Marao’s dining proposals
All dishes are inspired by Paco Pérez’s travels, combining local produce with techniques and flavours from other countries. There is always a clear main ingredient and an international touch that gives meaning to the dish.
À la carte menu
Sharing
- Nikkei ceviche via Canton 26
It is sea bass prepared as a ceviche, but with two very clear layers. First, a yellow chilli tiger’s milk, fresher and more citrus-led, inspired by Peru. Then we add a second sauce with dashi, soy and sesame, inspired by Paco’s travels through Asia, which gives it greater depth and umami. The idea is to start with freshness and finish with a longer, more enveloping flavour.
- Indo-Mex crab 22
The dish starts with Japanese-style rice, soft and slightly acidic. On top, we prepare dressed brown crab with avocado, peanut and a touch of spice, bringing freshness and creaminess. The base of the flavour comes from a stock made from the crab itself, with Asian nuances such as lemongrass and sake. What defines the dish is the mole, inspired by Mexico, which adds depth, spices and a subtle sweetness. It is a dish where several cuisines come together, but everything is designed to enhance the flavour of the seafood.
- Octopus with olive sauce and causa limeña 25
Octopus prepared with great precision so that it remains very tender, then finished over the grill with a Japanese-style glaze made with soy, mirin and sake, giving it a caramelised touch. We serve it with causa limeña, which Paco discovered in Peru, made with potato, yellow chilli and lime, bringing creaminess and freshness. It is finished with a Kalamata olive mayonnaise, which adds depth and brings the whole dish together. The idea is to balance the grill, acidity and creaminess in every bite.
- Tuna tartare, trinxat, kimchi and egg 24
The base is trinxat, a traditional Catalan preparation made with potato and cabbage, which Paco adapts after his travels by incorporating kimchi, bringing acidity and a fermented touch. It is served with a very clean tuna tartare, dressed with soy and ginger, adding freshness. At the centre, a fried egg with a runny yolk which, once broken, binds the whole dish together. The idea is to combine hot and cold, and to bring together a more traditional flavour with more intense, fermented notes.
Oysters
- Tokyo Marao oyster 13
Here, the idea is to respect the product as much as possible. The oyster is prepared with a ponzu-style dressing, made with soy, yuzu and dashi, which adds acidity and a touch of umami without masking it. We add codium, a seaweed with an intense taste of the sea, to enhance that sensation, and trout roe to add texture. It is a very clean dish, where everything is designed to accompany the oyster, not to hide it.
- Oyster on a journey through Peru 13
Here, the oyster is prepared like a ceviche. We dress it with a yellow chilli tiger’s milk, lime and coriander, which brings acidity and freshness. We add a subtle touch of Asian flavours to give it depth, without masking the product. What makes it different is the frozen cucumber and yoghurt powder, which adds a cold sensation and cleanses the palate. It is a fresher, more citrus-led and highly refreshing oyster.
Greens
- Salad from a Chatuchak market with king prawns 20
It is a very fresh salad inspired by the markets of Bangkok, where Paco works extensively with the balance of flavours. It features a base of finely sliced vegetables and fruit to add texture, with prawns, and a dressing that brings together sweetness, acidity, spice and a savoury note, very typical of Thai cuisine. It is finished with nuts and coconut to add contrast and more texture. It is a very fresh, very crunchy dish with plenty of flavour.
- Korean-style salad 19
It is a salad with a fresh lettuce base, but with a much more intense profile. The main flavour comes from the kimchi, which brings acidity, fermentation and a touch of spice. We add Iberian pancetta, which provides fat and depth, and shiitake mushrooms with honey to balance it with a sweet touch. It is finished with fried shrimps, which add a very crunchy texture. It is a more powerful dish, where fermented, fatty and umami flavours come together.
