◆ In House
Perlas Secas
Freeze-Dried Capers
Salt-cured capers freeze-dried under vacuum, the water gone but the mustard-floral brine concentrated many times over into a crisp, shattering pearl.
◆ In House
Nubes de La Mancha
Freeze-Dried Manchego DOP
Semi-cured Manchego DOP, freeze-dried into crystalline tiles that concentrate its lanolin and hazelnut character into something sharper than the wedge ever was.
◆ In House
La Cura Seca
Freeze-Dried Iberian Jerky
Marbled Ibérico presa marinated in the house's chipotle BBQ sauce, slow-cooked and freeze-dried into shards that stay crisp on the first bite and melt on the second.
◆ In House
Penumbra de Café
Coffee-Caramelised Marcona Almonds
Marcona almonds roasted and coated in a coffee-threaded caramel shell, the same technique behind garrapiñadas and praliné, with espresso running straight through the brittle coat.