Imagine crossing that gate where stories whirl over time, soils once walked by diversity turned into a society, and swirling between curtains woven in silken summer conversations. Welcome to the first stage in Anibal’s temple, a winding space with rooms dedicated to the sacred tradition of banqueting and bar snacks. This restoration area is located on the ground floor at Anibal’s as an entrée to everything that awaits and hides in between the corners. It is here where you will enjoy a collage of flavors and sensations brought to you from every corner of the world. Aníbal dreamed of a dining room to sit down and enjoy delights from all 5 continents and it will now be unfolded.
Our menu is the bible for palates that truly believe in and taste the most delectable delicacies, from oriental lovers of exoticism, through those seduced by tropical tastes, to followers of the explosive Latin West. A historical, glamorous enclave flanked by ornamented walls that will take you back in time to the most prominent evenings Anibal would hold for his guests. A colonial greenhouse towers above the restoration zone as the heart of the celebration of the nations, whose gathering point is disguised as a bar where you can have bar snacks and cocktails. This is all in the middle of a yard, like a Gothic temple transept, dominating evenings with no decline. Underlying are five sacred and pagan rooms in honor of the five heterogeneous continents of Earth, a place to get lost among aromas, to find oneself among flavors, and to enjoy among sensations.
STARTERS to SHARE & NOT TO CLASH
|Shrimp salad, pickled carrots and kimchi mayonnaise||6||9|
|Peruvian causa prepared with Sanlúcar potatoes and deep-fried octopus heads||9|
|Quinoa salad with cherries, lettuce, red onion, red paprika hummus with hot vinaigrette including honey mustard and mint||12|
|Salad with fennel-marinated salmon, mandarin gazpacho, yogurt vinaigrette and salmon eggs||7,5||14|
|Artichokes at 90º, duck ham and foie yogurt||5,5||9,5|
|Longline hake in batter and shrimp omelette with yellow paprika mayonnaise||14|
|Grilled ECO vegetables in season||7||12|
|Codfish fritters in pilpil sauce and vegetables in light kimuchi tempura||6||10,5|
|Handmade foie mi-cuit and tomato chutney||6,5||11|
|Free-range egg at 50º, truffled parmentier and shepherd’s breadcrumbs y migas de pastor||5,9|
|Wonton cannelloni filled with young wild board marinated in red wine, onions and blood and bechamel sauce with lemon thyme||6,5|
|Lagoom shrimps, cured bacon, fried paprika strips and sunny side ups with brown edges||12|
|Conil sea bass ceviche marinated in lime juice with yellow chili pepper||7||12,5|
|Rota style rock goatfish fillet||9,5|
|Red tuna belly BBQ and fried rice with vegetables and scrambled eggs||6,5||12|
Ask us which fish and seafood we receive every day.
|Skewered veal rump cap cuts and Andean potatoes||14|
|Piece of acorn-fed Iberian meat and truffled risotto with mushrooms of the season||6,5||14|
|Stewed oxtail lasagna||9,5|
|Stone-grilled escalopes of Galician Blonde entrecôte and garnish of potatoes and Galician bell peppers (250 grs)||26|
|Domestic veal sirloin (200 grs)||19|
All price expressed in euros.
Yet this comprehensive fusion of sensations would be incomplete without a nice cup-shaped complement. We offer a rich list of world-renowned labels in beverages and spirits to turn your evening into something more than a celebration. Authorial cocktails that change regularly to continue discovering new blends by poets with a shaker… Engaging his inner circle was the best toast Anibal could recite. It is hard to believe that this entire zone is only the beginning of Anibal, and you just need to discover what there is upstairs, and try not to get lost…