Tabletop Barbecue
- Wagyu mini burgers in Kyoto (2 pcs.) 16
Here, we start with a burger taken to Japan. The meat is wagyu, very juicy and cooked over the grill to enhance its flavour. It is served in a lighter bao-style bun, accompanied by a teriyaki sauce that brings the sweet and umami notes typical of Japanese cuisine. It also comes with wasabi mayonnaise, adding a gentle heat and freshness. The idea is a more balanced and refined burger with Japanese flavours.
- Sea bass skewer with Mediterranean notes from la terreta 13
In this dish, Paco returns to a more Mediterranean flavour profile. It is grilled sea bass, where the product takes centre stage, accompanied by a citrus hollandaise with lemon and mandarin, which brings creaminess and freshness. We add a light touch of soy and sesame, inspired by his travels, but very subtle, so as not to mask the fish. It is a very well-balanced dish, bringing together grill, richness and acidity.
- Portobello skewer 11
The main ingredient is portobello mushroom, prepared in different ways to enhance all its flavour. It is first cooked to concentrate its juices and then finished over the grill. The most important element is the portobello garum, a fermentation we prepare over the course of a month, which brings great depth and umami flavour. It also includes a mayonnaise made with the portobello itself, reinforcing the whole dish. It is a vegetable-based dish, but with a very high intensity of flavour.
Fermentations & Doughs
- Carabinero prawn dumpling & chicken wings in a Bangkok market curry 25
This dish is inspired by Bangkok’s market cuisine, where Paco works with very intense and spiced flavours. The dumpling is filled with scarlet prawn and chicken wings, bringing together the taste of the sea with a deeper meat base. It is served with a red curry made from scratch using the scarlet prawn heads and coconut milk, where most of the flavour is concentrated. We also add a highly reduced chicken sauce to give even greater depth, and a coconut foam that balances the whole dish. It is a very aromatic, intense dish with many layers of flavour.
- Cod fritters with honey foam and miso 20
We start with a traditional cod fritter, crispy on the outside and juicy on the inside. A light touch of ginger and spice is added to the dough to bring extra freshness. It is served with a honey foam aromatised with lemongrass, yuzu and dashi, adding a light, sweet contrast. It is finished with a miso mayonnaise, which adds depth and a touch of umami. The idea is to play with the contrast between crispness, sweetness and savouriness.
- Noodle and rib casserole with prawn in old Shanghai 22
It is a dish inspired by traditional Shanghainese cuisine, hearty and full of flavour. The base is noodles cooked in a seaweed broth, which already brings a marine note. We serve it with pork rib cooked for 36 hours until beautifully tender, then finished over the grill. It also includes prawn, which adds freshness and balances the whole dish. The entire dish is built around a carefully prepared pork rib sauce, where most of the flavour is concentrated. It is an intense, comforting dish with great depth.
- Wagyu fricandó bao 14
Here, Paco starts from a very traditional dish such as fricandó, a meat stew with mushrooms and a wine-based stock. Instead of serving it in the classic way, he adapts it into a bao format, using a lighter Asian-style bun. The meat is wagyu brisket, cooked for 24 hours until beautifully tender, and served with its own sauce and a mayonnaise made with the vegetables from the stew. The idea is to preserve the flavour of a traditional dish, but in a more contemporary format.
More, more & more
- Chilli lobster at Marina Bay Sands, Singapore 60
This dish is inspired by Singaporean chilli crab, one of the country’s most iconic dishes. We work with lobster as the main ingredient and cook it with a rich chilli sauce, bringing together tomato, spices, heat and a sweet-and-sour note. The sauce is key to the dish, as it concentrates all the intensity of the flavour. It is served with rice and Chinese bread, perfect for enjoying every last bit of the sauce. It is a powerful, spiced dish designed to savour the sauce.
- A rib from Mumbai to Llançà 28
This dish is inspired by Paco’s time in India, where he works extensively with spices. The rib is marinated with a tandoori-style blend and cooked for hours until beautifully tender. The most important element is the langoustine curry, which combines the flavour of the shellfish with the spices and brings great depth. We also add sautéed langoustines to bring freshness and contrast, along with a yoghurt and cashew emulsion that balances the whole dish. It is a very aromatic, powerful dish full of flavour.
