GFGluten FreePBPlant basedVEVegetarianPAPaleo
STEP 1: CHOOSE A PROTEIN
Mixed greens with basil & lemon vinaigrette + 7-seed sourdough bread.
*Option to substitute bread for double salad.
Free-range breast meat, Josper charcoal-grilled, chipotle marinated.
Local pasture-raised beef, marinated with fresh herbs, Josper grilled, served medium-rare.
Wild & sustainable white tuna from Pais Vasco served Ponzu sauce and sesame.
A mixture of chickpeas, leeks, pepper, cumin, herbs and Tahini sauce. Elaborated with olive pomace oil.
Grilled with coconut, basil, mint and cilantro sauce.
Local & free-range, marinated and slow-cooked for 12 hours, served with charcoal grilled pineapple, red cabbage and cilantro
STEP 1: CHOOSE A SALAD
Salad created with the best fresh products of the season.
Bread not included.
Mix of purple and curly kale with romains lettuce, tricolor quinoa, crispy chickpea “croutons”. Plant-based Caesar dressing.
Arugula, spinach, avocado, sautéed organic portobello mushrooms, beetroot, cherry tomato, cucumber, poppy seeds, alfalfa & soy sprouts. Balsamic dressing.
Warm bed of black rice, quinoa, carrot, squash, raisins and cauliflower. Kale, spinach, cabbage, apple, sunflower seeds, coriander, pomegranate and black sesame seeds. Plant-based Creamy Curry.
Sweet potato, roasted red onion, green beans, pear, crunchy caramelized walnuts, cranberries, goat cheese, arugula, and spinach. Ginger-honey vinaigrette.
Wholegrain rice, chickpeas and warm beans. Kale, cabbage, corn, onions, homemade pickled jalapeños and pico de gallo. Plant-based Sour Cream and blackened jalapeño dressing.
Avocado, carrot, onion and homemade pickled jalapeños, pineapple, gluten free crunchy onion, wakame, cucumber, edamame, beetroot, apple, coriander, ginger, furikake.
Ceviche sauce and Spicy Tamarindo.
Base to choose: Black and brown rice / Tricolor quinoa + 1€
STEP 2: ADD A SAUCE IN YOUR MARKET PLATES
House-Made & Plant-Based with olive oil 0,95€/ud
STEP 2: ADD A PROTEIN IN YOUR GARDEN BOWLS
80gr. + 3€ / 150gr. + 4,5€
STEP 3: ADD PLANT-BASED SIDES TO YOUR PLATE
With a house made Almond Romesco sauce.
Maple-balsamic glaze, roasted onion petals and crunchy sunflower seeds with paprika.
Specialty of the house. Ask our team for the flavor of the week.
Tricolour quinoa, celetiac, pomegranate and mustard vinaigrette.
Wholegrain and organic sautéed ancient black rice grains, herbs, sunflower seeds, raisins, red cabbage and almonds.
With almonds, lemon zest and “sweet soy” dressing.
Due of purple and white potatoes as well as plant-based creamy Aioli.
Roasted purple carrot, caviar lentils, cider roasted onion, creamy lemon Aioli, pomegranate and dill.
Grilled in its own skin with green pepper sauce.
Roasted with herbs and sumak.
Josper grilled with tahini sauce and herbs.
Hand cut, served with Beet Ketchup, Healthy
Aioli and coriander.
Hummus of the week with side. Choose between:
Portion of toasted 7-seed sourdough bread.
Vegetable sticks with Sumak.
Josper roasted leeks, plant-based alioli, spices and black sesame.
Organic sourdough artisan bread with 7 seeds.
All of our desserts contain dry fruits.
3,90€ / each
Salty Tahini caramel.
Raw dark and white chocolate cake with forest berries and coco nibs.
Macha tea cheesecake with passion fruit and dehydrated ají.
Raw banana, ginger and maca cake with chocolate and forest berries.
BY HONEST GREENS
Chocolate chip cookie guilt-free with Maldon salt.
Vanilla-caramel cupcake, “red velvet” filled, cacao cream and caramelized hazelnut.
Chocolate cupcake and beetroot cream filled with
Chia, coconut milk and almonds, berries, açaí, laminated almond, coconut and fresh fruit.
Almonds, dates, dehydrated coconut, chia seeds and quinoa.