Dos Almas

A lunch set menu offering a choice of two or three courses. Includes options for starters, main dishes, and desserts from the daily selection. A great way to sample the kitchen's offerings.

A four-course tasting menu designed to be shared by the whole table. Showcases the chef's signature dishes and culinary style. An optional wine pairing is available to complement the meal.

A traditional cold Spanish soup made from blended raw vegetables, primarily tomatoes. Served with crunchy croutons and vegetable crisps for texture. Refreshing and savory, perfect for warm weather.

Slices of cured, smoked salmon served with fresh arugula (rocket) and a creamy herb sauce. The richness of the fish is balanced by the peppery greens and cool cream.

A classic salad with romaine lettuce, topped with crispy breaded chicken and shavings of Manchego cheese instead of the traditional Parmesan. Dressed with a creamy Caesar dressing.

A fresh salad featuring cucumbers, tomatoes, olives, and onions, topped with a block or crumbles of feta cheese. Dressed with olive oil and oregano. Crisp, salty, and tangy.

Fresh red tuna served with salmorejo, a thick, creamy tomato dip from southern Spain. Garnished with a small quail egg. A rich and savory combination of seafood and vegetable flavors.

Pasta parcels filled with Txangurro (Basque-style spider crab). Grilled for a slight char and served in a rich shellfish bisque sauce. Intense seafood flavor with a creamy texture.

Raw sea bass cured in citrus juice, garnished with lemon caviar (finger lime pearls) that pop with tart flavor. Fresh, acidic, and light.

Tender green asparagus spears served with premium cured Iberian ham and slices of Manchego cheese. A classic Spanish combination of earthy vegetables and salty, savory toppings.

Pan-seared scallops served on a smooth pea puree. Topped with roasted hazelnuts for crunch. Sweet seafood pairs with the sweet peas and nutty accents.

A salad of ripe tomatoes paired with Idiazabal, a smoked sheep's milk cheese from the Basque Country. Accented with mint-infused semolina for texture and freshness.

Lightly seared tuna, raw in the center, served with a sweet red pepper sauce (piquillo). Accompanied by Russian salad, a creamy potato and vegetable salad. A fusion of Japanese cooking style with Spanish sides.

Meagre (a white fish similar to sea bass) marinated in citrus juices with fresh coriander. The acid 'cooks' the fish, resulting in a firm texture and bright, zesty flavor.

A cut of beef (likely hanger steak) served with a tangy mustard sauce. Accompanied by classic french fries and a green salad. A hearty bistro-style dish.

Creamy Italian rice dish cooked with spinach. Topped with a poached egg that adds richness when broken into the rice. Savory and comforting.

A classic burger with cheese, served on a bun. Choose between a beef patty, chicken, or a vegetarian option. Typically served with fries.

Tender octopus served with crunchy chickpeas and leeks. Seasoned with smoked paprika (pimentón), giving it a distinct Spanish flavor profile. Savory with contrasting textures.

Cod fish prepared 'al pil-pil', a traditional Basque emulsion sauce made from olive oil, garlic, and the fish's natural gelatin. Served with crispy garlic chips and roasted peppers.

Fillet of sea bass served with white asparagus seasoned with seaweed (nori). Accented with rich sea urchin roe (coral). A sophisticated seafood dish with oceanic umami flavors.

Premium beef tenderloin served with a sauce made from sweet piquillo peppers. Accompanied by layered potato mille-feuille and tangy pickled onions. Tender meat with rich and acidic accompaniments.

A rich, creamy rice dish flavored with earthy mushrooms and truffle. Topped with a poached egg for extra creaminess. A luxurious vegetarian option.

Pluma is a highly prized cut from the shoulder of acorn-fed Iberian pigs, known for its tenderness and flavor. Served grilled with vegetables and a tangy herb chimichurri sauce.

A platter meant for sharing, featuring a selection of cheeses, cured meats, or both. Served with bread or crackers. Ideal as an appetizer.

Small green peppers from Padron, Spain, fried in olive oil and sprinkled with sea salt. Most are mild, but occasionally one is spicy. A popular tapas dish.

Squid rings or pieces battered and deep-fried until crispy. Served with creamy tartar sauce for dipping. Similar to calamari.

Fried potatoes served with two sauces: salsa brava (spicy tomato sauce) and aioli (garlic mayonnaise). A mix of classic fries with Spanish flavorings.

A curated selection of cheeses, likely featuring Spanish varieties. Served to share.

Premium Iberian ham from the renowned 'Cinco Jotas' brand. This acorn-fed ham is cured for a long period, offering a rich, nutty, and savory flavor with melt-in-the-mouth fat.

Crispy fried potato chunks served with a spicy paprika tomato sauce (salsa brava) and often a garlic sauce (aioli). A quintessential Spanish tapa.

Fried breaded rolls filled with a creamy béchamel sauce mixed with cured ham. Crispy on the outside, soft and savory on the inside.

Squid battered in a light tempura batter and deep-fried. Crispy and tender seafood appetizer.

A selection of cured meats from acorn-fed (bellota) Iberian pigs. Likely includes chorizo, salchichón, or loin. Rich and flavorful.

Prawns cooked in sizzling olive oil with plenty of garlic and sometimes chili. A classic Spanish dish known as 'Gambas al Ajillo'.

A warm molten cake flavored with Turron (Spanish almond nougat). Served with refreshing pear sorbet to balance the sweetness.

A choux pastry puff filled or served with chocolate. Accompanied by a scoop of vanilla ice cream. A classic French-style dessert.

Stewed rhubarb topped with a crumbly flour and butter topping, baked until golden. Served with tart raspberry sorbet. Sweet and tangy.

A selection of fresh seasonal fruits served with vanilla ice cream. A light and refreshing end to the meal.

'Fried milk' - a traditional Spanish dessert made from milk pudding encased in a fried shell. Served with rich chocolate mousse and cleansing lemon sorbet.

Creamy rice cooked in milk with spices like cinnamon or cardamom. Garnished with banana. A comforting, sweet dessert.

A molten cake made with protected designation of origin (PDO) Jijona Turron (soft almond nougat). Served warm with pear sorbet.

A creamy cheese-based cake with a crust made from Speculoos (spiced shortcrust biscuits). Rich and caramelized flavor.

A dessert focusing on fresh red berries. Paired with cream cheese and rich mascarpone ice cream. Creamy and fruity.