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Menu

Acting consciously Bambuddha chooses organically, locally and sustainably produced products. The seafood is acquired from well-managed wild fisheries & fish farms and locally wild caught whenever possible. Also, the meat is organic and comes from Spain.

We recommend ordering 3 dishes per person or to allow the waiter in charge to design a menu suitable for you according to preferences. The aim is to allow you to 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 served with honey balsamic sauce. 15
Seafood Shumai
Prawn & Squid, kaffir lime leaves, lemongrass, shaoxing wine and tobiko. 16
Dim Sum Selection (2 of each)
Beef Gyozas, Crispy Truffle Dumplings and Seafood Shumai. 23

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 
Free range Iberian beef, roasted pineapple, corn tortillas and pecan nuts macha sauce. 19
Chicken Saté 
Organic Iberian chicken, Thai peanut & red curry sauce. 14
King Prawn Nam Prik 
King Prawns, Thai Nam Prik Pao, chilli sauce, coriander and crispy garlic. 15
Kushi Selection (1 of each) 
Cambodian Beef, Chicken Satay and King Prawn Nam Prik. 24

Green

Green Papaya Salad (v)
Shredded young papaya, crispy shallot, coriander and lime & chilli dressing. 15
Grilled Squid Salad
Grilled Ibizan squid, local herbs & baby leaves, crunchy vegetables and spicy lemongrass dressing. 22
Miso Aubergine (v)
Roasted eggplant with caramelised miso, fresh leaf salad, tamarind dressing and balsamic pearls. 16
Seaweed Poke Bowl (v)
Hijiki seaweed, cucumber, edamame, red cabbage, smoked tofu, guava fruit, sesame honey vinaigrette. 20
Spicy Beef Salad
Organic Iberian beef marinated and seared, mango, green beans, mint, basil, peanuts with spicy Thai dressing. 21

Raw

Oysters and Caviar
Indulge in ‘Foreplay’ with a juicy succulent aphrodisiac – Please ask your waiter for more information.
Korean Tuna Tartare
Sustainably fished wild tuna, homemade kimchi, walnuts and roasted red pepper sauce. 22
Nikkei Beef Carpaccio
Organic Iberian beef, passion fruit, avocado, pomegranate, crispy taro root 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 with yuzu juice, Japanese plum sauce, topped with red chili and fresh basil. 26

Sea

Alaskan Black Cod
Wild Alaskan black cod marinated and roasted with miso, king oyster mushroom and pickled ginger. 40
Canadian Lobster 
Whole lobster wok-fried with five‐spice, bok choy, shimeji mushrooms, honey & ginger sauce and jasmine rice. 48
Douchi Sea Bass
Deep‐fried wild Sea Bass with black bean sauce, bok choy and onion & sesame crumble. 24
Kowloon King Crab
Roasted wild Alaskan crab, spicy Toban‐djan creamy sauce, chili flakes and lime. 45
Salmon Passion
Grilled ecological salmon loin, stir fry rice noodles, crunchy snow peas, wild mushrooms and honey soy sauce. 23

Soup

Miso Soup
Shiitake mushrooms, tofu, wakame seaweed and spring onion. 9
Tom Kha 
(Tofu (v), chicken or prawns)
Coconut milk, lemongrass, kaffir lime, mushrooms and rice noodles. 12

Curry

All served with jasmine rice

Indonesian Laksa (v)
King mushrooms, rice 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, peanut and coriander cooked in cinnamon & star anise infused cocunut milk. 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

Fusion BBQ Short Rib
Korean marinated organic short rib of beef slowly smoked in traditional American barrel style and served with local organic seasonal vegetables. 38
Crispy Duck
Aromatic Chinese style roasted duck, cucumber, leek, Chinese pancakes, sweet chili and plum & hoisin sauce. 32
Pork Ssamjang
Organic Iberian pork cooked at low temperature, Korean sauce, curly vegetables and butterhead lettuce. 24
Spiced Lamb Chops
Free range grilled chops marinated with yoghurt & Mediterranean herbs, Idiazábal naan bread mango chutney and raita. 28
Sticky Spare Ribs
Organic Iberian pork, braised and marinated in five Chinese spices, braised in aromatic oyster sauce, red chilli, coriander and kaffir lime leaves. 23
Vietnamese Fried Chicken 
Organic Iberian chicken, red curry crumble and peanuts with jalapeño & mint jam. 21

