The Signature Menu.
Six dishes that tell who we are. Brioche with caviar, Old Cow carpaccio, house-cured foie, creamy morel rice with truffle and red prawn, catch of the day and our Beef Wellington. The cooking of Aflamas concentrated in a single table.
Six dishes, one statement.
It's not the most expensive menu, nor the longest. It's the menu that best tells who we are.
The Signature Menu is not just any tasting menu. It is the signature of Pau Pérez, a personal selection of the six dishes that best explain the cooking of Aflamas. Brioche with caviar to awaken the palate, Old Cow carpaccio to understand what it means to age meat in-house, foie cured for weeks, creamy morel rice with truffle and red prawn, catch of the day from the market and, to close, our Wellington.
Each dish answers to a different technique and a different product. The pairing between them is the story: from the coldest bite to the hottest, from the lightest to the boldest, from the most classical to the most reinterpreted. A progression designed to reveal the cooking layer by layer, without overwhelming but without shortcuts.
It's the menu we recommend when someone visits for the first time and wants to truly understand what we do. More complete than the Seasonal, more focused than the Tasting Menu. The balance between ambition and restraint. That's why it is, year after year, the most booked of the house.
Served across two services: lunch and dinner, every day we're open. If you'd like a wine pairing, our sommelier offers a four-glass selection that crosses local produce with international wines. If you have any allergies or intolerances, we adapt the entire menu with 24 hours' notice.
Eight courses, in order.
The menu is always served in the same order: two cold, one warm, two hot, a main, pre-dessert and dessert. From least to most intense, leaving space between courses to appreciate each technique. Our floor team explains every dish. Book 24 hours in advance if you have any allergies or intolerances.
Artisan brioche, jowl and caviar
A fluffy brioche of enriched dough, toasted to order until golden. Spread with truffle butter, a spoonful of sour cream, a paper-thin slice of house-cured jowl and caviar to finish. Mineral, unctuous, buttery. The bite that sets the tone for the entire evening.
Served warm, eat in two bitesOld Cow Carpaccio and pickles
Paper-thin slices of Old Cow aged in our own chamber, almost translucent on the plate. Over the meat, capers, house pickles that bring acidity and crunch, and some freshly-baked butter grissini. The meat turns transparent; the pickles awaken; the grissini crunches.
Old Cow aged in our own chamber
«Crocanti» of cured Foie artisan Duck
Whole duck foie cured for weeks in salt and spices, until reaching a firm texture and deep flavour. We coat it in a crocanti of toasted almonds, pure cocoa and a blend of exotic peppers. The most difficult technique on the menu: too-short a curing and the foie breaks; too long and it dries out.
Cured for weeks in-houseCreamy morel rice, truffle and red prawn
Our bomba rice slowly mantecato with mushroom stock, bound with aged parmesan and butter. The morels bring a deep umami enhanced by freshly-grated black truffle. We finish with a Mediterranean red prawn barely seared over the brasa, melting on the heat of the rice. Unctuous, earthy, marine.
Truffle and red prawn added at the passCatch of the day over the brasa
The piece is chosen by Pau every morning at the market: turbot, wild sea bass, red snapper, red mullet. Whatever comes in best that day. We cook the supreme over marabú and holm oak charcoal, until the skin crisps and the flesh stays pearly in the centre. We pair it with an infused coconut sauce and aubergine slowly smoked over the embers.
The floor team will confirm the fish of the day
Our spiced Beef Wellington
Beef tenderloin wrapped in artisan butter puff pastry, spiced with our own blend nodding to North Africa. We roast it until the pastry crisps and the meat stays pink at the centre. Served with toasted pine nuts and a fresh Greek yoghurt sauce with fermented black lemon and basil. The classic recipe reinterpreted with the citrus contrast that defines it.
We show the whole piece before slicingCocoa Textures
A sweet transition before dessert. Artisan Valrhona 70% chocolate ice cream over warm cubes of brownie with walnuts and a crunch of pure cocoa. Three different textures of the same ingredient: creamy, fluffy, crunchy. Closes the palate between savoury and sweet.
Three textures of the same cocoaBrioche, Torrija style
We close as we began: with brioche. This time soaked in milk infused with vanilla and cinnamon, caramelised in the pan to a crisp outer crust and a melting heart. Served with hazelnut praline and house-made vanilla ice cream. A classic dessert executed without tricks, with pure produce.
We close as we began: with briocheAll that's left is tasting it.
The menu is described, the techniques explained, the price clear. What matters now is the table: the exact moment when the waiter opens the first brioche and the truffle butter starts to perfume the entire dining room. Book now and choose your night.
Signature Menu
Available lunch and dinner · 2h 15min duration · 24h notice for allergies