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

Spider crab salad with avocado and licorice ice cream

16

Scallop tartare over salmorejo

20

White shrimp carpaccio with pistachio and apricot vinaigrette

19

Our gildas (2 units)

12

Foie gras puff pastries with grilled foie and caramelized mango (2 units)

14

Iberian ham and cheese croquettes

12

Chicken and vegetable gyozas

12,5

Scrambled eggs with boletus mushrooms, artichoke flower, truffled honey, and cured egg yolk

16

False black risotto with chips and sea urchin mayonnaise

14,5

Grilled tuna belly over fresh fruit salad

21

Red tuna tataki over sweet potato and curry purée with black garlic aioli

18,5

Grilled octopus with creamy potato and violet

17,5

Iberian pork jowl taco (Spain Championship 2024)

7,5

Crispy sweetbreads with creamy potato and lemon caramel

16,5

Brioche “El Patito Feo” (confit duck, grilled foie, crunchy corn, and passion fruit)

7

Black bao bun with crystal shrimp and lemon aioli

7

American-style pastrami sandwich

9

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

Banoffee

6

Passion fruit semifreddo on yogurt mousse and cocoa crumble

6

Truffle mille-feuille with salted caramel

6