Trending dishes

Chulisima Burguer

Burger with lettuce, tomato, homemade bbq sauce, caramelized onion and pickles. Served with baked potatoes and vegan aioli. Gluten free option.

Tennessee Baos

Our own recipe steamy bread, stuffed with heura cooked as pullpork style, pineapple, onion and vegan aioli

Bali Bowl

Peanut sauteed quinoa served with spinach, corn, mushroom, green beans, edamame, and coconut-sweet potatoe cream

Pepito Hipster

Our supercool version of typical spanish sandwich. Sesame bread filled with veggie steak, green pepper and vegan aioli. Served with carrot chips

Dear Boniato

Stuffed sweet potatoes, vegetable stew, almonds, sweet and sour sauce and black sesame

Pasta Malasaña Style

Pasta served with basil pesto, portobello mushrooms, shitake, parmesan cheese, and spicy sauce. Vegan option. Glute- free option.

FUNKY MONKEY

Gin Homemade Lavender cream Homemade Kaffir lime and citrics cordial Salty lemon water Lavender perfum Nutmeg

Super Picnic

To share: homemade guacamole, chickpea hummus, cream cheese, aubergine sauce with onions and red tomato pesto. Accompanied by focaccia, raw vegetables, plantain patacones, Raw crackers and corn nachos

Blue Pasta

Blue spirulina spaghetti with sage and lemon. Candied tomatoes, black olive powder, edamames and parmesan.

Brutal bao with meat cooked at low temperature, spicy sauce and pikes

Chulapas potatoes

Oven baked potatoes served with vegan aioli, chilli sauce and home made ketchup

Truffled Pizza

Taken from our stone oven, with portobello mushrooms, tartufata sauce, mozzarella and caramelized onion. Vegan option

LocaMissYou

Our tiramisu, with orange and basil mascarpone, cookie base, coffee and lemongrass

Margarita pizza

Stone oven Baked pizza with tomato, mozzarella, cherry tomatoes, garlic oil and black olives. Vegan option

Field Eggplant

Eggplant with garlic oil, served with tomatoes, feta cheese, almonds and focaccia. Vegan option. Gluten free option.

Spicy potatoes with chipotle alioli and coriander

Vegetarian

Iberian ham, fried eggs and potatoes timbale with truffled pecori