Puerta Del Sol Restaurant Menu

Pistachio cheescake topped with almond crumble

Pan searedcod tossed with cava sauce (spanish sparkling wine) garnished with baby potatoes and trout eggs

Pan seared striped bass with tossed with ajoblanco sauce, garnished with bok choy.

Steak is served with potatoes shishito peppers and a side of chimichurri sauce.

Paella is made with a rich chicken broth, bomba rice and nora sofrito. Topped with chicken tights snow peas, artichokes and rosemary.

Paella is made with a rich shrimp broth, bomba rice and nora sofrito. Topped with shrimp, monkfish, clam and squid

Paella is made with rich shrimp broth, bomba rice and nora sofrito squid ink. Topped with clams garnished with aioli

Marinated in herbs, lemon peel, and olive oil.

Triple cooked Spanish potatoes, smokey brava sauce and alioli sauce.

Bechamel creamy sauce with serrano ham.

Bechamel creamy sauce, pork meat, achiote, served with avocado, pickled onion.

Sliced serrano ham served with crushed tomato & garlic and Spanish crystal bread.

Cheese board with spanish crackers, quince jelly, strawberries and pickled onions.

Crunchy brioche bun, chef sauce, 2 sliders, serrano ham, sliced tomato, cheese and lettuce.

Beef steak filled with smoked Spanish cheese, serrano ham, topped with del piquillo chili sauce and piparra.

3 lamb chops marinated in spices, served over labneh, saffron pear cous cous garnished with raisins, arugula.

4 scallops over shell tossed with yellow chili sauce and pico de gallo.

Shrimp (head on) pan seared in black garlic, parsley and chili flakes. Served with a side of sourdough.

Octopus is grilled served over smooth potato and paprika purée with potato millefeuille.

Grilled baby gem lettuce topped with parmesan cheese foam, anchovies and aromatics herbs dressing.