Reservation

Starters to share

Flame-cooked eggplant caviar, Sardinian bread

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Roman artichoke salad

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Selection Oysters in ceviche

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Our Bravas

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Pimientos del Padron

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blue crab mimosa Egg “mayo”, horseradish

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octopus gallega

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Burrata, parme’s ham, fig and basil

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Duo of Anchovies marinaded peppers basil oil

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Urchins and tobiko tarama, blinis and lime

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