Guzzo (Cardápio)

To eat (English)

TO START

Catalan bread with tomato | v

Spanish 'paleta de bellota board, 50% iberian (100grs) | GF

Artisanal cheese board by VilaViniteca (3 varieties) 200grs | VG GF

Our homemade lamb croquettes with a touch of black garlic alioli - 2 ud

Truffled cheese fritters - 2 ud | VG

Crunchy cone stuffed with corn and pecorino cheese - 2 ud | VG

Our meatballs in their sauce - 3 ud | VG

Crispy yucca with chili salt, avocado and coconut cream | V GF

Our pastrami, cabbage and melted cheese bikini sandwich -

Artisanal burrata, with tomatoes, seasonal fruit and Kalamata olive cream | VG GF

Low-temperature cooked eggs, potato and mushroom foam with crispy chips | VG

Octopus, potato and olive salad | GF

Mussels in white wine, rosemary and shallots | GF

MAIN COURSES

Mushroom risotto and veal cheek cooked at low temperature | GF

Grilled squid with capers, spinach and roasted cauliflower purée and bagna cauda

Potato gnocchi, cream cheese and basil pesto | VG N

Flank veal steak, mashed potatoes and shallot sauce

THE CHEF'S SPECIALS

Stake tartar, crispy topinambur and puff pastry toast

Vegan roasted celery ceviche, coconut and lime sauce, with a pineapple and sweet potato emulsion | V GF

Salmon tartare, tangerine emulsion and avocado sauce, fried banana

DESSERTS

Choco-milk panna-cotta, dulce de leche mousse and crispy cocoa

Candied quince, vanilla cream, crispy nuts topping

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