Desserts
- Chocolate and hazelnut cream mochi 12
Here, we work with mochi, a Japanese dessert with a very distinctive elastic texture. We fill it with a smooth, creamy chocolate and hazelnut cream, with a very recognisable flavour. It also includes caramelised hazelnuts, which add a crunchy touch. It is a dessert that combines a different texture with a flavour that is very easy to enjoy.
- Strawberries and cream mochi 12
We continue with Japanese mochi, with its distinctive elastic texture. In this case, we fill it with whipped cream and strawberry prepared in two ways: one creamier, and the other with fresh pieces to add texture. We add a very light touch of herbs, which brings freshness and balances the whole dessert. It is a fresher, lighter dessert that is very easy to enjoy.
- Japanese cheesecake 13
This is a Japanese-style cheesecake, much lighter and airier than the traditional version. We serve it with cherries prepared in two ways: some more acidic and pickled, and others sweeter with sake, to balance the flavour. We add a very light cherry foam and an almond ice cream that brings creaminess. It is a softer, more balanced dessert that does not feel heavy.
- Matcha tea crème brûlée & yuzu ice cream 11
We start with a classic crème brûlée, very creamy but aromatised with matcha tea, which gives it a slightly bitter and more elegant note. It is served with yuzu ice cream, a Japanese citrus fruit that brings freshness and balances the whole dessert. The idea is to play with the contrast between the warm caramelised cream and the coldness of the ice cream.
Prices are expressed in euros. VAT included.
Water & Soft Drinks
Beers
Coffee, Tea & Infusions
Liqueurs
Premium Gin
Vodka
Signature Cocktails
Cocktails
- Mojito 13
White rum, lime, mint, brown sugar, sparkling water or Seven Up
- Mojito Sabores 14
Strawberry, mango, coconut, watermelon, passion fruit or pineapple
- Daiquiri 12
Rum, Cointreau, lemon and sugar
- Daiquiri Sabores 13
Strawberry, mango, coconut, watermelon, passion fruit or pineapple
- Margarita 13
Tequila, triple sec and lemon juice
- Piña Colada 13,50
Rum, coconut cream and pineapple juice
- Sex on the Beach 13
Vodka, peach liqueur, orange and cranberry
- Aperol Spritz 12
Aperol, cava, soda or Seven Up
- Negroni 12,50
Gin, red vermouth and Campari
- Americano 13
Campari, red vermouth and soda
- Porn Star Martini 14
Vanilla vodka, passion fruit liqueur, lime, sugar and vanilla syrup
- Cosmopolitan 13
Vodka, Cointreau, lime and cranberry juice
- Espresso Martini 13,50
Vodka, coffee liqueur and coffee
- Pisco Sour 14
Pisco, lime juice, sugar, egg white and Angostura
- Bloody Mary 13
Vodka, tomato juice, lemon, salt, pepper, Tabasco and Worcestershire sauce
The price of alcoholic drinks does not include a soft drink mixer.
Prices are expressed in euros. VAT included.
Wine by the glass
Sparkling wines
White wines
Rosé wines
White wine
Red wine
Sparkling wines
International wines
Prices are expressed in euros. VAT included.
Tasting menu
The travel begin
Nikkei ceviche via Canton
Dumplings de carabinero & alitas de pollo en un curry
del mercado de Bangkok
Wagyu fricandó bao
Sea bass skewer with Mediterranean notes from la terreta
Una costilla de Mumbai a Llaçà
We Arrive at Our Destination —to be chosen—
Mochi de crema de chocolate y avellanas
Strawberries and cream mochi
78
Drinks not included. The menu is subject to change depending on product availability.
Wine Pairing
45
And this is where the journey ends.
We have travelled through different flavours and memories from Paco Pérez’s journeys, always with the Mediterranean as our starting point.
We look forward to welcoming you on our next voyage.