Sushi

Grated Fresh Wasabi Root 3,5€

Hosomaki

6 Pieces

Avocado
. 9
Ebi
Prawn. 12
Kappa
Cucumber. 9
Shiitake
. 10
Sake
Salmon. 12
Spicy Teka
Tuna. 14
Teka
Tuna. 14

Uramaki

8 Pieces

King California
Alaskan king crab, Japanese mayonnaise, avocado, cucumber, allspice, sesame seeds and orange tobiko. 24
Ebi Tempura
Prawn tempura, green asparagus, avocado, spicy mayonnaise and onion marmalade. 22
MediterAsian (v)
Sun‐dried tomato, smoked tofu, Ibicencan rocket, avocado, toban‐djan sauce, wrapped in roasted eggplant and chives. 19
New York
Salmon or tuna with avocado and sesame seeds. 20
Philly
Salmon or tuna, cream cheese and avocado and sesame seeds. 20
Spicy Salmon
Mango and lime marinated salmon with green papaya covered with mirin apple. 24
Spicy Tuna Tataki
Rocket, cucumber covered with tuna tataki marinated in aji panka sauce and fried ito togarashi. 27
Tempura Roll
Salmon, shizo, mozarella, asparagus, smoked eel sauce and crispy onion. 23
Torched Salmon
Lightly seared salmon marinated in spicy miso sauce with teriyaki, broccolini, avocado and ikura roe. 26

Nigiri

2 pieces

Chutoro
Medium fatty tuna belly. 12
Ebi
Prawn. 10
Akami
Tuna. 11
Otoro
Fatty tuna belly. 12
Sake
Salmon. 9
Hamachi
Yellowtail. 11
Suzuki
Sea Bass. 9
Wagyu
Flame seared beef with smoked nikiri sauce. 14
Bambuddha Nigiri (10 pieces)
Torched salmon, Tuna tataki, Sea scallops, todays local catch and seared wagyu beef. 60

Sashimi

6/12 pieces

Chutoro
Medium fatty tuna belly. 25 / 47
Hamachi
Yellowtail. 20 / 38
Akami
Tuna. 20 / 38
Otoro
Fatty tuna belly. 25 / 47
Sake
Salmon. 17 / 31
Suzuki
Sea Bass. 17 / 31
Bambuddha Sashimi (24 pcs) 
Akami tuna, Chutoro tuna, Otoro tuna, Hamachi, Salmon, Amaebi and todays wild catch. 60

Tiraditos

Citrus Scallops
Citrus & oyster infused sea scallops tartar, red radish, cucumber, Granny smith, sweet beetroot and fresh herbs. 26
Nikkei Chutoro
Medium fatty tuna belly tataki marinated in aji panca, seared on charcoal grill, chopped mango, passion fruit and shiso cress. 28

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 black olive tapenade. 5
Pad Thai
(Tofu (v), chicken or prawns)
Stir fry rice noodles with bean sprouts, egg, roasted peanuts, coriander and sweet & salty tamarind sauce. 15
Wok Fried Aromatic Rice
(Tofu (v), chicken or prawns)
Sautéed with mango, spring onion, celery, egg, chives and chilli garlic oyster sauce. 14
Wok Seared Vegetables
Bok choy, tofu, okra, asparagus, seasonal vegetables, garlic, ginger and oyster sauce. 14

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 & Aperol. 3.5

Tasting Menu

The kitchen team invites you on a journey to experience favourite dishes from the menu.

