YOGURT FOIE TAPA®	A classic, foie gras yogurt, port wine and parmesan
FOIE GRAS AND GOAT CHEESE MILLEFEUILLE®	Foie gras, goat cheese and caramelized green apple
OXTAIL RAVIOLI	Dani Garcia's first icon. Traditional roasted oxtail stew, boned and wrapped in a huge ravioli.
MARINATED VEGETABLES	Cauliflower and broccoli in a spicy-citrus marinade with fried almond.
GLAZED AUBERGINES	Glazed aubergines with hoisin, herbs yoghurt and fried broccolini.
“THE ORIGINAL” CAESAR’S SALAD DRESS AT YOUR TABLE	Romaine lettuce, Caesar’s dressing made at the moment, fried bread and 24 months aged Parmesan cheese. *Extra fried chicken
KALE AND BROCCOLINI SALAD	Our favourite salad, Kale and broccolini dressed with honey mustard, peanuts and sesame seeds. seasoned
FRESHLY MADE GUACAMOLE	In a molcajete mortar, avocado and green peas, broken-up burrata, mint and nachos.
GRILLED ARTICHOKES	Grilled artichokes, smoked eel and payoyo cheese.
FRESH OYSTERS IN BIBO	Green gazpacho and ginger Mignonette Japanese glaze
SEAFOOD CEVICHE AS IF IT WERE A SALPICON	Cubes of white fish, prawn tail in a ceviche salpicón, fried baby squid and caramelised sweet potato
CORVINA CEVICHE	Ceviche of red striped bass with yellow peppers, corn, green, apples, tomato powder and jalapeños.
WHITE SHRIMP CRUDO	White shrimp from Málaga, pickled oil and garlic chips.
STEAK TARTARE	Traditional steak tartare made from beef sirloin, green sprouts and a toasted bread roll.
LOBSTER SALPICON SALAD	Whole lobster, spicy DG sauce, avocado and salpicon dressing
MARINATED ALMADRABA TUNA SASHIMI	Marinated almadraba tuna sashimi, peruvian pipirrana, toasted corn and baby coriander leaves.
BIPOLAR TUNA TARTARE	Tartare of red tuna belly and loin caught in almadraba, white soy sauce, extra virgin olive oil and nasturtium leaves.
TARTARE OF OTORO TUNA CAUGHT IN ALMADRABA	Tartare of otoro tuna belly caught in almadraba, soy, sesame with yuzu and cured yolk.
OUR SUSHI CHIRASHI	Tuna loin tartar caught in Almadraba with sushi rice, spicy dressing and edamame.
ALMADRABA TUNA TENDERLOIN	Grilled tuna tenderloin, warm ají panca red pepper sauce and sautéed colored beans with spearmint
CREAMY HAM CROQUETTES	Creamy and crunchy ham croquettes with tomato powder.
CREAMY INK CROQUETTES	Creamy and crunchy croquettes made from a traditional squid ink stew.
CRUNCHY ROBUCHON KING PRAWNS	King prawns from Sanlúcar de Barrameda wrapped in fresh basil.
WHOLE FRIED MARINATED SEA BASS	Our classic whole marinated sea bass, prepared according to a traditional homemade recipe, with a hint of sage.
TEMPURA KING PRAWN	Tempura king prawn drenched in our special DG sauce and sorrel.
FISH & CHIPS BURGER	Marinated corvina burger, chips, tartare sauce and coleslaw
TAGLIATELLE WITH SNOW CRAB	Fresh tagliatelle, cream with oloroso, snow crab and crunchy
FRIED HAKE	Fried hake in tempura, caramelizaed piquillo peppers and refreshing salad
SOLE A LA MEUNIÈRE	Whole sole a la meunière, grilled lettuce heart and mediterrenean vinaigrette.
BURGER BULL®	180 gr of burger made from aged beef loin, Bull-sauce, Havarti cheese and butter lettuce
IBERICO PORK PLUMA 100% ACORN-FED	Marinated Iberian pork cut, roasted veggies and herb butter
GRILLED MAGRET OF DUCK	Grilled magret of duck, celery root, truffled jus and fried kale.
GRILLED BEEF TENDERLOIN STEAK WITH PEPPER	Grilled beef tenderloin steak, special potato puree and green pepper sauce.
WHITE VEAL COWBOY (RECOMMENDED FOR 2 PEOPLE)	600gr of white veal, glazed onions with oloroso, jus and a lot of chips.
1 KG OF GRILLED GALICIAN BEEF LOIN	(Recommended for 4 people) Grilled Galician beef loin, glazed bone marrow, salad and herbs and chips.
OXTAIL BRIOCHE®	A pulled oxtail brioche, thin mushroom slices, DG sauce and rocket.
COJONUDO BRIOCHE®	Pulled Ronda chorizo, sweet onion, chipotle sauce and fried quail egg
FRIED CHICKEN BRIOCHE	Fried chicken brioche, Ras al Hanout mayonnaise and lettuce.
1/2 PORTION RUSSIAN POTATO SALAD WITH ANDALUSIAN NUANCES	Potato, extra virgin olive oil mayo and tuna belly.
½ PORTION RUSSIAN POTATO SALAD WITH QUAIL EGGS	Potato, extra virgin olive oil mayo, tuna belly, fried quail eggs and garlic chips.
TOMATO TATIN CAKE	Tomato tatin cake, fresh basil and frozen cacio e pepe
Glosario/acciones	we recommend mixing everything we recommend breaking the yolks and mixing everything we recommend with the small spoon to take from the base to up

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