MENU

THE MOST REFINED PALATES

Savour our traditional dishes, interpreted for today using the best ingredients. Rediscover lost tastes. Let us look after you, let the masía be your home for a time.

STARTERS

  • Ham denomination of origin of Teruel to the cut

  • Our version of the Russian salad with tuna belly fillet crumbs

  • Luncheon of beef tongue at low temperature, homemade pickles, lettuce bouquet and mustard

  • Codfish confit with wild asparagus and emulsion of kimchi and lime

  • Caramelized strudel of foie de Santa Eulalia, apple and goat cheese with apple sauce with saffron from Jiloca

  • Carpaccio of red tuna Balfegó marinated with dill and purple onion with lemon

  • Boneless pig's trotters with chipotle chile and parsnips with eggplant

  • Canned tomato with black olives from Bajo Aragón, smoked sardine and anchovy

  • Migas to the shepherdess with egg, sausage and muscatel jelly

  • Warm salad with cuttlefish, scallops, ink paste and soft pil-pil

  • Eggs at low temperature with mushrooms in their juice and duck foie shavings

FISH

  • Supreme of grilled corvina with mushroom juice, Teruel ham and prawn tails

  • Cod loin confit in olive oil with its soft pil-pil

  • Grilled turbot with vegetable garden ratatouille

This establishment complies with the regulations in force against fresh fish anisakis

MEATS

  • Duck breast of Santa Eulalia with pineapple sauce

  • Beef tenderloin with grilled foie escalope and sauce
    Spanish

  • Pickled partridge in the style of Masía la Torre

  • Shoulder of ternasco de Aragón roasted in the oven in a traditional way with its juice

  • Shoulder of kids at low temperature and roast on potatoes
    baker

DESSERTS

  • Parfait of hazelnuts with hot chocolate sauce

  • Pineapple tartare with raspberries, lemon ice cream and mint and thyme infusion

  • Caramelized torrita of horchata with strawberries in sweet of horchata and ice cream of meringue milk

"Our Coulant"

  • The nougat of Jijona with Matcha green tea ice cream

  • The classic chocolate with ice cream

  • The cheese on fruit jam and mango ice cream

 
WINE LIST

RED WINE

D. O. La Rioja

  • CUNE CRIANZA

  • RAMÓN BILBAO CRIANZA

  • BAI GORRI CRIANZA

  • LAN D-12

  • MUGA CRIANZA

  • RAMÓN BILBAO MIRTO

  • VIÑA ARDANZA RESERVA

  • CONTINO RESERVA

  • 904 GRAN RESERVA

  • BARON DE LEY RESERVA 1/2

  • BERONIA CRIANZA 3/

D. O. Ribera del Duero

  • Finca Resalso

  • Pago de los Capellanes Roble

  • Protos Crianza

  • Pago de Carraovejas Crianza

  • Pago de Carraovejas Crianza magnum

  • Pago de los Capellanes Parcela el Nogal

  • Maleollus

  • Pesquera Reserva

  • El Añejón de cuesta de las liebres

  • Valbuena 5º

D. O. Somontano

  • ENATE CARBERNET - MERLOT

    ENATE CRIANZA

    VIÑAS DEL VERO CRIANZA 3/8

    VIÑAS DEL VERO RESERVA GRAN VOS

    VIÑAS DEL VERO SAUVIGNON MERLOT

    SECASTILLA

    BLECUA

     

Extremadura

  • HABLA DEL SILENCIO

Vino de Teruel

  • VENTUS

  • VENTA D'AUBERT

  • LAGAR DaMPRIUS GARNACHA 100%

  • RUBUS QUERCUS  (RUBIELOS DE MORA)

     

D.O. Campo de Borja

  • TRES PICOS

  • FAGUS

  • BORSAO SELECCIÓN

WHITE WINE

D.O.Somontano

  • VIÑAS DEL VERO BLANCO

    VIÑAS DEL VERO GEWÜZTRAMINER

    ENATE CHARDONNAY 234

    CLARIÓN

D.O. Rueda

  • MARQUÉS DE RISCAL VERDEJO

    MONOPOLE

    LEGARIS VERDEJO

D.O. Albariño

  • MAR DE FRADES

    TERRAS GAUDA

    PAZO SEÑORANS SELECCIÓN AÑADAS

D.O. Alicante

  • MARINA ESPUMANTE

D.O. Cataluña

  • BLANC PESCADOR

D.O. Rioja

  • CONTINO

PINK WINE

CAVA AND CHAMPAGNE

D.O. Somontano

  • VIÑAS DEL VERO ROSADO

    ENATE

  • ANNA DE CODORNIU BRUT NATURE

    REYES DE ARAGÓN BRUT

  • JUVE CAMPS BRUT NATURE

  • PAGO DE THARSYS GRAN RESERVA

  • PINOT NOIR BRUT

    GRAMONA

  • MOËT & CHANDON BRUT INPERIAL

  • VEUVE DE CLICOT

    RUINART ROSE

TASTING MENU

  • Our version of the Russian salad with tuna belly in oil

  • Codfish confit with wild asparagus and emulsion of kimchi and lime

  • Eggs at low temperature with confit mushrooms rosemary

  • Eggs at low temperature with confit mushrooms rosemary

  • Supreme of grilled corvina with mushroom juice, Teruel ham and prawn tails

  • Crunchy suckling pig confit with rosemary and apple compote with saffron from Jiloca

  • Pineapple tartare with raspberries, lemon ice cream and mint and thyme infusion

  • Caramelized torrita of horchata with strawberries in sweet of horchata and ice cream of milk meringue

* The menu is per person and is served by full table Pan y Agua Solan de Cabras Included

 

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