CUrrent Menu

appetizers

Roasted free-range chicken croquettes | Truffle shavings

Confit mushrooms 4/5/6

3,50 Unit

Crispy Rice Toast | Lacquered Duck with Hoisin | Orange Gel 4/6

12,-

Watermelon cream | Plum gel | Mascarpone cream 6

13,-

Beef carpaccio | Fried arugula | Parmesan shavings |Truffle and pine nut vinaigrette 6/8/4

18,-

Salmon Tartare | Avocado and Mango Mousse 2/3/4/11

19,-

Pad Thai Prawns "Son Amoixa" 2/4/7/11

19,-

Grilled octopus “surf and turf” | Sobrasada and honey cream | Kimchi mayonnaise 6 (hp suplement: 7 ,-)

26,-

“Jamón Ibérico de bellota” (100g) (hp suplement:7,-)

26,-

 

 


Salads

 

Mixed salad  “Son Amoixa |  Almond vinaigrette 8

       8,- small

     13,-  big

 

 

Mixed Salad | Fennel with Orange | Pine Nuts 3

       9,- small

 15,-  big

 

 

Garden Salad | Crunchy Prawns | Avocado | Mango

Passion Fruit 8

      12,- small

      18,-  big

Paellas

At least 2 people | only on pre-order

Vegetables

 18,- p. P.

Mixted 3/7

 25,- p. P.

Seafood 7

     30,- p. P.

Bogavante 3/7  Not included in HP      

     M.P

 

 

Vegetarian

Pasta Aglio e Olio 4/6

 13,-

Vegetarian “Son Amoixa” ceviche of mango, avocado

Brunoise vegetables

 14,-

Beetroot carpaccio | Burrata with pesto 6/8

 15,-

Rigatoni pasta salad | Basil oil | Roasted aubergines Mozzarella 4/6

 16,-

Mediterranean Risotto | Fresh Basil | Dried Tomato

Black Olive | Creamy Burrata 6

 17,-

 

 

fish

Noodles with sautéed prawns and vegetables in ponzu| Peanut paste 10/6/11/7

 

22,-

Confit cod | Thyme aioli | Grapefruit cream | Vegetable wok

 6/3/11

25,-

Salmon Fillet | Curry Crust | Mango-Coconut Chutney | Wok Vegetables 

Sweet Potato Purée 2/3/4/6/11

 

26,-

Grilled Sea Bass | Sautéed Vegetables | Romesco Sauce | Citrus Foam 3/4/11

26,-

 

 

meat

Low-temperature chicken stuffed with spinach and goat cheese 

Ñora pepper and almond sauce | Basmati rice 6/8/11/2

23,-

Grilled Iberian Pluma | Mandarin-Honey Jus | Udon Noodles  Miso Broth 2/4/5/8/11/12

29,-

Rack of Lamb | Port Sauce | Potato millefeuille | Turned Vegetables 8/10

32,-

Beef Tenderloin | Pedro Ximénez Sauce | Truffle Purée | Rosemary Vegetables 4/6/13 hp suplement:5,-

33,-

Chateaubriand 6/5 (mínimum 2 persons) hp suplement:7,-

                        

35,- p. P.

 

 

Dessert

Homemade Ice Cream/Sorbet 5/6/10

 3,- /Scoop

Variation of sorbets

 9,-

Lemon tiramisu “Son Amoixa” 5/6/4/9

10,-

Deconstructed Strawberry Cheesecake | Mascarpone Foam  Martini and Grenadine Coulis | Mint Crumble 4/5/6

10,-

Ensaimada in Various Textures | Crème Brûlée Ice Cream 4/5/6

11,-

Dark chocolate coulant | White chocolate cream 

Pistachio praline 4/5/6/8

12,-

 

 

 

Important notice:

If you suffer from any allergies or an intolerance, please don’t hesitate to contact our restaurant service or our receptionist

 

allergens

1: Apio, Sellerie, Celery 8: Frutos secos, getrocknete Früchte, Nuts
2: Sésamo, Sesam, Sesame 9: Moluscos, Mollusken, Molluscs
3: Pescado, Fisch, Fish 10: Cacahuetes, Erdnüsse, Peanuts
4: Gluten 11: Soja, Soy
5: Huevos, Eier, Eggs 12: Altramuces, Lupine, Lupins
6: Lácteos, Milchprodukte, Dairy 13: Sulfitos, Sulfite, Sulfites
7: Marisco, Meeresfrüchte, Shellfish 14: Mostaza, Senf, Mustard