Discover in our menú the deepness of mediterranean cuisine with touches of traditional korean cookery.
- Vegetables
- Mushrooms
- Pickles
- Bud
- Steamed white rice
– Mayosoja
– Ssamjan
(Slightly spicy)
Candied and fried potatoes with korean spicy sauce and sesame oil sauce
Recomendation: Éter Spritz cocktail
Creamy salad, marine and lightly spicy. It cames from a traditional salad with a korean touch with gochujang
mayonnaise and pickle radish
Recommendation: Caribbean Basin cocktail
(Small: 2 pcs / Large: 4 pcs) Croquettes with an intense flavor and finished with a traditional claiming pink sauce, but with a slight spicy and smoky point of gochujang; Korean chili powder and crispy nori seaweed. (1) (7) (2)
Recommendation: Sisho Colins cocktail
(Small: 2 pcs / Large: 4 pcs) Croquettes with an intense flavor and finished with with lemon aioli (1) (7) (11)
Recommendation: Sisho Colins cocktail
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
(Ask for availability) Fresh product for a perfect moment, it can be with kimchi juice or natural.
Recomendation: Mango Mery cocktail
Fried corn tortilla with bud and scallops at low temperature.
Recomendation: Mango Mery cocktail
Fried baby squids with lime mayo and cochugaru (korean chili flakes). (1) (3) (6) (13)
Recommendation: Sisho Colins cocktail
Our mini brioches filled with pulled bull’s tail and topped with a bulgogi mayo. (1) (3) (6) (11) (12)
Recomendación: cóctel Negroni Lapsang
Flower shaped fried artichokes, crunchy and tender, served with romesco sauce (made with tomatoes, “ñora”, hazelnuts, vinegar and bread, typical from Catalunya), and topped with nori algae. (1) (4) (6) (8) (12)
Recomendación: cóctel Pasión de Roku
Korean word to refer a pasta filled with with veal and pork meat, with a touch of washed kimchi (not spicy), with a side of homemade hoisin sauce, with honey, soy sauce and sesame oil. (1)
Recommendation: Sisho Colins cocktail
Korean-Valencian fusion with a craft farton (sweet bread), ironed and served with steak tartar seasoned
traditional to wich we add daikon turnip pickle and fermented chili paste. It ends and balance with a creamy
and acid lemon salted curd and a crunchy seaweed
Recommendation: Cocktail Señor Bobby / Mister Tangerine
Burrata salad on top of a roasted and smocked aubergine with kimchi, refreshed with bean sprouts and bulgogi sauce
Recommendation: Caribbean Basin cocktail
“Taco” with a lettuce leave as a base, with shiso, rice, slow cooked pancetta and a semi spicy sauce, typical from Korea. (1) (6) (12)
Recommendation: Cocktail Pisco Molón
Grilled aubergines, Korean romesco, mustard seeds glaze, black garlic, miso, garlic flower and honey emulsion and seasonal figs
Recommendation: Cocktail Pisco Molón
Hamburguesa de la casa para los amantes de éstas. Con pan de cristal y doble carne: vacuno y pulled pork; mayonesa kimchi, cebolla morada y queso cheddar. (1) (7)
Recommendation: Cocktail Selva de Hadas
Beef burger with korean mayonnaise, tomato and chedar cheese
Recommendation: Cocktail Selva de Hadas
A shrimp burger with a korean style seasoning, with sweet chili mayo, pickles, egg and canons, all inside a
fluffy bread
Recommendation: Cocktail Selva de Hadas
A traditional Korean dish for every day made with buttered rice, soya and kimchi served with an egg on top,
aromatic bacon cooked in a slow temperature on korean style and crunchy seaweed. An easy dish and
satiating wich equilibrates the spicy and creamy taste of the egg
Recommendation: Cocktail Pisco Molón
Hot stone served with rice, fried vegetables, yolk, mince beef and sammjang paste wich you mix and cook on the table with the hot stone. (Vegetarian option with tofu) The sammjang paste is a tipical Korean paste of fermented soybeans
Recommendation: Cocktail Wiliam Pears
Our home marinated pork ribs, slow cooked for nine hours, glazed with a korean barbacue, sesame seeds and a side of rice and salted vegetables. (1) (4) (6) (7)
Recommendation: Caribbean Basin cocktail
Tender and juicy piece of pork meat, grilled to your taste and sided with vegetables cooked with a korean butter seasoned with soy sauce, rice vinegar and korean sake. (1) (6) (11) (12)
Recommendation: Cocktail Dragón Margarita
Marinated shoulder muscle with sweet and sour sauce served with couscous and applesauce
Recommendation: Cocktail Dragón Margarita
Chicken cooked with vegetables and with a bulgogi sauce (made with pear, shallots, garlic, soy sauce and sesame oil), with a base of sticky rice. (1)
Recomendación: cóctel Sapphire Mule
Grilled beef ribeye steak 500gr served with his bone, fried chips and tomato cherry
Recommendation: Cocktail Archivos Escoceces
with hot korean sauce and vegetables
Octopus leg 180gr grilled and served on kimchi "trinxat". "Trinxat" means a tipical elaboration of pyrenees, it
has potatoes, cabagge and bacon. In Éter we like to fuse this elaboration with our homemade kimchi
Recommendation: Cocktail Archivos Escoceces
Battered hake loins with a honey and soy sauce and crispy tapioca. (1) (3) (4)
Recommendation: Cocktail Archivos Escoceces
Unctuous toast with a light passion fruit cream and ice cream. (1) (7) (8) (5)
Recommendation: Cocktail Espresso Club
(1) (3) (7) (8) (5)
Recommendation: Cocktail Espresso Club
(1) (3) (7) (8) (5)
Recommendation: Cocktail Espresso Club
(1) (3) (7) (8) (5)
Recommendation: Cocktail Espresso Club
(7) (8)
Recommendation: Cocktail Espresso Club
(7) (8)
(8)
(7) (8) (5)
*Los postres se pueden servir sin frutos secos y sin cacahuetes (alergia (5) y (8))
1. Gluten / 2. Crustaceans / 3. Eggs / 4. Fish / 5. Peanut / 6. Soya / 7. Milk / 8. Nuts / 9. Celery / 10. Mustard / 11. Sesame seeds / 12. Sulfur dioxide and sulfites / 13. Mollusks / 14. lupins
