Our Menu
Our Menu
Product and fire cuisine. Dry-aged meats, grilled fish and seasonal vegetables.
VAT included. Please ask staff about allergens.
Product and fire
At Carbònic, the kitchen has two protagonists: the product and the fire. The Basque grill is our tool, but the ingredient always leads. We grill vegetables, fish and meats with the same respect: without masking, without distraction.
Seasonal vegetables
Vegetables are not a side dish at Carbònic — they are dishes in their own right. We work with seasonal, local produce: artichokes, leeks, asparagus, gem lettuces... which over the grill develop a texture and flavour that an oven cannot replicate.
Grilled whole fish
Fish are brought to the table whole, to share. Sea bass, turbot, sea bream... selected for freshness and cooked directly over the embers to respect the texture and concentrate the flavour of the sea.
Meats: ageing, breed and origin
The meat section is the heart of the menu. We work with mature beef from Central Europe, dry-aged for a minimum of 30 days, in sharing cuts and always cooked on the bone. Black Angus and Wagyu from Uruguay, Australia, the United States and Japan.
To start and to finish
The menu opens with a selection of tapas and sharing plates: anchovies, Gillardeau oysters, acorn-fed Iberian ham, homemade croquettes, steak tartar... And it closes with a selection of house-made desserts.
Everything on our menu awaits you at the table. Come and enjoy it.
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