango and seaweed
To start, our garden
- Russian salad 11,00
with smoked bluefin tuna, shrimp, lime mayonnaise and grated tuna heart
- Cordobese porridge 10,00
With raisins in cream and diced tuna with truffle
- Pisto 14,00
Traditional style garden style with fried egg (optional)
- Argentine Vitello tonnato 16,00
Retinto tongue with tuna and seaweed sauce, fried capers and grated tuna
- Shrimp carpaccio 15,00
With pomegranate, orange cream and shallots
- Tomato from Conil 10,00
Dressed with vinegar sorbet
- Cheeses from the Sierra de Cádiz 18,00
With seasonal artisan jams and nuts
- Tortilla 13,00
With onion, truffled tuna and soy mayonnaise
- Cream of dried peas or bissara 9,00
With ginger, coconut and curry
- Pumpkin millefeuille 12,00
With spinach, walnuts, Payoya goat cheese, honey and rosemary
Almadraba bluefin tuna
- Smoked 2200
With rosemary, pumpkin and ginger cream and sherry ice cream
- Tartare 23,00
With basil oil, seaweed and soy mayonnaise
- Facera in Spanish sauce 22,00
On apple chutney and candied cherry tomatoes with cinnamon
- Grilled 23,00
With candied vegetables from the Conil garden
- Skylight Onion 23,00
Black loin, onion in two textures and seaweed
- Rib 18,00
Slow-cooked in our barbecue sauce, served with roasted sweet potato and butter and thyme bonbons
All the tuna present in our dishes is wild bluefin tuna from almadraba
Fish
Meats
- Steak tartare 24,00
Retinta cow with fried egg emulsion and seasonal garnish
- Round of retinto at low temperature 25,00
With truffled parmentier, shallots and chestnuts in their juice
- Retinta cow sirloin 24,00
With candied vegetables and hasselback potatoes
- Beef Wellington 28,00
With beetroot gel, crispy onion, candied vegetables and green asparagus
- Red meatballs 16,00
With homemade tomato sauce and baby potatoes
Desserts
- Skylight Cheesecake 6,00
With cured Payoya goat cheese and honeycomb.
Pairing with Amontillado: "Amontillado balances the intensity of the aged cheese and honey, providing notes of nuts and salinity that complement the flavors elegantly." - Payoya goat cheese ice cream 6,00
With quince jam, moringa and EVOO.
Pairing with Oloroso: "Oloroso provides depth and roundness, highlighting the creaminess of the cheese and balancing the sweetness of the quince with its notes of nuts and caramel." - Dulce de leche mousse 6,00
With Pedro Ximénez ice cream and raisins, with caramel crystal.
Pairing with Palo Cortado: "Its balance between freshness and saline complexity counteracts the sweetness of the mousse, providing notes of nuts and spices that balance the dessert." - Chocolate cake 6,00
With fennel and cocoa jam with ham.
Pairing with brandy: "Its aging provides notes of nuts, toffee and wood that enhance the richness of the chocolate and balance the salty touch of the ham." - Seasonal fruit tart 7,50
With crunch and homemade pastry cream.
Pairing with Sol de Naranja Liqueur: "Orange liqueur enhances the freshness of seasonal fruits, adding a citrus and sweet touch that balances the pastry cream." - Mango and seaweed sorbet 6,00
On biscuit and coconut land.
Pairing with Moscatel: "Moscatel provides freshness and balance, with floral and citrus notes that harmonize with the mango and enhance the contrast of coconut and seaweed."
