Our menu

Iberian cured ham and bread with tomato

Tuna tartare with Tobiko roe

Melon with Iberian cured ham

Fillet carpaccio with truffle mayonnaise and Parmesan shavings

Duck foie gras with apple curry tatin and mango foam

Garlic prawns

Steamed mussel

Fried squid rings

Fried “chipirones”
(small cuttlefish)

Grilled octopus with yellow chili purée
(ají)

Croquettes of Iberian ham

Smoked sardines on toast with with ricotta cream and beetroot

Variegated Scallops au gratin with red curry
(6 pcs)

Prawns from Ibiza carpaccio with wasabi mayonnaise

Croaker ceviche and sweet potato

Sautéed clams

Confit artichokes and glazed vegetables

“Tropicana” salad
(Lettuce, tomato, onion, fresh cheese, oregano, avocado, and salmon)

Caesar salad
(Lettuce, parmesan, boiled egg, chicken, fried bread and yogurt sauce)

Stracciatella with tomato, basil oil and pickled fruit

Avocado with prawns

Watermelon salad with feta cheese and walnuts

Lobster salad with yuzu sauce

Paella with fish and seafood

Lobster paella

“A banda” rice

Fideuá
(noodle paella) with monkfish, red prawns and seafood

Blind paella with fish and seafood
(without bones and shells)

Creamy rice with variegated scallops, foie and truffle flavor

Paella with chicken and vegetables

Paella with Pluma Iberica de Bellota
(Pluma Iberica is taken from the neck end of the pork loin)

Linguini bolognese

Sautéed linguini with prawns and clams

Cheese raviolis with mushroom sauce and truffle oil

Gazpacho andaluz

Sea bass in salt crust or baked
(Min. 2 people / Price per person)

Salmon in fennel sauce and Basmati rice

Seabass with coconut sauce, citrics and vegetables

Tuna tataki with yakisoba noodles and vegetables

Mixed grill of fish “Tropicana”

Scorpion fish, John dory, Grouper
(€/Kg)

Spiny Lobster casserole
(Min. 2 people - €/Kg)

“Bullit de peix”
(boiled fish stew) with “a banda” rice
(Min. 2 people / Price per person)

Salmorra
(Min. 2 pers. / Price per pers.)

Sautéed Lobster with fried eggs
(Min. 2 people / Price per person)

Grilled Sirloin steak

Grilled Fillet steak

Grilled Pluma Iberica de Bellota
(Pluma Iberica is taken from the neck end of the pork loin)

Escalope milanese
(chicken)

Lamb ribs with tamarind sauce and potato millefeuille

Chimichurri Sauce; Bone marrow Sauce; Mushroom Sauce

Apple Tatin with toffee with icecream

Pistachio cheesecake

Tiramisu

Strawberry pavlova with chantilly

Intense chocolate cake with salted caramel

Crême brûlée with caramelised pineapple

Special Tropicana fresh fruit plate

Lemon sorbet