PA´KASA
RESERVA

Menu

Full Portion

Half Portion

Dishes to share

Idiazabal cheese fritters
24.00
12.00

A classic of Lakasa
Hazas anchovy gildas

Ud.

3.00

Addictive — consider yourself warned.
Lengua «Escarlata» curada de raza angus
22.00
14.00
Paté de Campaña bretón
25.00
17.00
Sicilian caponata with Hazas anchovies and pine nuts
28.00
16.00

Cold vegetable stew
Whole leek roasted over charcoal with romesco sauce (Serves 2-3 people)

Ud.

25.00

With almonds and roasted hazelnuts
Bouchot mussels with café de Paris sauce
29.00
21.00

Delicious flavoured butter and cream sauce
Vegetables from organic garden
25.00
16.00

with smoked butter
Pocha beans
26.00
16.00

with mushroom stew
Almadraba bluefin tuna, grilled Puttanesca-style
38.00
24.00

With cherry tomatoes, olives, capers, garlic and anchovies
White tuna roll with vegetable stew
26.00
16.00

A traditional Asturian seasonal stew
Slices of raw tuna belly with Ponzu sauce
31.00
22.00

With green apple and spring onion
Fallow deer tartare with Savora mustard
35.00
22.00

With semi-dried tomatoes and tarragon
Confit lemonfish fillet with seasoned coconut milk and onion
28.00
16.00

Served with a salad of apple, pomegranate, endive and coriander
Warm carpaccio of Segovian suckling pig porchetta
25.00
15.00

With its reduced juice and crispy skin

Main courses and Lakasa specials

Full Portion

Half Portion

Roasted sea bream with peppers en papillote
36.00
22.00
Veal meatball blanquette
32.00
22.00

with fennel, sweet potato and potatoes
Hare ‘à la royale’
42.00
24.00

with roast sirloin and celery
Roast mallard with plums and corn purée
41.00
23.00

Cabbage and red cabbage salad with plums, apples and sour cream
Beef sirloin cubes
39.00
26.00

with mustard sauce, roasted pumpkin and potatoes
Grilled red meat loin (For 2-3 people to share)

Ud.

82.00

With Chimichurri
Roast duck breast (to be shared by two people)

Ud.

65.00

With cherry, apple and ginger sauce
Beef Wellington
43.00
28.00

Fridays and Saturdays at noon only.

Desserts

Full Portion

Half Portion

Our French cheeses
27.00
17.00

Refined by Bernard and Jean François Antony
Sheep's milk flan

Ud.

11.00

The recipe of a lifetime, but made with selected ingredients
Mille-feuille of crème brûlée mousse
13.00
8.00

with passion fruit
Blue cheese cake
13.00
8.00

with Fourme d'Ambert and Gorgonzola
Chocolate cake

Ud.

15.00

with a tangerine flavouring
Lemon cake
12.00
8.00

with meringue+ info
Panna cotta with coconut milk

Ud.

10.00

honey and vanilla
Ice creams and sorbets
11.00
6.00

from the Esneu, in Alicante

Allergens

Starters

Idiazabal cheese fritters
A classic of Lakasa
  • Gluten
  • Eggs
  • Lactose
Hazas anchovy gildas
Addictive — consider yourself warned.
Lengua «Escarlata» curada de raza angus
Paté de Campaña bretón
  • Eggs
  • Sulfites
Sicilian caponata with Hazas anchovies and pine nuts
Cold vegetable stew
  • Celery
  • nuts
  • Fish
Whole leek roasted over charcoal with romesco sauce (Serves 2-3 people)
With almonds and roasted hazelnuts
  • nuts
  • Gluten
Bouchot mussels with café de Paris sauce
Delicious flavoured butter and cream sauce
  • Lactose
  • Mollusks
  • Fish
  • Sulfites
Vegetables from organic garden
with smoked butter
Pocha beans
with mushroom stew
Almadraba bluefin tuna, grilled Puttanesca-style
With cherry tomatoes, olives, capers, garlic and anchovies
  • Fish
  • Frozen
White tuna roll with vegetable stew
A traditional Asturian seasonal stew
  • Fish
  • Frozen
  • Sulfites
Slices of raw tuna belly with Ponzu sauce
With green apple and spring onion
  • Fish
  • Frozen
  • Sulfites
Fallow deer tartare with Savora mustard
With semi-dried tomatoes and tarragon
  • Gluten
  • Not suitable for pregnant women
Confit lemonfish fillet with seasoned coconut milk and onion
Served with a salad of apple, pomegranate, endive and coriander
  • Fish
  • Frozen
Warm carpaccio of Segovian suckling pig porchetta
With its reduced juice and crispy skin
  • Sulfites

Main Courses

Roasted sea bream with peppers en papillote
Veal meatball blanquette
with fennel, sweet potato and potatoes
  • Lactose
  • Sulfites
Hare ‘à la royale’
with roast sirloin and celery
  • Lactose
  • Sulfites
Roast mallard with plums and corn purée
Cabbage and red cabbage salad with plums, apples and sour cream
  • Gluten
  • Soy
  • Sulfites
Beef sirloin cubes
with mustard sauce, roasted pumpkin and potatoes
  • Lactose
  • Sulfites
Grilled red meat loin (For 2-3 people to share)
With Chimichurri
  • Sulfites
Roast duck breast (to be shared by two people)
With cherry, apple and ginger sauce
Beef Wellington
Fridays and Saturdays at noon only.
  • Gluten
  • Eggs
  • Lactose
  • Sulfites

Desserts

Our French cheeses
Refined by Bernard and Jean François Antony
  • Lactose
Sheep's milk flan
The recipe of a lifetime, but made with selected ingredients
  • Eggs
  • Lactose
Mille-feuille of crème brûlée mousse
with passion fruit
  • Gluten
  • Eggs
  • Lactose
Blue cheese cake
with Fourme d'Ambert and Gorgonzola
  • Eggs
  • Lactose
Chocolate cake
with a tangerine flavouring
  • nuts
  • Eggs
  • Lactose
  • Sulfites
Lemon cake
with meringue+ info
  • nuts
  • Eggs
  • Lactose
Panna cotta with coconut milk
honey and vanilla
Ice creams and sorbets
from the Esneu, in Alicante
  • nuts
  • Lactose
  • Sulfites

Gadira & Sapiens Menu

Until the end of June-July we offer this unique menu made mostly with products from two very important suppliers for us.

GADIRA: Wild Bluefin Tuna from Almadraba in Barbate, Cadiz.

SAPIENS: Vegetables and fruits of the highest quality grown in Madrid.

 

Diced black tuna loin with tear pea dressing.

Slices of cured tuna tarantella with broad bean and chatka salad

Sautéed green beans with cubes of tuna belly and tomatoes, a little spicy

Bluefin tuna confit with citrus reduction and aubergine from Sapiens

Mara de bois strawberries with sheep’s curd ice cream

Price 82€ per person (Drinks not included)

It is possible to extend the menu, if you wish with an extra dish… (9€ per person)

Tripe of red tuna with chickpeas from Sapiens

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