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Menu
Dining has long since been at the heart of family and social gatherings – the Bambuddha Asian style of serving – ‘sharing’ and ‘food as its ready’ replaces the more formal European starters and mains, allowing our guests to enjoy a closer connection with each other while tasting a wider selection of dishes.
We hope you enjoy our MediterrAsian fusion cuisine with a twist of ancient and modern dining experience.
Dim Sum
Fried or steamed bite size portions that ‘Touch your heart’, 4 per portion
Beef Gyozas
Organic Iberian beef with nam prik marinade, pineapple, Thai basil and roasted chilli. 16
Crispy Spring Rolls (v)
Chinese wild mushrooms, bok choy, bean sprouts, glass noodles and sweet chilli sauce. 12
Crispy Truffle Dumplings (v)
Black truffle, tofu, shiitake and bok choy. 15
Seafood Shumai
Prawn, squid, kaffir lime, lemongrass, shaoxing wine and tobiko. 16
Dim Sum Selection (2 of each)
Beef Gyozas, Crispy Truffle Dumplings and Seafood Shumai. 22
Baos
Homemade steamed Chinese buns, 2 per portion
Soft Shell Crab
Crispy soft shell crab with Indian spices, shiso, ‘pico de gallo’, pineapple, coriander and paharganj sauce. 22
Wagyu Burger
Organic mini beef patties, chilli jam and Zhong sauce. 23
Kushi
Grilled bamboo skewers, 2 per portion
Cambodian Grilled Beef
Organic Iberian beef, roasted spicy pineapple salsa, corn tortillas and pecan macha sauce. 23
Chicken Saté (N)
Organic Iberian chicken, Thai peanut & red curry sauce. 13
King Prawn Nam Prik
Thai nam prik pao chilli sauce, coriander and crispy garlic. 15
Kushi Selection (1 of each)
Cambodian Beef, Chicken Saté and King Prawn Nam Prik. 25
Green
Crispy Squid and Prawn Salad
With green mango, glass noodles and sweet & sour dressing made of coconut water and cherries. 24
Green Papaya Salad (v)
Shredded young papaya, crispy shallot, coriander and lime & chilli dressing. 15
Miso Aubergine (v)
Roasted eggplant with caramelised miso, fresh leaf salad and tamarind dressing. 16
Seaweed Summer Roll (v)
Asian seaweed mix and daikon in dressing wrapped in shichimi spiced cucumber with caramelised pineapple. 20
Spicy Beef Salad (n)
Organic Iberian beef marinated and seared, mango, green beans, mint, basil, peanuts with spicy Thai dressing. 21
Raw
Oysters and Kaviar
Indulge in ‘Foreplay’ with a juicy succulent afrodisiac – ask for the ‘Oysteronomy’ staff for more information.
Korean Tuna Tartare
Sustainably fished wild tuna, homemade kimchi and roasted red pepper sauce. 22
Nikkei Beef Carpaccio
Organic Iberian beef, passion fruit, avocado, pomegranate and extra virgin olive oil. 23
Oriental Ceviche
Sustainably farmed corvina, marinated in Peruvian aji and lime, lemongrass, dragon fruit, passion fruit and coriander. 26
Yuzu Hamachi
Sustainably farmed yellowtail sashimi, Japanese plum sauce, red chilli, yuzu juice and fresh basil. 26
Sea
Alaskan Black Cod
Wild Alaskan black cod with roasted miso, king oyster mushroom and pickled ginger. 40
Choo-Chee Mussels
Mussels cooked in a Thai choo-chee curry, served with steamed bao bread. 23
Douchi Sea Bass
Fried whole fish with black bean sauce and fried onions. 39
Kowloon King Crab
Roasted wild Alaskan crab, spicy tobanjan creamy sauce and chili flakes. 45
5 Spice Lobster
Wok-fried lobster, bok choy, enoki mushrooms, honey & ginger sauce. 48
Soup
Miso Soup
Shiitake mushrooms, silk tofu, wakame seaweed and spring onions. 9
Tom Kha
(Tofu (v), chicken or prawns)
Coconut milk, lemongrass, kaffir lime, mushrooms and glass noodles. 12
Coconut milk, lemongrass, kaffir lime, mushrooms and glass noodles. 12
Curry
All served with jasmine rice
Indonesian Laksa (v)
King mushrooms, glass noodles, tofu, pumpkin and Indonesian yellow curry sauce, topped with coriander. 22
Malaysian Tiger Prawns Curry
Wok seared tiger prawns, coconut and tamarind curry sauce and papadums. 26
Massaman Lamb Curry (n)
Organic Iberian lamb shoulder, potatoes, peanuts, coconut and cinnamon & star anise infused sauce, topped with coriander. 24
Thai Green Chicken Curry
Organic Iberian chicken, seasonal vegetables and coconut green curry sauce, topped with coriander. 24
Thai Red Duck Curry
Crispy duck confit, seasonal vegetables pineapple and coconut red curry sauce, topped with coriander. 26
Land
Crispy Duck
Aromatic Chinese style roasted duck, cucumber, chives, Chinese pancakes, sweet chili with plum sauce & hoisin sauce. 31
Fusion BBQ Short Rib
Korean marinated organic beef, slowly smoked with local woods in traditional American barrel style. 38
