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BREAKFAST AND AFTERNOON SNACKS

ORGANIC SMOOTHIES

  • BUMPGREEN ENERGY · 6

    Milkshake with banana, avocado, spinach, coconut and almond milk, dates and ground matcha.

  • ANTI-AGING SMOOTHIE · 6

    Smoothie with coconut milk, pineapple, banana, honey, coconut oil, turmeric, cinnamon, ginger and and black pepper.

LOS SALADOS

  • with ARTISAN and ORGANIC toasted bread
    +0,75€ Gluten FREE bread
  • NEW AVOCADO AND EGG BRIOCHE · 6,5

    Avocado and egg brioche, with kimchi, ginger and lime.

  • MARINATED SALMON TOAST · 6

  • AVOCADO TOAST WITH CARROT AND SEAWEED · 5

    Avocado and rawsano* toast with carrot ribbons, wakame, ginger water, black sesame and organic EVOO.
    *rawsano cashews nuts, nutritional yeast, sea salt and garlic.

  • IBERIAN HAM TOAST · 6

    with tomato and organic EVOO.

SCRAMBLED EGGS

  • IBÉRICOS · 6

    SCRAMBLED EGGS with Iberian ham and green sprouts. Served with 2-3 seed crackers.

  • NÓRDICOS · 6

    SCRAMBLED EGGS with smoked salmon, green sprouts, pepper, lemon salt and organic EVOO. Served with 2-3 seed crackers.

  • CAMPEROS · 5,5

    SCRAMBLED EGGS with grilled avocado, quinoa, bimi and hazelnuts pesto dressing. Served with 2-3 seed crackers.

PÂTISSERIE

  • ARTISAN CROISSANT · 2,5€

  • HOMEMADE CAKES · 5

    Chocolate and fudge; carrot and pumpkin; carrot and beetroot; berries and zucchini cake.

  • HOMEMADE ORANGE CAKE · 3,5

BUMPGREEN BREAKFAST

  • COFFEE + TOAST · 3,5

    Organic EVOO toast, homemade jam or tomato.

  • COFFEE + CROISSANT OR HOMEMADE CAKE. · 4

LATTES

  • MATCHA TEA LATTE · 4,5

    Matcha tea with vegetable milk and agave syrup.

TEAS AND HERBAL INFUSIONS

  • LU YU SENCHA GREEN TEA · 2,9

    Surprising, mild spicy notes.

  • JASMINE CHINA GREEN TEA · 2,9

  • DARJEELING “SEEYOK” PURE BLACK TEA · 2,9

  • GREEN LEMON ROOIBOS · 2,8

  • CAMOMILE · 2,8

    Camomile flower infusion.

  • PEPPERMINT INFUSION · 2,8

  • «RESPIRA BIEN» INFUSION · 2,8

    A whole forest in your lungs. Licorice root, peppermint leaves, ginger shreds, cinnamon shreds, pepper, parsley, fennel, clove and basil leaves.

  • «BUENA SALUD» INFUSION · 2,8

    Aromatic, spicy and slightly sweet. Cinnamon shreds, ginger shreds, clove, black pepper and cardamom. We recommend adding milk, soya milk or juice.

SMART JUICES

  • Made from sea water. Kids: remember to take your vitamins and minerals!!
  • GREEN CELERY · 5,5

    Green leaves, rosemary, celery, cucumber, parsley, Fuji apple and lemon.

  • GREEN MINT · 5,5

    Green leaves, orange, fennel, rosemary, pineapple and mint.

  • ROOTS BEET IT · 5,5

    Beetroot, pineapple, carrot, Granny Smith apple and lime.

  • ROOTS GINGER · 5,5

    Carrot, Golden apple and fresh ginger.

NATURAL SALADS

 

A vegan? Ask your waiter about the different options available.

  • TOMATO FEST · 13,5

    Wild mix! Featuring fine Valencian pink tomato plus our classics: sun-dried and dried tomato with roasted tomato cream. And, as a counterpoint, tuna belly with basil pesto dressing, Bumpgreen special dressing, lemon salt and sundried black olive.

A vegetarian? Change the fish for roasted avocado.

  • SWEET POTATO RAMEN · 13,5

    With low-temperature cooked egg, HEURA, wakame algae, coriander, onion and crunchy almond.

A vegan? Have it without egg.

