Creamy cannelloni with homemade sauce and a savoury cracker.

A traditional Korean everyday dish made with rice sautéed in butter, soya and kimchi, topped with a fried egg, slow-cooked Korean-style bacon and crunchy nori seaweed. A rich and satisfying dish that balances the spicy flavour with the creaminess of the egg.

Recommendation: Pisco Molón cocktail

A rice bowl served in a hot stone bowl with sautéed vegetables, egg yolk, beef tenderloin —or mushrooms or bacon— and ssamjang paste, mixed and cooked at the table. Ssamjang is a traditional Korean fermented soya bean paste.

Recommendation: Malinoose cocktail

Marinated in our homemade sweet bulgogi sauce made with pear, spring onion and soya, served with rice and vegetables.

Recommendation: Sapphire Mule cocktail

Slow-cooked pork knuckle finished in the oven, glazed with a spicy sauce made from its own juices and served on a bed of creamy potato parmentier.

Recommendation: Caribbean Basin cocktail

Brioche bun with beef, Korean mayonnaise, cheddar cheese, lettuce and tomato.

House burger served in a brioche bun with two types of meat —beef and pulled pork—, kimchi mayonnaise, red onion and cheddar cheese. Served with chips.

Recommendation: Selva de Hadas cocktail

Korean-style seasoned prawn burger with sweet chilli mayonnaise, pickles, a fried egg and lamb’s lettuce, served in a fluffy bun with chips.

Pork secreto marinated in honey and soya sauce, served with couscous and apple compote.

Grilled 500 g beef ribeye, served on the bone with chips and cherry tomatoes.

An 180 g grilled octopus leg served on a bed of kimchi trinxat. Trinxat is a traditional dish from the Pyrenees. At Éter, we prepare it with mashed potato and our homemade kimchi.

A delicately glazed salmon fillet with our house sauce, served on steamed white rice with crunchy red onion and creamy aioli.

Recommendation: Mister Bombay cocktail