Five rice dishes finished in the wood-fired oven

Every rice dish on our menu is finished in the wood-fired oven. They spend their final stretch inside the oven, where the heat comes from above and from the sides at once, not just from below as it does on a hob.

What the wood-fired oven brings

The heat in the oven is dry and all-enveloping. The top of the rice toasts, the grains finish cooking evenly and the wood leaves a smoky note. The same oven bakes the provolone from our starters.

The five on the menu

• Creamy oxtail rice. Rich and full of flavour, with slow-stewed oxtail.
• Ibérico secreto and mushroom rice. With Ibérico secreto, seasonal mushrooms and a smoky touch.
• Ibérico presa and porcini rice. With Ibérico presa, porcini and an aromatic house stock.
• Black rice with squid and king prawns. Intense, with squid in its ink, king prawns and roasted lemon aioli.
• Free-range chicken and Ibérico chorizo rice. With free-range chicken, Ibérico chorizo and a delicate smoky touch.

Two of them use the same Ibérico cuts that come off the grill, secreto and presa. Prices are on the menu.