Grand Javier Aranda Menu

The current GREAT MENU JAVIER ARANDA recounts the complete study by our chef and his team of the jewels of the season. With the best raw materials and carefully preparation techniques, at this menu you can taste a compilation of all the dishes that have been worked on prior to launch.

Welcome snacks

Seasonal handcrafted Kombucha

Asturian fava bean stew with ¨compango¨

Summer truffle brioche and carpaccio of Galician blonde cow Dry Aged 45 days

¨Gilda¨ with cured mackerel, green tomato sorbet and piparra spaghetti

Smoked trout with its roe and Créme fraîche

Wild red Tuna fish from Almadraba, crispy spine of tomato

Bread Pairing with Castillo de Canena extra virgin olive oil, Échiré butter, and vegetable chips

Vegetarian sequence

Tear peas from Maresme, red pickled onion and Vinaroz prawn bisquet

Braised asparagus, shallots, Idiazábal cheese pearls and orange-miso

Smoked eel and roasted chicken ¨gazpachuelo¨, chanterelle duxelle, foie gras and chestnut crémeux

Homemade snails Cappelletti, braised celery and fresh butter mousse

Seafood sequence

Hake kokotxa in pil-pil sauce and spiced labneh

Razor clam and black capers butter

¨Sepionets¨ from Palamós with codium aguachile sweetbreads and aromatic pesto

Wild hake loin, parsnip puree, chromatic vegetables, apple and fennel air

Red mullet, seaweed and cockles crémeux, quinoa, kale crystals and citrus gelée

Terra firma sequence

Wild wood pigeon, Jerusalem artichoke cream, pickled eggplant and gnocchis

Suckling pig roasted at low temperature, garlic cremeux, quince and zucchini tagliatelle with fermented soy and mediterranean flavors

Roe deer loin osmotized in Madrilenian stew and oak wood smoke, strawberries chutney, spices and cocoa

Sweet Sequence

Roasted pineapple, fresh mint and basil pesto, air of palo cortado and pineapple sorbet

Smoked cocoa Piura 90% mousse, coffee Namelaka and roasted corn ice cream

Our handmade and authentic Petit Fours selection

Grand Javier Aranda Menu

Welcome snacks

Seasonal handcrafted Kombucha

Asturian fava bean stew with ¨compango¨

Summer truffle brioche and carpaccio of Galician blonde cow Dry Aged 45 days

¨Gilda¨ with cured mackerel, green tomato sorbet and piparra spaghetti

Smoked trout with its roe and Créme fraîche

Wild red Tuna fish from Almadraba, crispy spine of tomato

Vegetarian sequence

Tear peas from Maresme, red pickled onion and Vinaroz prawn bisquet

Braised asparagus, shallots, Idiazábal cheese pearls and orange-miso

Smoked eel and roasted chicken ¨gazpachuelo¨, chanterelle duxelle, foie gras and chestnut crémeux

Homemade snails Cappelletti, braised celery and fresh butter mousse

Seafood sequence

Hake kokotxa in pil-pil sauce and spiced labneh

Razor clam and black capers butter

¨Sepionets¨ from Palamós with codium aguachile sweetbreads and aromatic pesto

Wild hake loin, parsnip puree, chromatic vegetables, apple and fennel air

Red mullet, seaweed and cockles crémeux, quinoa, kale crystals and citrus gelée

Terra firma sequence

Wild wood pigeon, Jerusalem artichoke cream, pickled eggplant and gnocchis

Suckling pig roasted at low temperature, garlic cremeux, quince and zucchini tagliatelle with fermented soy and mediterranean flavors

Roe deer loin osmotized in Madrilenian stew and oak wood smoke, strawberries chutney, spices and cocoa

Sweet Sequence

Roasted pineapple, fresh mint and basil pesto, air of palo cortado and pineapple sorbet

Smoked cocoa Piura 90% mousse, coffee Namelaka and roasted corn ice cream

Maridaje

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Pairing

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