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To share. Breeds. The Cuts and their Weights. The sauces
Discover Solomillo's Menu

A NEW GRASTRONOMIC CONCEPT

This is the sirloin house. Everything revolves around this tasty piece. Repeat, share, test or be restrained. You choose everything: the race, the grammage, the point of the meat, the cooking method. With sauce or garnish. Maybe both! Surrender to this irresistible formula of meat by weight!

At starter

Cheeses

FOR ME
9,50 €

3 cheeses

YOU AND ME
18,00 €

6 cheeses

FOR ALL
25,50 €

9 cheeses

TORTA PASCUALETE
12,00 €

The classic that never goes out of style

JOSELITO COLD CUTS PLATE
12,00 €
JOSELITO IBERIAN HAM
24,00 €
CRYSTAL BREAD WITH TOMATO
3,00 €
CURED MEAT PLATE
10,00 €

Without any kind of claim

CATALAN HOME MADE COLD CUTS PLATE
12,00 €
CANARIAN HAM PLATE
8,00 €
MICUIT FOIE WITH TOASTS
13,00 €
HOME MADE PATÉ TERRINE
8,00 €
ITALIAN MORTADELLA PLATE
8,00 €

Salads

SEASONAL TOMATO WITH BURRATINA AND BASIL
8,00 €
GARDEN ECOLOGICAL SALAD (2 PAX)
12,00 €

The Greeds

SALERS
100 €/Kg

French breed of cattle. Calfs are feeded with mother's milk and pastures. Free animals, ecologically certified

CHAROLAISE
100 €/KG

It is an ancient race of milk and breed use, converted into a race of flesh. It is a breed that has a very good meat conformation. It is prized for the quality of its low fat meat derived from its past as a working breed

FRISIAN
90 €/Kg

A breed coming from center Europe. It does not arrive to Spain until 1965. Dairy breed in the first stage of its life and fatten up in the second stage to improve the taste of its meat. An intense flavour due to its maturation

GALICIAN BLOND
140 €/Kg

Galician ancient race, the animals were destined to work in the fields, they are fed with breast milk, fooder and ``warm`` food such as potatoes and ``gerlos``. Long living animals with matured meat and intense flavour

OX
180 €/Kg

The ox is castrated when young to avoid the effect of testosterone on its meat; dedicated to fattening and slaughter or to traction tasks, especially agricultural tasks and the transport of loads. It is the most appreciated meat for carnivores, matured meat with a very intense flavour

STEAK TARTAR
24 €

The steak tartar is a recipe imported from French Polynesia. It began to appear on the french hotels restaurants in the early twentieth century. Later, the prestigious chef Escoffier, refined the preparation taking it to the present day (Including French Fries)

The Cuts and their Weights

125 G.

For the shy

175 G.

If you combine it with some garnishes

250 G.

Balanced

350 G.

For meat-eaters

500 G.

If you only want to enjoy meat

From 0 to 1 KG.

The non-conformist... Choose the weight you prefer!

Accompaniments

THE SAUCES
2,50 €/UD

Béarnaise; Café de Paris, on our way; Blue cheese; Black pepper; Mustard; Herb mojo sauce

SALADS
4,50 €/UD

Lettuce and onion dressed at Basque Country style; Oakleaf lettuce, walnuts and mustard vinaigrette; Seasonal tomato, virgin olive oil and salt scales; Escarole salad with pickled carrot and grenade

A BIT OF EVERYTHING
4,50 €/UD

Sauteed Sant Pau beans; Creamy parmesan rice; ``Au gratin`` white macaroni; Spinach ``a la crème``; Red wine glassed baby onions; Sweet potato pure; Celery pure; Foie slice

VEGETABLES
4,50 €/UD

Piquillo peppers pil pil; French browned carrots, cumin touch; Escalivada (roasted vegetables); Grilles green asparagus; Sauteed snow peas with ginger touch; Sauteed bimi with virgin olive oil; Seasonal vegetables stew; Sauteed artichokes; Majorca’s tumbet

THE POTATOES
4,50 €/UD

Mashed potatoes; French fries; Gratin dauphinois; Country style potatoes

10% VAT INCLUDED / CONSULT ALLERGENS

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