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Une cuisine unique qui éveillera vos sens
sobrassada (paprika-spiked sausage) and watermelon
Ray, sorrel and lemon caviar
Posidonia sea-grass and red prawn dashi
Seafood consommé made from posidonia sea grass and a katsoubasi of red prawn heads and bodies
Moray eel, local wine and tamarind
All parts of the moray eel cooked in different ways with various textures
Xeixa wheat, stuffed belly and oyster
Xeixa wheat crepes, onion confit and stuffed belly sausage, accompanied by a French oyster warmed in a porc negre sauce and the juice of the oyster itself
Sustainable fish
Fresh fish of the day, caught with respect to the marine environment
Matured meat
Warm tataki of matured meat accompanied by a demi-glace (rich brown sauce) based on Can Rich vermouth. Served with a hollandaise sauce made from aromatic herbs and candied potato
Salicornia (marsh samphire), carob and citrus
Saline and citrus pre-dessert, with an added touch of sweetness provided by carobs prepared in different ways
Ensaimada
Personal version of a traditional Balearic dessert made with black-seed squash
Small petit four land and tradition
95, 00 € TAXES INCLUDED
Du mercredi au dimanche
19h30 à 23h00
Nous ecrire
unicrestaurant@gmail.com
con mucha ilusión y ganas de sorprenderte.
Tradición y pasión se unen siempre en UNIC
con nuevas creaciones de nuestro Chef, David Grussaute,
que te trasladan la esencia de la isla
mientras saboreas Ibiza en cada bocado.