Food Menu

Crispy sweetbreads with potato mellow and lemon caramel, elegantly presented on a plate, highlighting the combination of flavors and culinary creativity of Inferno Gastro Bar.

Lacquered magret plate finished your way, presented with tortillas, fresh vegetables and a special sauce. Inferno Gastro Bar's chef pouring the sauce to give the final touch to the dish.

Black bao bread with glass shrimp and lemon aioli, presented in an elegant dog-shaped stand, which highlights the innovative presentation and culinary creativity of Inferno Gastro Bar.

Composition of three dishes from Inferno Gastro Bar: truffle millefeuille with salted caramel, lacquered magret with vegetables and a black bao bread with glass shrimp and lemon aioli.

Do you have any allergies?

Select allergens to highlight them in the menu.

Apio

Celery

Crustáceos

Crustaceans

Lácteos

Dairy

Huevos

Eggs

Pescado

Fish

Altramuz

Lupin

Moluscos

Molluscs

Mostaza

Mustard

Nueces

Nuts

Cacahuete

Peanut

Sésamo

Sesame

Soja

Soybeans

Sulfitas

Sulphites

Trigo

Wheat

Something savory to start with

White shrimp carpaccio with pistachio and apricot vinaigrette

20

Regañá flatbread with dry-aged ancestral picanha and foie-gras ice cream shavings

20

Confit artichoke hearts with boletus ice cream and black olive dust

19,5

Crispy sweetbreads with violet potato cream and lemon caramel

17,5

Seared foie gras puff pastries with caramelized mango (2 pcs.)

14

Soria-style pork cracklings over verdina-bean hummus, slow-cooked eggs and croûtons

19

Surf-and-turf gyozas

20

Black bao bun with crystal prawn and lemon aioli

7

Creamy rice with octopus and prawns

17

“El Patito Feo” brioche (confit duck, seared foie gras, crunchy corn and passion fruit)

7

Iberian pork jowl taco (Spain Championship 2024)

7,5

Bluefin tuna tataki, sweet potato purée, curry and black-garlic aioli

18,5

Passion fruit semifreddo on yogurt mousse and cocoa sand, decorated with crunchy textures and presented on an elegant black plate, reflecting the sophistication of Inferno Gastro Bar's pastries.

Chef of Inferno Gastro Bar applying truffle cream with a piping bag over the millefeuille, preparing it for the final touch of the truffle millefeuille with salted caramel.

Truffle millefeuille with salted caramel, decorated with crunchy textures and artistically presented on a plate, reflecting the sophistication and culinary creativity of Inferno Gastro Bar.

Dessert composition of Inferno Gastro Bar: passion fruit semifreddo on yogurt mousse and cocoa sand and preparation of millefeuille with truffle mousse.

Something sweet to top it off

Deconstructed cheesecake with berries and pistachio toffee

6,5

Passion fruit semifreddo on yogurt mousse and cocoa crumble

6,5

Truffle mille-feuille with salted caramel

6,5