  • CHICKPEA SALAD WITH COCONUT SAUCE · 10

    A delicious mix of nutrients and energy in this vegetal recipe.
    Made with green sprouts, arugula, black sesame, steamed and chopped bimi, carrot, Portobello, raisin-like tomato, almond sauce, garlic, honey, Bumpgreen dressing, lemon salt and paprika.

  • CURRY HEURA NUTRIBOWL -100% VEGETAL- · 13,5

    With “HEURA”, the vegetal protein made from non-transgenic soya, created by the Spanish startup “Foods for Tomorrow”. With wholemeal rice, bimi, sweet potato, courgette, coriander, sesame, arugula oil, with chopped almonds sauce and curry and coconut sauce.

  • NUTRIBOWL -ORDER IT WITH RICE OR QUINOA- · 13,5

    The most complete proposal for a healthy diet in a bowl. Brown rice, avocado, marinated salmon, bimi, spring onion, mayonnaise and citric dressing. With all the benefits that seaweed provide.

A vegetarian? Have it with no salmon and with no mayonnaise.

  • LENTIL SALAD WITH ASIAN TOUCH · 10

    Edamame, beetroot, sesame, walnuts, raisins and seasonal fruits.

  • CRUCIFEROUS VEGETABLE SALAD · 10

    Broccoli, cauliflower, peas, edamame, pesto, parsley, basil and orange salt.

A Vegan? Order it with arugula pesto.

  • YO ME MIMO SALAD · 13

    A bomb of antioxidant elements with spinach, beetroot and almond cheese in this complete dish full of good things. Spinach, seedling cauliflower, beetroot hummus, raisins, plums, almond cheese, sun-dried tomato and orange salt.

  • WARM NIÇOISE “BUMPGREEN” SALAD · 13

    With avocado, courgette noodles, baked potatoes, low-temperature cooked egg and mustard dressing. Ideal to share!

STARTERS

  • NEW CAULIFLOWER STEAK · 11

    With chopped almonds sauce, praliné almond cream and soy sauce.

  • NEW ALMOND RICOTTA BURRATA · 13,5

    Almond burrata, kimchi, avocado, tomato, pickled onion, olives, ginger, lime and arugula oil.

  • NEW STRAWBERRY GAZPACHO WITH RED BERRIES · 8,5

    Strawberries, berries, tomato, pepper and vinegar.

  • GARROFÓ OR BEET HUMMUS · 9,5

    Choose a snack to dip! Healthy and different. Your hummus with:
    VEGETABLES CHIPS OR HOME MADE SWEET POTATO

  • «GREEN» AUBERGINE · 10

    Roasted aubergines with chlorophyll couscous and bimi, praliné almond cream and Añana salt.

  • STRENGHT IN CREAM SOUP · 8

    Source of A vitamin and antioxidants: ecological carrot and pumpkin with ginger.

Also available for vegans.

  • COCA-PIZZA WITH ASSORTED VEGETABLES · 12

    Aubergine, sun-dried tomato, almond cream, tapenade, fresh buds and Cantagrullas Comté cheese.

  • CUTTLEFISH “FIGATELL” · 10

    The renowned Chef David Ariza reinvents the typical grilled cuttlefish. Presented as a breadless burger, with chopped almonds sauce, praline
    and macerated for 12 hours.

RICE AND PASTA

          • DAILY RICE · 13,5

            Cuttlefish with rice. LUNCH MENU ONLY. Price per person.
            Chef David Ariza invites you to savor the Valencian heritage, so that you can taste and feel the Mediterranean just in a rice dish.

          • COURGETTE SPAGHETTI · 11

            With green pesto and pickled sauce fish.

A vegan? Order it with no fish and no pesto.

        • YAM NOODLES · 11

          With coconut creamy sauce and Portobello, served with bimi, sesame, pickled onions, caper and walnuts.

BURGERS

*You can choose: «BRIOCHE» bread burger (without hydrogenated fat) or «ORGANIC» bread baked with natural yeast dough.

We also have GLUTEN-FREE bread.

 

        • NEW “THE BEYOND BURGER” -100% PLANT-PROTEIN- · 15

          Great BBQ taste, color and texture…You’ll think it’s meat!!!! Try it! Created
          in the USA, with no transgenics, gluten or soya. With Parmiggiano-Raw, sun-dried tomato, Sichimi, vegan dressing, crunchy fried onion with *BRIOCHE bread or organic bread baked with natural yeast dough.

          A Vegan? Order it with gluten-free bread.

