LA CHIPIRONA MENU – COCINA DE MAR
Discover the Mediterranean seafood fusion of La Chipirona Cocina de Mar, which incorporates traditional Japanese Robata-style cooking and new low-temperature roasting techniques. Chefs Vincenzo Cancilleri and Julio Rodriguez will delight you as they prepare mouth-watering dishes using an open-kitchen concept, in plain view.
EMPEZAMOS…
CROQUETA TIGRE
Shellfish croquettes…with a little bite!.……………….………………………………2.5
SARDINA CON CEBOLLA CARAMELIZADA
Fresh sardines marinated in a fusion of aromatic vinegars and served with caramelised
onion…………………………………………………………………………………..………8.5
ANCHOAS
From Cantabria straight to “La Chipirona”, on a bed of tomato tartare and served with toasted
bread………………………………………………………….…………………………………..….2.5
ENSALADILLA IBÉRICA
Potato, carrot, Iberian cured meats and croutons, with a paprika and thyme emulsion
…………………………………………………………………………….………6.5
EN ROJO
Several types of served tomatoes, with smoked sardines, creamy buffalo cheese, snow peas,
Kalamata olives and crispy Carasau croutons………………………………….13.5
CAUSA DE LA CHIPI
Creole potato with a yellow chilli emulsion, with baby squid tempura and honey. On a creamy
bed of avocado.…………………………………………………….……..……………….13.5
COCA DE GAMBA
King prawn, goat cheese, garlic shoots, dried tomato and crispy sea lettuce, drizzling with
boletus flavoured olive oil on a homemade flatbread ………………………………………………….5
CRUDO O CASI…
VERMICELLI DE CALAMAR
Noodles with baby squid, courgette and collard greens cooked with fried hazelnuts, cockles and
shrimp with just a hint of fresh mint……………………….………….……………14.5
CARPACCIO DE VENTRESCA
Slivers of tuna belly with bimi, smoked aubergine and mushroom flavoured olive oil……….18
CEVICHE VERDE
Fresh sea bass, sweetcorn, crudités, a creamy carrot martini purée, red onion and our very own
leche de tigre sauce…………………………………………………………………………………….15
OSTRA VALENCIANA
Au naturel…………………………………………………………………………………………..4.5
Chef’s recommendation………………………………………………………………………….…5
A LA BRASA…
All our grilled dishes are prepared a la Robata, using a traditional Japanese grill.
BROCHETA DE GAMBAS Y CALAMARES
Prawns and calamari fried in breadcrumbs, garlic, parsley and extra virgin olive oil……………5
PATA DE PULPO A LA BRASA:
Charcoal grilled octopus tentacles a la Robata, served on a bed of charcoal roasted potatoes
with just a touch of paprika …………………………………………………………………..14.5
BROCHETA DE SALMÓN
Salmon with a mustard vinaigrette……………….……………………………………………5.5
BROCHETA DE ATÚN
Crispy tuna with spices served with semi-dry tomato dip…………………….……5.5
BROCHETA DE POLLO DE CORRAL
Free-range chicken breast and thigh with a taste of Japan (mirin, soy and sake)……………4
BAO DE CERDO
Charcoal grilled spicy minced pork falafel a la Robata, with ginger, chilli and lime. Served with
our delicious home-made bao steamed bread, feta cheese and pan-fried mushrooms and miso
………………………………………………………………………………………………..…9.5
BROCHETA DE TERNERA
Juicy thick slices of tenderloin with a freshly chopped vegetable and extra virgin olive oil
vinaigrette (120
gr.).…….….……..…..….….…..……………………………………..………..………….9
BROCHETA DE MAGRET
Duck breast with a foie, mustard, and onion confit dressing.……………..……………8.5
A FUEGO LENTO
CALAMAR RELLENO
With pan-fried spinach, pancetta and wheat and a creamy Avruga, lightly laced with liquorice
powder. ……………………………………….……………………………………..………….…….15
MAR Y MONTE
Prawn, quail, mushroom, potato confit and grenadine casserole. Served with a thick, mouth-
watering almond and garlic sauce……………………………….………….……15.5
CURRY ROJO
Hot ‘n sour pork meatballs, with potato, green asparagus tips, orange and sweet potato purée
with essence of vanilla, in a creamy red curry sauce …………………………………….….…….16
CARABINEROS
Flame grilled red prawn a la Robata in its own bisque on a bed of egg pasta ……..…….…..18.5
CRUJIENTES Y DORADOS
FRITURA DE CHIPIRONES CON FETA Y MAYO DE LIMA
Crunchy baby squid served with crumbs of feta cheese, with a mild lime and kimchi mayonnaise
dressing.………………………………………………..……………………12.5
ATÚN CRUJIENTE
Tataki tuna fish in an envelope of crispy eggplant, on a bed of creamy smoked eggplant and an
aromatic herb vinaigrette ………………………………15.5
TEMPURA DE BACALAO
Chunks of cod in tempura on a chickpea, lime and coriander humus, with piquillo pepper confit
and a shallot and honey sauce ……………….……….….……….……………….…….13
CASI TRADICIONAL
Ask your waiter about the rice of the day
ARROZ MELOSO (creamy rice) minimum 2 pax. 12.50 (Price per person)
ARROZ SECO (dry rice) minimum 4 pax. 13.50 (Price per person)
POSTRES
TIRAMI SU CHIPIRONA
Creamy mascarpone on a bed of almond, cocoa and coffee sorbet ………6
MILHOJAS
Layers of crispy puff pastry and pastry cream with berries ………….…..7
CRÈME BRÛLÉE
Our very own crème brûlée served with a kiwi broth and caramelised pistachios
…………………………………………………..………..………6
CACHONDEO DE CHOCOLATE
Several types of textured dark and milk chocolate (bubbly, spongy, creamy and
crunchy….)………………………………………………………………………….…….6.5