Portolito Centro

TO THE CENTER OF THE TABLE

Creamy crab croquette with wakame seaweed tartar.
Mini brioche with tuna tartare and mango with cucumber and radish crudité.
Roasted scallop in its shell with red pesto and pickled pearls.
Coca d'olio with low-temperature Iberian pork jowl, piparra, and truffle cream.
Sautéed artichokes with sliced boletus edulis, guanciale, and cured yolk.

VEGETARIAN TO THE CENTER OF THE TABLE

Homemade fritter of asparagus, leek, and Pak Choi.
Heura pibil spring roll with crispy leek.
Mini brioche with seitan Stroganoff and Japanese mayonnaise.
Coca d'olio with flame-grilled eggplant, miso, and truffle cream.
Sautéed artichokes with sliced boletus edulis, tomato pesto, and cured yolk.

Pistachio coulant with blackcurrant chantilly

36€ (VAT included-drinks apart).