Motes Corte Inglés

Pickled piparra pepper with anchovy.

Piparra peppers and white anchovies.

Cured beef, quail egg, and cheese.

Octopus, gherkin, spring onion, and pepper

with manchego cheese

wheat

eggs

Fish

Smoked sardine sandwich with creamy piquillo pepper.

Toasted bread with an olive and cream cheese pâté, topped with anchovy and white anchovy – the perfect pairing.

Lamb’s lettuce, arugula, caramelized peach, Iberian ham and burrata, dressed with apple balsamic glaze.

Seasonal sliced tomatoes with pickled onion, piparra peppers, and white anchovies in vinegar.

Fish

Silky prawn scramble served with potatoes for dipping.

Fish

Shellfish

With tuna belly and avocado

Fish

Mix of lettuce, Valencian tomato, hard-boiled egg, crispy onion, tuna and carrot

Fish

wheat

eggs

Romaine lettuce, breaded chicken thigh, homemade Caesar dressing, cherry tomatoes, bacon, Parmesan shavings and croutons.

wheat

eggs

Seasonal sliced tomatoes with pickled onion, piparra peppers, and white anchovies in vinegar.

Fish

Lamb’s lettuce, arugula, caramelized peach, Iberian ham and burrata, dressed with apple balsamic glaze.

Loaded with prawns, fried egg, prawn head oil and truffle sauce. Even better than it sounds.

Fish

eggs

With kimchi mayonnaise, mango, and avocado.

wheat

Fish

Am

Sesame

eggs

Served over avocado purée.

wheat

Fish

eggs

Sesame

Am

Served with potatoes dressed with lemon, olives, and a touch of Mery sauce.

Fish

crispy and juicy.

wheat

eggs

Creamy octopus croquette with chipotle mayonnaise and smoked paprika (Pimentón de la Vera).

Served with Tabasco mayonnaise

Golden octopus served with creamy sweet potato and sun-dried tomato parmentier and almond flakes.

eggs

Fish

Fried eggs served on sautéed potatoes with garlic and covered with Iberian ham

eggs

Patatas bravas served with Tabasco mayonnaise.

eggs

Am

Mollera, white anchovies, and baby squid.

Fish

eggs

Silky prawn scramble served with potatoes for dipping.

Fish

Shellfish

Shrimp sautéed with olive oil and garlic slices.

Tender baby squid quickly sautéed over high heat, with diced aubergine, spring garlic, romesco sauce, and a delicate veil of cured Iberian pork jowl.

Cannelloni filled with king prawn and leek béchamel, oven-gratinated with onion sauce and mozzarella.

Country bread toast with our tomato lightly rubbed with garlic and topped with generous slices of Iberian ham

wheat

Rustic country cristal bread, soy-marinated salmon, fresh cheese, avocado and kimchi mayonnaise.

wheat

Sesame

Fish

Am

Butter brioche filled with pulled pork, mayonnaise, barbecue sauce and crispy onion.

eggs

wheat

Ham and Manchego cheese sandwich on freshly baked glass bread accompanied by French fries.

wheat

Freshly baked cristal bread with beef sirloin, Brie cheese, arugula and caramelized onion, served with French fries.

Freshly baked glass bread filled with sautéed cuttlefish, Mery sauce and served with French fries.

Freshly baked cristal bread filled with battered Patagonian squid and coriander aioli, erved with French fries

Served with truffled mashed potatoes

300 grams.

Dry-aged ribeye steak (25 days aged), served with fries, padrón peppers, and cherry tomatoes.

Burger served in a butter brioche bun with honey mustard sauce, goat cheese, bacon jam with caramelized onion, and arugula.

Boneless breaded chicken thigh with sautéed portobello mushrooms, caramelized onion, and Edam cheese.

DRY-STYLE RICE OR CREAMY RICE.

Fish

Shellfish

Milk bun soaked in english cream with Baileys, browned with butter and served with coffee ice cream

100 %.Tempranillo. Aged for 7 months in new French oak barrels

100% Tinto Fino (Tempranillo). Aged for 12 months in new French oak barrels.

100% Tinto Fino (Tempranillo). From the Paraje del Camino de los Frailes, with vines planted between 1940 and 1956. Aged for 15 months in 500-litre French oak barrels

100% Tinto Fino (Tempranillo). From the Torrosillo vineyard, planted in 1950 at an altitude of 840 metres on clay soils with limestone strata in La Horra. Fermented in two 2,000-litre French oak vats made from extra-fine grain oak, then aged for 18 months in oak barrels. Exclusive production: 4,500 bottles.

Produced from selected vineyards with an average vine age of 35 years in the municipality of Pedrosa de Duero. Aged for 12 months in 300-litre French oak barrels.

Tempranillo Blanco, Malvasía and Sauvignon Blanc.

chardonnay

100% Organic Verdejo. D.O. Rueda. From vineyards with an average vine age of 30 years.

100% verdejo D.O RUEDA.