Menu

Starters

Roasted onions on a bed of mashed potatoes, winter truffle and artisan cheese. 15€

VEG: Ask for the dish without the cheese.

“Sopa bullida” (A local type of soup) with grilled squid and slow-cooked egg (we could also call it grilled squid with slow-cooked egg covered by a delicious broth) . 17€

Marinated salmon with vegetable hash (ratatouille) and puffed buckwheat. 16€

Mushroom cream with grilled seasonal wild mushrooms. 16€

Homemade Foie micuit with stewed pumpkin (compote) and citrus. 16€

Light stew of Beseit beans, pickled and prawn carpaccio. 16€

Endives with a special Caesar sauce, peach and smoked sardine. 14€
VEG:Ask for the dish without sardine.

Roasted vegetables with slow-cooked egg
VEG: Ask for the dish without egg.

Main courses

Rabbit rice, wild mushrooms and cocoa mayonnaise. 21€
VEG: Ask us to transform it into a vegetarian rice

Duck magret with celeriac and pickled pear. 20€

“Surprising” lamb from Teruel with potato ingot. 22€

Sirloin steak with roasted sweet potato and chips.

Spinach cannelloni, artisan cheese from Teruel and green apple. 17€

Fish from the market with roasted eggplant and pepper foam. 25€

Crispy cod loin with almond sauce and roasted carrots. 25€

Italian pasta with mushrooms and winter truffle. 17€

Dessert

Fruit – Citrus (Citrus Chromatism) 9€

Our Apple Pie with a delicious local peach. 9€

Pumpkin flan, sunflower seed and orange blossom. 9€

70% chocolate, wild mushrooms and caramel. 9€

MENU CHULETÓN

T-bone steak with Aragon’s potatoes, green sprout salad and red pepper from our harvest
48€ / person

In the kitchen of Consolation we feel real passion for our environment. The Matarraña love us and fascinates us. That’s why we source all this land offers. Rafales organic vegetables, lamb with DO “Lamb from Aragon” Torrecilla de Alcaniz, truffle Monroyo, DO Teruel Ham, cheese Shepherd Penyarroya of Tastavins … The list is endless! With all this we developed our proposal, with respect to the product and humility, and in close collaboration with all our suppliers. We hope to convey our passion dishes that we all put into this project.