Our cuisine seeks to convey a personal hallmark; to know each product’s qualities and capitalise on their potential, combining tradition, techniques and innovation without any cultural barriers, and create a fun and surprising experience.

At ATICCOOK we work hand in hand with Bulthaup kitchens and are in tune with their concept and philosophy. Thus we have created a unique space and our own restaurant concept, where eating, cooking and living spaces are all integrated into one in a natural way. 

Thanks to the resources and infrastructure that we have, and ensuring the quality of our service, we offer a one-off tasting menu which changes each season.

Tasting menu

  • Avocado roll stuffed with pickled and salted fish tartare with crunchy nori seaweed and soy caviar

  • Crispy banana, foie gras, quince and coconut

  • Rice croquette

  • Mushrooms, nuts and carbonara "Oreo" Ice Cream

  • White Prawn of Dénia under -0ºC
  • Sea bass Carpaccio with creamy fresh cheese, tomato and citrus cake.
  • Octopus at low temperature with supreme of cauliflower, Majorcan sausage romescu sauce and minced peanuts with honey
  • Bacon, smoked European eel, raspberry and tupinambo
  • Caramelized sweetbreads with artichocke hummus and their chips

* If you wish to taste the prawn dish under 0 degrees it will have a supplement of 10 euros per menu and it must be for all the guests of the table.

  • Pumpkin coulant with lime ice cream and curry cookie