Sazonia.

Lettuce, blueberries, blackberries, raspberries, goat cheese, orange, nuts, cane honey vinaigrette.

4 units, stew with beef, cheddar cheese in corn tortillas, and on the side pico de gallo with jalapeños and lime.

4 units, chopped vegetables, cheddar, jalapeños and lime.

Chicken wings seasoned with basil and soy.

Iberian fan-shaped piece and chorizo made in Salobreña (the Malaysia thing was a joke) grilled and sliced, accompanied by real chips and green peppers from our valley.

Anchovy osmosis with cilantro and garlic, topped with real chips and eggs.

Portion of very fresh grilled sardines.

Authentic fried calamari, served on a bed of crispy fries and accompanied by fried local peppers and two surprise sauces.

Steamed mussels in coconut milk with cilantro, ginger, and sauteed vegetables. Served with squid ink noodles with a touch of spice.

Using tomatoes from the Salobreña region, peppers, zucchini, and eggplant, we make the base of a ratatouille, which we then top with mango or seasonal figs. We serve it with Parmesan pearls and two fried eggs.

Complete burger for the classics: Sourdough bread, 160g of beef, cheddar cheese, mayonnaise sauce, red onion, tomato, lettuce and pickles.

The burger that will take your palate on a journey through its range of flavors: Potato brioche bun, 160g of beef, goat cheese, bacon jam, mushroom pâté, lettuce and pickles.

Dripping burger with a tsunami of flavor, potato brioche bun, double beef, double cheddar cheese, bacon and fried egg with a yolk about to explode.

The finest burger on the menu: Potato brioche bun, 160g of beef, pomegranate sauce, parmesan cheese, tomato, red onion, arugula and pickles.

Slice of rustic bread, olive oil, chocolate and flaked salt.

Homemade dessert with Parmesan cheese, red berries and whipped cream.