Menu 2026 - La Cúpula Restaurant & Bar

Get a taste of this menu

Explore the culinary offerings of this restaurant and let yourself be inspired.

Last update

March 5, 2026

Type of cuisine

Mediterranean

Menu photos (2)

All food photos (18)

Preset menus

Explore the chef's selection menus with diverse dishes at fixed prices. Some are bookable via TheFork, while others are available onsite.

Available from Oct 12 to Mar 31

Available from Sep 24 to Aug 31

SNACKS

IBERIAN HAM CROQUETTES: €14
iberian pork lardo veil (4 units)
DAUPHINE POTATOES: €10
black garlic, and brava sauce (4 units) (V)
COD CHURRO: €14
peri peri-seaweed salt, tartare sauce (4 units)
CANTABRIAN ANCHOVIES: €17
brioche, and seaweed butter (4 units)
“GILDA MATRIMONIO”: €14
olives, piparra, boquerón and anchovy skewer (4 units)
NORMANDY OYSTERS NO.3: €34
piparra cream, and caviar (4 units)
100% IBERIAN ACORN-FED “IBÉRICOS TORREÓN” HAM: €41
80g handcut

CAVIAR

Baeri 50g: €125
Servido con blinis y crema agria
Amur beluga 30g: €145
Servido con blinis y crema agria
Amur oscietra 50g: €145
Servido con blinis y crema agria
Oscietra ahumado 30g: €190
Servido con blinis y crema agria
Albino 50g: €245
Servido con blinis y crema agria
Suplemento 5g de caviar baeri: €20
Servido con blinis y crema agria

STARTERS

CONFIT LEEK: €18
romesco, hazelnuts, and black truffle (VG)
CARROT TARTARE WITH ORANGE: €16
buckwheat, nasturtium, and carrot-ginger sauce (VG)
JULIO’S STEAK TARTARE: €29
toasted brioche roll, pickled mushrooms, black garlic, and egg yolk
SEASONAL MUSHROOMS: €20
cured egg yolk, and roasted chicken broth
FERMENTED EGGPLANT: €17
sweet potato purée, and peri-peri sauce (VG)
CURED SCALLOP: €23
cauliflower cream, and nut vinaigrette
RED TUNA TARTARE: €33
smoked paprika, and caviar
WILD SEABASS: €25
cold vegetable broth, and red grapes
ERNEST’S RUSSIAN SALAD: €29
white prawns, and roasted garlic alioli
RED ONION TATIN: €18
Manchego cheese, and acidic herbs (V)

MAIN COURSES

TAGLIATELLE: €29
capers, almonds, lemon, and Parmesan cheese (V)
CHICKPEAS “PEDROSILLANOS”: €27
confit artichoke, black garlic, and kombu (VG)
TURBOT: €39
beans, iberian ham, confit grapefruit
SEA BREAM: €37
caramelized cauliflower, and white prawns
HAKE: €35
parsnip, walnut, and bayleaf
LAMB SHOULDER: €34
spinach, apple, and chestnuts
DUCK BREAST: €38
glazed beetroot, and blackberries
ENTRECOT: €42
celeriac, and green pepper sauce

TO SHARE

BEEF TOMAHAWK: €136
“mojo verde”, and “piquillo” peppers (1.2kg)
THE PALACE BEEF WELLINGTON: €86
iberian ham, chard, and Sherry wine sauce
SEAFOOD CATAPLANA: €165
lobster, white prawns, and lemon
OCTOPUS RICE: €79
turnip tops, and peri-peri oil

SIDE DISHES

HOMEMADE FRIES: €9
saffron alioli (V)
WHITE RICE: €6
bay leaf, and garlic (VG)
ROASTED WINTER VEGETABLES: €11
garlic, thyme, and fresh herbs (VG)
CAULIFLOWER GRATIN: €14
Manchego cheese, and black truffle (V)
BITTER LEAVES SALAD: €9
walnuts, and honey (V)
POTATO PURÉE: €14
butter, and black truffle (V)

Extra

Selección de panes de masa madre, AOVE y aceitunas: €6

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