Crispy Duck
Aromatic Chinese style roasted duck, cucumber, chives, Chinese pancakes, sweet chili with plum sauce & hoisin sauce. 31
Pork Ssamjang
Organic Iberian pork cooked at low temperature, Korean sauce, curly vegetables and trocadero lettuce. 22
Slow Cooked Suckling Lamb
Organic Iberian lamb cooked for 24 hours, with a selection of chutneys and Idiazábal cheese naan bread. 32
Sticky Spare Ribs
Organic Iberian pork, braised and marinated in five Chinese species, cooked in aromatic oyster sauce, red chilli and kaffir lime leaves. 23
Vietnamese Fried Chicken (n)
Organic Iberian chicken, curry crumble, peanuts, jalapeño & mint jam. 21
Sushi
Grated Fresh Wasabi Root 3,5€
Hosomaki
6 Pieces
Avocado
. 9
Ebi
Prawn. 12
Kappa
Cucumber. 9
Shiitake
. 12
Sake
Salmon. 12
Spicy Teka
Tuna. 14
Teka
Tuna. 14
Uramaki
8 Pieces
California
Alaskan king crab, Japanese mayonnaise, avocado, orange tobiko and sesame. 24
Ebi Tempura
Prawn tempura, green asparagus, avocado, spicy mayonnaise and onion marmalade. 22
MediterAsian (v)
Sundried tomato, smoked tofu, rocket, avocado, cream cheese and tobanjan sauce, wrapped in marinated aubergine. 19
New York
Avocado, with salmon or tuna. 20
Philly
Cream cheese and avocado with salmon or tuna. 20
Rainbow
Salmon, tuna, sea bass, prawn tempura, citrus mayo and tobiko. 25
Spicy Salmon
Stuffed with green papaya, marinated salmon with spicy mango lime sauce, marinated green apple, ghoa cress and shishimi togarashi. 21
Spider Fire Cracker
Crispy soft shell crab, red tuna, cucumber, avocado, hot chilli sauce and caramelised citrus mayo. 28
Nigiri
2 pieces
Chutoro
Medium fatty tuna belly. 12
Ebi
Prawn. 11
Maguro
Tuna. 9
Otoro
Fatty tuna belly. 12
Sake
Salmon. 9
Suzuki
Sea Bass. 9
Wagyu
Flame seared beef with smoked nikiri sauce. 14
Sashimi
6/12 pieces
Chutoro
Medium fatty tuna belly. 25 / 47
Hamachi
Yellowtail. 18 / 35
Maguro
Tuna. 20 / 38
Otoro
Fatty tuna belly. 25 / 47
Sake
Salmon. 17 / 31
Mixed Sashimi
. 18 / 32
. 18 / 32
Sides
Edamame
Steamed soy beans with Maldon sea salt. 8
or
Wok fried with shallots and Indonesian sambal oelek. 8
Jasmine Rice
Steamed aromatic jasmine rice, topped with sesame seeds. 6
Prawn Crackers & Bread
Hummus and olive tapenade. 5
Pad Thai
(Tofu (v), chicken or prawns)
Rice noodles, bean sprouts, egg, roasted peanuts and coriander. 15
Rice noodles, bean sprouts, egg, roasted peanuts and coriander. 15
Wok Fried Aromatic Rice
(Tofu (v), chicken or prawns)
Sautéed with mango, chives, celery, egg, chili garlic, oyster sauce and basil lime. 14
Sautéed with mango, chives, celery, egg, chili garlic, oyster sauce and basil lime. 14
Wok Seared Vegetables
Pak choy, tofu, okra, spinach, seasonal vegetables, garlic, ginger and oyster sauce. 14
Indonesian Laksa
King mushrooms, glass noodles, tofu, pumpkin and Indonesian yellow curry sauce, topped with coriander. 22
Malaysian Tiger Prawns Curry
Wok seared tiger prawns, coconut and tamarind curry sauce and papadums. 26
Massaman Lamb Curry
Organic Iberian lamb shoulder, potatoes, peanuts, coconut and cinnamon & star anise infused sauce, topped with coriander. 24
Thai Green Chicken Curry
Organic Iberian chicken, seasonal vegetables and coconut green curry sauce, topped with coriander. 24
Thai Red Duck Curry
Crispy duck con t, seasonal vegetables pineapple and coconut red curry sauce, topped with coriander. 26
Desserts
Anni Xian Bing
Mango and ginger crème brûlee with caramelized mango and fresh coconut. 9
Coconut Milk Foam
“Dulce de leche” and fresh banana topped with a coconut milk foam, decorated with Oreo cookie powder, served with peanuts and chocolate roots. 11
Creamy Lime, Yuzu, Pineapple and Rhubarb
Creamy citrus, roasted pineapple, tropical yoghurt foam and rhubarb jam. 12
Toffee and Cereals Panacotta
Chocolate and miso ganache, caramelized cereal, salty butter sand. 9
Violets and Calamasi
Filipino citrus gel, violets and vanilla custard, dried merengue, longan and Aperol sorbet. 12
Black Moon Eclipse
Chocolate sphere, kasutera, ginger ice cream, peanuts, caramel and Jamaican pepper soup. 14
Kisetsu
Tonka cheesecake, cherry and yoghurt sponge. 11
Group Orgasm (min. 2 persons)
Erotic mixed delights. Let us surprise you! 24
Homemade Ice Cream
Chocolate, Vegan Chocolate, Strawberry, Vanilla, Coconut, Ginger, Kinder Bueno, Kaffir Lime, Green Tea and Wasabi. 3.5
Homemade Sorbet
Lime, Mango, Raspberry. 3.5
Bambuddha Group Menu
For groups from 14 to 40 guests. Both are sharing menus, where the dishes are placed in the center of the table as they are ready.
