Sample menuWritten to the vessel
Spanish menu — for a private table
By Chef Jose Collado · Written for private charter service
By Chef Jose Collado · Written for private charter service
A staple of Spanish cuisine, this hearty omelet hails from Navarre and is made with Piquillo peppers, La Rioja onions, and free-range Navarre eggs, all sautéed in Navarra's Arbequina olive oil.
A traditional Basque dish, this features salted codfish sourced from the Bay of Biscay, slowly cooked in a rich sauce made from rehydrated Choricero peppers, ripe tomatoes, Ibarra onions, and aromatic garlic, all sautéed in Basque olive oil.
A refreshing cold tomato-based soup hailing from Andalusia, this dish combines ripe Pera tomatoes, cucumbers, green peppers, Cebolla de Fuentes onions, and garlic, all blended together with extra virgin olive oil from the Sierra de Cazorla region and a touch of Sherry vinegar.
A beloved Madrid tapa, this dish features tender squid sourced from the Mediterranean, cleaned and cut into rings, soaked in whole milk to tenderize, then coated in a seasoned flour mixture and fried until golden using Spanish sunflower oil.
A timeless celebration of Valencian heritage, this authentic paella showcases free-range Castellana Negra chicken and locally raised Iberian rabbit sourced from family farms in the Albufera region. Premium Bomba rice cultivated in the fertile wetlands of Valencia is simmered with hand-picked Valencian garrofó and fresh flat green beans, then delicately infused with high-grade saffron from La Mancha and extra-virgin olive oil pressed in local Ribera mills. Cooked in a traditional wide, shallow paellera over an open fire to develop a perfect socarrat, every bite is a tribute to the region's rich agricultural legacy.
A celebrated specialty from Aragon, this dish features young, tender lamb sourced exclusively from local PGI-certified breed Raza Aragonesa. Raised on natural pastures and nourished with mother's milk and high-quality cereals, the lamb is prized for its delicate, melt-in-your-mouth texture and subtle, balanced flavor. Expertly roasted with locally grown potatoes and infused with aromatic mountain herbs like rosemary and thyme.
Sourced from the rolling green pastures of the Rías Baixas, our sirloin comes from Finca O Xil, a celebrated Galician farm known for its sustainable, grass-fed cattle. Beef is meticulously dry-aged in state-of-the-art cellars for 45–50 days under precise temperature (around 2°C) and humidity controls. This slow dry-aging process allows natural enzymes to break down muscle fibers, deepening the beef's rich, umami flavor while developing a distinctive, nutty aroma.
Experience the coastal flair of Huelva with our Gambas al Ajillo — PDO-certified Gamba Roja, dry-brined and seared in century-old Andalusian olive oil, bursting with sizzling garlic and a hint of red chili.
Our version features award-winning Kennebec potatoes from Finca El Palmar — a family-run farm on the outskirts of Madrid — double-fried to a perfectly crispy exterior and fluffy interior. Topped with a spicy, robust bravas sauce made from sun-ripened tomatoes grown by the local La Tomatera cooperative, infused with traditional smoked pimentón de la Vera and a dash of cayenne, and finished with a sprinkle of Guadarrama mountain sea salt.
Delight in this traditional Sevillian dish featuring tender chickpeas and fresh spinach, harmoniously seasoned with garlic, cumin, and smoked paprika. Our chickpeas are sourced from local Andalusian farms, known for their rich, nutty flavor, while the spinach is harvested from the fertile fields surrounding Seville, ensuring freshness and regional authenticity.
Tender, hand-harvested white asparagus from Navarre's Ebro Valley, grown under shade for a delicate, sweet flavor. Served simply with extra virgin olive oil, garlic, and a hint of smoked paprika to let its natural elegance shine.
Grown in the heart of Padrón, A Coruña, these peppers are hand-harvested from Finca Os Padrón — renowned for its volcanic, nutrient-rich soils and a unique Atlantic microclimate. Sautéed in robust extra-virgin olive oil from the local Olii de Padrón cooperative and finished with pure Atlantic sea salt.
Delight in this classic Spanish treat featuring crispy churros made from 'Recio' wheat flour sourced from Campos de Castilla, fried in Andalusian extra virgin olive oil, and dusted with sugar. Paired with a rich, thick hot chocolate crafted from single-origin cocoa beans harvested in Chiapas, Mexico, this combination offers a perfect balance of textures and flavors, ideal for breakfast or an afternoon indulgence.
Indulge in this moist, flourless almond cake made from Mallorcan almonds sourced from Finca Sa Teulera in the Llevant region. Served alongside creamy almond ice cream.
Chef Jose Collado
Senior Sous Chef