Bar
Monday–Sunday 17.00–01.00
Hotel bars have historically played a key role in cocktail culture. Inspired by iconic venues and grounded in deep craftsmanship, Bar Manager Andrés Basile presents both new and classic drinks in a modern interpretation. A curated selection of beer, wine, and cider is also served.
½ a dozen oysters with mignonette 195
Kikos 55 Marinated olives 65 Chicharonnes 70 Pommes pailles 70 Almonds 70 Pistachio nuts 120 Gigantes with rosemary oil 90 Cruditées with dip 90 Saucisson sec 120 Banderillas 120 — Comté with fennel 160 Rillette with cornichons 150 Chicken & leek croquetas 160 Anchovies, butter & bread 160 Cucumber sandwich & caviar 290 — A scoop of ice cream or sorbet 70