Bóho Club Restaurante

Consisting of a total of 9 dishes (7 savoury dishes and 2 desserts)

Accompany this menu with a wine pairing led by our team of expert sommeliers.

Consisting of a total of 6 dishes (5 savoury dishes and 1 dessert)

Accompany this menu with a wine pairing led by our team of expert sommeliers.

National, sourced from different milks and maturation processes. Ask about our cheese selection.

D.O. Guijuelo, Iberian pigs raised in freedom fed on acorns and fruits of the Dehesa region

Seasoned with ponzu, toasted buckwheat, avocado cream, and wasabi crème fraiche

Beef tenderloin with classic seasoning, pickles, and cured egg yolk

Cold smoked corn soup, lightly spicy, accompanied by roasted avocado mojo and pickled vegetables

With seasonal tomatoes, artisanal burrata, basil cream, and sun-dried tomato pesto

Creamy, finished with a red king prawn carabinero tartar seasoned with its own juice on a light avocado cream

Smoked national beef tenderloin, roasted at a low temperature, in a Vitello Tonatto sauce, capers, and pickled onions

Roasted red mullet with creamy brie rice, and onion demiglace

Wood-fired Angus tenderloin, classic sauce with veal jus, mashed potatoes, foie and seasonal truffle

With green jalapeño gazpacho and cilantro oil

French oysters from Marennes-Oléron No. 2, sweet and light flavour, served as follows: - Natural with Guadalhorce lemon wedges - With homemade ponzu, soy and citrus-based sauce - Michelada style, with the classic Mexican cocktail version made with beer - With yellow chilli ceviche - In a mango ceviche with chili and fresh cilantro

This caviar of Russian origin takes 7 to 9 years to produce. A firmer roe with nuances that remind of walnuts and a subtle iodine aroma

This caviar of Russian origin takes 18 years to produce. Lighter roe with a lingering persistence on the palate and a soft and delicate texture. Our caviar is always served with homemade Blinis, creme Fraiche and butter

Creamed with puntalettes, a light herb pesto paired with coconut, citrus, and mascarpone cheese, finished with grilled mini vegetables

With XO sauce, maple, creme fraiche and herbs

Roasted in a wood-fired oven, with light red curry and coconut sauce, fried coconut, kale and herb pesto

With a light cold cream of cashew nuts, grapefruit, toasted pine nuts, extra virgin olive oil and herbs

With cured egg yolk, smoked eel and mushroom consommé

With a tom yum broth made from fish stock, coconut, citrus, and grilled asparagus with a yuzu vinaigrette

Grilled with pilpil and fennel

Red tuna stewed, spring onion purée, saffron emulsion and fresh lasagne slices

Low temperature fried octopus with green mojo, carrot purée and its own salad

In cocoa, white fat escabeche, Iberian pork jus, roasted cauliflower, pickled caper berries, mustard, and toasted hazelnuts

Low-temperature roasted, with a butter and Iberian pork jus brine, cane honey, pineapple with yuzu kosho and herb crème fraîche

Low-temperature cooked, glazed with veal jus, accompanied with a grilled lettuce heart with miso butter

Accompanied by mini corn on the cob and roasted spicy mashed potatoes with chestnut toffee

sautéed with butter

with butter

roasted in a wood-fired oven

sauce with veal jus, cream, and toasted pepper

with tarragon butter and egg yolk

with veal jus and seasonal truffle

with chopped herbs, olive oil, garlic, fresh chili, and spices

sauce with butter, veal jus, and oloroso wine

sauce with a cream base and gorgonzola cheese

Chocolate cream, cocoa crumble and carob crumble with roasted banana ice cream

Toasted meringue, lemon cream, candied peanuts, citrus sable, and mint sorbet

Very creamy, with coconut and vanilla chantilly, citrus crumble, and lime

Pavlova, pistachio chantilly, dry meringue with raspberry ice cream and sherry vinegar

Creamy, seasonally changes - please ask your server for this seasons' cheesecake variety

Miso toffee, corn cream, caramelised popcorn, passion fruit and mango