Restaurante Fume

National beef

Smooth bechamel and crispy on the outside

Confit leek heart whit homemade romesco and Parmesano

Sautéed over an open flame, topped with a soy-cured egg yolk and sea salt flakes

The creamiest heart of the burrata cheese with grilled vegetables and basil oil

Sourdough potato base whit skin, grilled prawns, free-range eggs and smoky American sauce

Tender and crispy rings with squid ink alioli and kimchi mayonnaise

King prawns and vegetables in light tempura with sweet thai chili sauce

Grilled romaine lettuce hearts with tempered octopus tartar and roasted garlic alioli

Selection of tomatoes, creamy burrata, sea salt flakes and basil oil

Tender cut cooked at low temperature and finished on the grill

Slow-cooked tender ribs, glazed and finished in the grill

Youg chicken with delicated meat, marinated and seared over fire

The juiciest cur of galician beef rump, thick cut and seared over the gri

Uruguay ranch

The jewel in the crown. Long-aged meat with creamy marbling and an intense, lingering flavor, characteristic of free-range old cattle

Rustic and authentic flavor. Fine-grained, juicy meat from pasture-raised animals, notable for its perfect balance of tenderness and character

Mascarpone foam and lime zest

Cookie base and smooth texture

Pastry cream and vanilla ice-cream

with meringue milk ice-cream

with vanilla ice-cream

Treixadura.

Reserva.

Crianza 2018.

Crianza.

Crianza.

Toro.

Almansa.

Campo de Borja.

Jumilla.

Champagne.

Champagne.