Éter Valencia (Aragón)

(Check availability) Fresh product (Oyster Utah Normandy) for a perfect evening, can be served with kimchi juice or plain.

Fried corn tortilla with bud and scallops at low temperature.

Recommendation: Dragon Margarita cocktail

Creamy, marine and slightly spicy salad. Part of a traditional salad, we add a Korean twist with gochujang mayonnaise and pickled radish.

Burrata salad on a base of aubergine, rice and kimchi, refreshed with sprouts and a touch of bulgogi sauce.

Recommendation: Caribbean Basin cocktail

Deep-fried potato confit with Korean spicy emulsion and sesame oil aioli

Korean fried chicken. Tasty and festive dish, typical from Korea made with fresh chicken marinated during 12 hours, deep fried and covered with a semi sweet and sour homemade kétchup with gochujang and garlic. (1) (6) (9) (11)

Recomendation: Éter Spritz cocktail

Korean term for stuffed pasta, specifically minced meat and homemade kimchi with hoisin sauce, honey, soy and sesame oil.

Recommendation: Don Paloma cocktail

Fried artichoke, crispy and tender, served with romesco sauce (a sauce made from tomatoes, ñora, nuts and vinegar) and dehydrated nori seaweed.

Recomendación: cóctel Pasión de Roku

Recomendación: cóctel Negroni Lapsang

Valencian-Korean fusion with a handmade fartón from our workshop, ironed and served with steak tartar, seasoned in a traditional way, to which we add pickled turnip and fermented chilli paste. seasoned in the traditional way with the addition of pickled turnip and fermented chilli paste. It is finished and balanced with a creamy, tangy, salty lemon curd (the lemon cream of the lemon pie) and crispy kim kelp.

Recommendation: Mister Bombay cocktail