Menu : BIKiNi medi

A satisfying paella that combines both seafood and mountain produce!

Ingredients: Tomato, egg, anchovy olive, anchovy, caper, 3 types of herbs

Bikini's popular item Pate made with fresh liver.

Everyone loves shrimp Ajillo and cream cheese pinchos. * Ajillo...Garlic boiled in oil

You can enjoy bite-sized pintxos in small portions. This is our restaurant's most popular dish. Maybe one plate per person.

Ingredients: Trebeles (white pork) Birta is something that is thinly sliced using a planer. Cut with a slicer. Prosciutto made from white pork from Trevelles is healthy and of high quality. It has a refreshing taste, so it goes well with white wine.

Iberico Salchichón is a salami sausage made by coarsely ground Iberico Bellota pork, spices, and crushed black pepper added as an accent when eaten, stuffed into intestines, and then aged and dried for three months.

Iberico Chorizo: A non-spicy salami sausage made by coarsely ground Iberico Bellota pork, stuffed with Spanish sweet paprika, and then aged and dried for 3 months.

The key is the honey in the homemade dressing.

Enjoy with semi-dried tomato dressing.

marinated seafood

A dish made with seasonal vegetables grilled on an iron plate. Vinaigrette sauce: capers, cornichons, EX olive oil A popular Bikini product.

The main dish is Iberico pork Prosciutto and white sauce. Spanish Croquette are basically cream Croquette that can be eaten in one bite.

It is made with salted cod called bacalao and egg white to give it a fluffy texture. This is one of Chef Jose's signature dishes.

This is one of our popular products. Recommended with red wine.

Iberian pigs are Spain's most famous brand of pigs raised using acorns as feed. The aroma and flavor of nuts melts into the fat content. Among them, the rarest part is Pluma (rib roast kaburi). Please try it at least once.

The paella soup stock is prepared by hand from the sea bream for 5 hours every day. The rice absorbs the flavor of the ingredients and is cooked with particular attention to texture.

Traditional Catalan paella uses pasta (fideo) instead of rice. The seafood stock soaks into the pasta well, and the charring is perfect. The key to eating this is to eat it as is without mixing the crispy texture of the pasta with the moist texture of the aioli sauce. *To bring out the authentic taste, we cook without adding any other ingredients. Medi exclusive style

This dessert is the prototype for creme brûlée. It is characterized by being finished with a grilled trowel. You can enjoy the delicious aroma.

The dough was made from flour, eggs, etc., and fried using a floron device (shaped like a flower petal). Drizzle with anise liqueur if you like and enjoy. Marina is the name of Chef Jose's daughter. This sweet is memorable because it was served at festivals in his grandmother's village when the chef was a child.

A dessert layered with three types of oranges. At the bottom is homemade marmalade, on top is fresh orange, yogurt, and finally orange sorbet.

A Chocolate filled dessert that allows you to enjoy three different textures. Enjoy the different textures and temperatures of rich Chocolate cake, homemade Chocolate ice cream, and thinly baked Chocolate cookies.