Tomatoes in sauce, aromatic herbs with a capers base 17€
Spider-crab, caulifl ower and toasted corn juice 27€
Shrimps, pod and peach 26€
Prawn, zucchini fl owers, plum, mint and curry 33€
Tempered foie gras, eggplant, makil goxo and tea 23€
Anchovies, stewed quinoa and sage 18€
Candied baby squids and black olive broth 34€
Fried hake, “cabello de angel” pumpkin and green sauce 30€
Tuna belly, tomato and green peppers juice 33€
Duck foie gras, green lentils cream, garlic and chervil 35€
Veal sweetbreads roasted in black butter, broccoli leaves, pepper and nutmeg 31€
Beef tenderloin, caulifl ower puree, garlic stalks, mint and coriander 30€
Rack of lamb, swiss chard stems, pumpkin seeds and fenugreek 32€
Peach, lemon thyme, vanilla and iced almond milk 12€
Strawberries, apple and fenugreek ice cream 12€
Mochis...Honey, lime and rosemary, Rice pudding, Plum and almond, Coffee, mascarpone cheese and cocoa 12€
The artist Jeff Koons, creator of one of the signature pieces of work in the Guggenheim Museum, Bilbao, as Puppy is, refers to art as something that is not an object, but rather in the mind of the observer.
This same line of thought is what the restaurant Nerua wishes to convey, getting visitors to create their own dining experience, making the means to do so accessible to the diner.
Our language originates in reflection, coupled with innovation, and is transferred to all aspects of the restaurant, integrating the senses.