For the whole table only – Price: 95€ per person

Wine Pairing additional 69€ per person

Yuzu Hamachi
Sustainably farmed yellowtail sashimi, Japanese plum sauce, red chili, yuzu juice and fresh basil.
Spicy Beef Salad
Organic Iberian beef marinated and seared, mango, green beans, mint, basil, peanuts with spicy Thai dressing.
Dim Sum Selection
Beef Gyoza, Crispy Truffle Dumpling and Seafood Shumai.
Kowloon King Crab
Wild Alaskan crab, spicy tobanjan creamy sauce, chilli flakes and lime.
Wagyu Burger
Organic mini beef patties, chilli jam and Zhong sauce.
Sticky Spare Ribs
Organic Iberian pork, braised and marinated in five Chinese species, braised in aromatic oyster sauce, red chilli and kaffir lime leaves.
Malaysian Tiger Prawns Curry
Wok seared tiger prawns, coconut and tamarind curry sauce and papadums.
Toffee and Cereals Panacotta
Chocolate and miso ganache, caramelised cereals, salty butter sand.
Kisetsu
Tonka cheesecake, cherry and yoghurt sponge.

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.

Menu 1 –  70€ per person.

Nikkei Chutoro
Medium fatty tuna belly marinated in soya and aji panka, seared with kizami wasabi, granadilla and shiso cress.
Green Papaya Salad (v)
Shredded young papaya, crispy shallot, coriander and lime & chilli dressing.
Spicy Salmon Uramaki
Salmon, green papaya, apple with spicy lime sauce.
Beef Gyozas
Organic Iberian beef with namprik marinade, pineapple, Thai basil and roasted chilli.
Soft Shell Crab (Bao)
Crispy soft shell crab with Indian spices, shiso, “pico de gallo”, pineapple, coriander and paharganj sauce.
Pad Thai (n)
Rice noodles, bean sprouts, egg, roasted peanuts and coriander.
Vietnamese Fried Chicken (n)
Organic Iberian chicken, curry crumble, peanuts, jalapeño & mint jam.
Anni Xian Bing
Mango and ginger creme brûlee with caramelized mango and fresh coconut.

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.

Menu 2 –  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.
Torched Salmon
Lightly seared salmon marinated in spicy miso sauce with teriyaki, broccolini, avocado and ikura roe.
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
Tito’s vodka, peach, peach shrub, peach bitters and topped with cava. 15
Erotic
Absolut Elyx vodka, lemon, sugarcane syrup, raspberry and passion fruit. 15
Yoni Elyx
Absolut Elyx vodka, homemade purple corn, cloves & cinnamon syrup, lime and soda top. 15
Foreplay
Divino Maguey mezcal, homemade agave & ginger syrup and lemon. 15
Tantra
Tanqueray, maraschino liqueur, fresh pomegranate juice, lime and gome. 15
BJ
Ford’s gin, St. Germain, sage & cucumber cordial, lime, gomme and soda. 15
Flirtini
Beefeater gin, poppy liqueur, lemon, gomme, egg white and lavender bitters. 15
Full Moon
Havana 3 rum, green Chartreuse, banana liqueur, lime, kiwi and kiwi crisps. 15
Freedom
Havana 7 rum, chamomile tea syrup, angostura bitters, and dried grapefruit. 15
Bamboozle
Havana 7, 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, Divino Maguey mezcal, passion fruit, gomme and mint. 15
Tolerance
Sipsmith sloe gin, kaffir lime infused Campari, Solerno blood orange liqueur and Lillet blanc. 15
Respect
Espolon Reposado tequila, lime, agave, pink grapefruit and ginger. 15
Shamanic (non-alcoholic)
Strawberry, orange, lemon, chilli, gomme and soda. 11
Meditation (non-alcoholic)
Kiwi, cucumber, apple, lime, lemongrass and ginger ale. 11

Reservation Enquiry

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 all reservations of 6 people and more, a deposit of 30 € is required in order to guarantee the booking.

Please, only make a deposit once availability has been confirmed with the reservations team.

Mondays & Tuesdays Closed
Wednesdays, Thursdays & Sundays we close at 23:00

When you send the reservation enquiry you agree to our privacy policy.