Price: 90€ per person.
MENU 2
Yuzu Hamachi
Sustainably fished wild tuna, homemade kimchi and roasted re pepper sauce.
Spicy Beef Salad
Seared marinated beef, mango, green beans, mint, basil, peanuts and spicy Thai dressing.
Seafood Shumai
Prawn, squid, kaffir lime, lemongrass, shaoxing wine and tobiko.
Kowloon King Crab
Roasted Alaskan crab leg, spicy tobanjan creamy sauce and chilli flakes.
Salmon Torch
Flambéed salmon, mango, lemon zest, wrapped in teriyaki and yellow aji cream torched salmon.
Kowloon King Crab
Roasted Alaskan crab, spicy tobanjan creamy sauce and chilli flakes.
Wagyu Burger (Bao)
Organic mini beef patties, chilli jam and Zhong sauce.
Malaysian Tiger Prawns Curry
Wok seared tiger prawns, coconut and tamarind curry sauce and papadums.
Toffee & Cereals Panacotta
Chocolate and miso ganache, caramelised cereals and salty butter sand.
Cocktails
All fruit and sweeteners used for our cocktails are natural products. We do not use refined sugar or artificial flavours.
Passion
Ciroc vodka, peach, peach shrub, peach bitters and cava top. 15
Erotic
Absolut Elyx vodka, lemon, sugarcane syrup, raspberry and passion fruit. 15
Yoni
Ketel One Vodka, homemade purple corn, cloves and cinnamon syrup, lime and soda top. 15
Foreplay
Los Javis Mezcal, homemade agave & ginger syrup and lemon. 15
Tantra
Tanqueray, maraschino liqueur, fresh pomegranate juice, lime and gome. 15
BJ
Tanqueray no 10 gin, St. Germain, sage & cucumber cordial, lime, gomme and soda. 15
Flirtini
Tanqueray no 10 gin, St. Germain, sage & cucumber cordial, lime, gomme and soda. 15
Full Moon
Havana 3 rum, green Chartreuse, banana liqueur, lime, kiwi and kiwi crisps. 15
Freedom
Botran 8 rum, chamomile tea syrup, angostura bitters, orange bitters and dried pomelo. 15
Bamboozle
Havana 3 and Botran 8 rum, plum liqueur, Amaretto, almond, plum, lime, blood orange and orgeat. 15
I’m Coming
Cinnamon infused Bulleit Rye whiskey, Amaro Montenegro, grapefruit liqueur, milk and vanilla ice cream. 15
Kali
Bulleit bourbon, Del Maguey Vida mezcal, passion fruit, gomme and mint. 15
Tolerance
Sipsmith sloe gin, kaffir lime infused Campari, Solerno blood orange liqueur and Lillet blanc. 15
Respect
Ocho Reposado tequila, lime, agave, pink grapefruit and ginger beer. 15
Shamanic (non-alcoholic)
Strawberry, orange, lemon, chilli, gomme and soda. 11
Meditation (non-alcoholic)
Kiwi, cucumber, apple, lime, lemongrass and ginger ale. 11
On the date of your reservation, please make your booking
over the phone: +34 971 19 75 10 or send a whatsapp message to +34 654 51 21 30
For future reservation requests, please click here!
Now Open Every Day!
On the date of your reservation, please make your booking
over the phone: +34 971 19 75 10 or send a whatsapp message to +34 654 51 21 30
For future reservation requests, please click here!