Menú de restaurante el envero

Starters

• Mazamorra de mango y almendra, dados de atún marinado, aguacate y lima – a refreshing blend of mango and almond paired with marinated tuna cubes, creamy avocado, and zesty lime for a vibrant start.
• Tosta de anchoa del Cantábrico, pan de aceituna negra, tomate seco y alcaparras – crispy black olive bread topped with rich Cantabrian anchovies, sun-dried tomatoes, and tangy capers delivering a perfect umami bite.
• Croquetas cremosas de jamón ibérico – indulgent creamy croquettes filled with the celebrated Iberian ham for a taste of Spanish tradition.
• Ensaladilla de gambas con mahonesa de aove y ventresca de atún – a fresh shrimp salad with extra virgin olive oil mayonnaise and tuna belly, blending creamy and delicate sea flavors.
• Quesos artesanos al corte de queserías ecológicas de cercanía y D.O.P según temporalidad – an assortment of hand-cut artisanal cheeses from local organic dairies, served according to seasonal availability with protected designation of origin.

Mains

• Tartar de gamba blanca, gazpacho verde de hinojo fresco, apio y sorbete de AOVE – delicate white shrimp tartare paired with fresh fennel green gazpacho, crunchy celery, and a refreshing extra virgin olive oil sorbet.
• Sashimi de atún rojo al ajillo, salsa tamari, jengibre, oloroso Montilla Moriles y caviar – vibrant red tuna sashimi seasoned with garlic, tamari sauce, ginger, Montilla Moriles oloroso wine, and luxurious caviar accents.
• Tartar de atún rojo, salsa ponzu ahumada y guacamole de jalapeños – smoky ponzu sauce complements red tuna tartare served with a spicy jalapeño guacamole, a bold and flavorful combo.
• Pulpo asado a la leña, crema de zanahoria y remolacha, emulsión de puerros y ajetes tiernos – wood-grilled octopus served alongside velvety carrot and beetroot cream, with leek and tender garlic shoot emulsion.
• Cordero Lechal Butter Massala, almendra tostada, salvia frita y salsa de yogurt especiado – tender suckling lamb enhanced with buttery Massala spices, toasted almond, fried sage, and a spiced yogurt sauce for a fusion of textures and aromas.

Desserts

• Tarta de limón – a luscious lemon mousse layered with puff pastry, white chocolate, yuzu, lime gel, fresh lemon zest, and refreshing lemon tart ice cream.
• Torrija caramelizada – caramelized torrija served with crème brûlée ice cream, light orange peel cream, cinnamon, and star anise for a fragrant finish.
• Chocolate, Toffee, Tierra de Cacao Amargo, Crujiente 85%, Sal Marina y Chile Seco – an indulgent chocolate dessert combining intensely bitter cacao, toffee, crunchy 85% cocoa, sea salt, and dried chili for a sophisticated contrast.
• Crema de queso y vainilla, fresas estofadas y crumble de frutos rojos y helado de frambuesa – smooth cheese and vanilla cream paired with stewed strawberries, red fruit crumble, and raspberry ice cream for a fruity, creamy delight.

Drinks and Specials