STARTERS
- DANI CAESAR
- Smoked Sardines, Chicken, Parmesan, Almonds
- 22
- GREEN GAZPACHO
- Dried Tomato, Green Bell Pepper, Baby Shrimp Tatar
- 25
- SHELLFISH SOUP
- King Crab, White Shrimps, Sea Snails, Blue Cheese
- 30
- LOBSTER SALAD
- Olive Oil Popcorn Nitro, Avocado, Pea Shoots
- 32
- DRY AGED BEEF TARTAR
- Dijon Mustard, Shoestring Potatoes
- 24
- PAPPARDELLE
- King Crab, Sherry Cream
- 26
MAIN COURSES
- RAZOR CLAMS RICE
- Ronda-style Black Pudding, Lemon Zest
- 25
- Red Mullet
- Enoki Mushrooms, Kumquat
- 28
- WILD SEABASS
- Fennel Cream, Parsley Oil
- 30
- RED TUNA FILLET
- ´Cadiz Style´ Onion Ragout, Celeriac, Red Sorrel
- 32
- FREE-RANGE COQUELET
- Foie Gras and Truffle Stuffing
- 28
- SUCKLING LAMB SHOULDER
- Ras El Hanout and Potato Purée, Sweetbread, Tabbouleh
- 32
- BEEF FILLET
- Homemade Potato Gnocchi, Green Shiso Pesto
- 28
- DANI ROSSINI BURGER
- Dry-aged Beef and Iberian Pork Skirt Steak, Foie Gras
- 28
FROM THE GRILL
With Potato Purée, Mixed Green Salad
- BEEF RIB CHOP (1kg)
- 95
- SKIRT STEAK (250g)
- 30
- IBERIAN PORK STRIP STEAK (300g)
- 28
PLANT BASED
Starters
- SEASONAL CRUDITÉS
- Muhammara, Walnuts, Parsley
- 24
- BEETROOT CARPACCIO
- Almond 'Mazamorra' Vanilla
- 18
- CARROT TARTAR
- Extra Virgin Olive Oil Caviar, Sunflower Seeds
- 22
- BUTTERNUT SQUASH
- Pumpkin Seeds, Herb Salad, Yogurt Vinaigrette
- 18
Main Courses
- DANI RATATOUILLE
- Dried Tomato Tartar, Carrot, Celeriac, Zucchini
- 20
- GREEN CREAMY RICE
- Seasonal Vegetables
- 22