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.
Josper char-grilled free-range chicken breast marinated with housemade chipotle sauce.
Josper char-grilled, local pasture-raised beef marinated with fresh herbs and soy sauce.
Wild white tuna from Northern Spain with Ponzu sauce and sesame.
A mixture of chickpeas, leeks, pepper, cumin, herbs and tahini sauce.
Grilled artisanal tofu with coconut, basil, mint, and cilantro sauce.
Local free-range pork, marinated and slow-cooked with spices for 12 hours, served with charcoal grilled pineapple, lombardy and cilantro.
STEP 1: CHOOSE A SALAD
Salad created with the best fresh products of the season.
Bread not included.
Spinaches, rocket, watermelon, tomato, orange, red chard, feta cheese, mint, zucchini noodle and citric green pepper vinaigrette.
Mix of purple and curly kale with romaine 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.
Sweet potato, roasted red onion, green beans, pear, walnuts, dried cranberries, goat cheese, arugula, organic spinach. Ben’s Ginger-honey vinaigrette.
Spinach, shitake, bok choï, daikon vegetable noodles, edamame, radish, nori, cucumbers, chillies, black sesame. Unami dressing.
Ancient wholegrain rice, chickpeas, warm black beans, kale, lombard, roasted corn, house-made pickled onions, pico de gallo and fresh chilis. Plant-based sour-cream and blackened jalapeño dressing.
STEP 2: ADD A PLANT-BASED SAUCE
House-Made with olive oil
0,95€ / each
STEP 2: ADD YOUR PROTEIN
S (80gr.) 3€ × L (150gr.) 4,5€
STEP 3: ADD PLANT-BASED SIDES TO YOUR PLATE
2,50€ / each
Grilled seasonal vegetables with a house-made almond romesco sauce.
Green beans with house-made Szechuan pepper dressing and white sesame.
Speciality of the house. Ask our team for the flavor of the week.
Sautéed curly kale, caviar lentils, tricolor quinoa, pumpkin and lemony basil pesto.
Wholegrain and organic sautéed ancient black rice grains, herbs, sunflower seeds, raisins, red cabbage and almonds.
Low temperature cooked eggplant, sumac, tahini sauce and crunchy sunflower seeds with paprika.
Roast baby potatoes with rosemary and plant-based lemon-herb alioli.
Fresh corn cut from the cob, tricolor quinoa, hot lime salt, coriander and Mexican-style plant-based cream.
Avocado roasted in its own skin, with green pepper sauce, pico de gallo, tofu and lime.
Oven grilled sweet potato glazed with harissa, herbs and toasted sesame.
Seasonal vegetable coleslaw and watermelon radish with coco-miso dressing.
Slice of watermelon Josper grilled and served with soy, feta cheese, basil and mint.
Hand cut, served with Beet Ketchup, plant-based alioli,
Hummus of the week with side. Choose between:
Portion of toasted 7-seed sourdough bread.
Vegetable sticks with Sumak.
Josper roasted leeks, plant-based aioli, spices and black sesame.
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.
Charcoal-oven grilled/smoked apples topped with housemade almond crumble and plant-based yogurt.
Macha tea cheesecake with passion fruit and dehydrated aji.
Raw banana, ginger and maca cake with chocolate and forest berries.
BY HONEST GREENS
Chocolate chip cookie guilt-free with sal Maldon.
Vanilla-caramel cupcake “red velvet” filled, cacao cream and caramelized hazelnut.
Chocolate cupcake and beetroot cream filled with vanilla-tofu cream.
Chia, coconut milk and almonds, berries, acai, laminated almond, coconut and fresh fruit.
Almonds, dates, dehydrated coconut, chia seeds and quinoa.