           

      • THE REAL BURGER BUMPGREEN · 13,5

        All flavor. With our Cachena beef, Cantagrullas Comté cheese, garlic cream soup, sun-dried tomato, Japanese mayonnaise and crunchy fried onion with *BRIOCHE bread or organic bread baked with natural yeast dough.

      • KIMCHI BURGER · 14

        Cachena beef burger with kimchi, crispy onion, Japanese mayonnaise, Comté Cantagrullas cheese and sun-dried tomato, baked sweet potato with *BRIOCHE bread or organic bread baked with natural yeast dough.

      • BULL’S TAIL BURGER · 15

        Deboned and crumbled bull’s tail, with roasted red pepper mayonnaise, sun-dried tomato and garlic-honey, with baked potatoes and organic bread baked with natural yeast dough..

FISH

          • SALMON TARTAR · 14

            On wakame algae, black sesame, avocado, Granja Cantagrullas yoghourt and oyster sauce dressing.

          • WHITEFISH CEVICHE · 14

            Ginger-macerated with lime and coriander, onion, rice vinegar, lemon salt and our dressing. Served with Granny Smith apple, crispy corn, orange and black olive.

          • BAKED SALMON WITH COUSCOUS · 17,5

            Which zucchini ribbons, arugula emulsion, bimi, Cherry tomatoes, arugula oil and black sesame.

MEAT

    • FREE RANGE CHICKEN · 14

      Chicken breast with mustard, beef sauce, quinoa and sweet potato.

    • ALLER ET RETOUR · 15

      Galician beef tartar with coriander and a special Asian touch, slightly grill-browned. Served with smashed yam and potato.

    • ENTRECÔTE WITH ASHES · 19

      200 grams fillet steak on embers and ashes, with roasted peppers and potato.

    • LAMB INGOT · 18

      With cous-cous, sun-dried tomato, rosemary, a trace of ashes and kitchen-blowtorch burnt.

DESSERTS

  • CHEESECAKE & SALTED CARAMEL · 8

    Cured Manchego cheese, with salted caramel ice cream, striped hazelnuts and caramel toffee.

  • COCOA TEXTURES · 6

    Bumpgreen chocolate cake with salty cocoa sand, caramelized hazelnuts and peanut ice cream.

  • APPLE TATIN · 7

    With vanilla ice-cream and caramel sauce.

A vegan? Order it with apple-celery sorbet.

  • WAFFLE WITH VANILLA ICE CREAM · 7

    And pumpkin jam.

  • BROWNIE · 7

    With peanut ice cream.

Also available for vegans.

      • HOMEMADE ICE-CREAMS

        Bourbon vanilla · 6
        Peanut · 6
        Salted caramel · 6
        Apple-celery sorbet · 6

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BRUNCH GREEN

Domingos de 12 a 16,30 hrs.

Menú Brunch Green • 30 €
ENTRANTES + DOS PLATOS PRINCIPALES A ELEGIR + UN POSTRE ARTESANO + BEBIDAS

Menú Brunch Kid • 20 €
ENTRANTES + PLATO ESPECIAL A ELEGIR* + POSTRE ARTESANO + REFRESCO

                              • Burger (sin pan)

                                con patata, mayonesa, queso y salsa casera.

                              • Pasta integral

                                con salsa de tomate casero y queso.

                              • Roast-beef de pavo

                                con crema de coco y ajo-miel, servido con mezclum y patata asada.

ENTRANTES

                              • Tartas artesanas (según temporada) de:

                                remolacha y queso; chocolate y dulce de leche; calabaza y amapola.

                              • Croissants ecológicos

                                con nuestra propia receta, elaborados en nuestro obrador, pídelos con azúcar glass.

                              • Ensaladas variadas (según temporada) de:

                                quinoa, lentejas, crucíferas.

                              • Cremas o Gazpacho (según temporada) de:

                                remolacha o de fresa.

                              • Variedad de quesos artesanos.

BEBIDAS

                              • Licuados con agua de mar, zumo, aguas aromatizadas, cafés y tés.

                                *Refrescos y alcohol no incluidos.

DOS PLATOS PRINCIPALES A ELEGIR

PÍDALO A SU CAMARERO

 

                              • Pollo campero cocinado a baja temperatura

                                con kale, salsa de coco, miso y boniato. ¿Vegano? Plato de verdura con coco, kale y miso.

                              • Salmón curado

                                en sal cítrica y infusionado con jugo de remolacha y ahumado con hojas de naranjo y bimi. Servido con salsa cítrica con toques asiáticos.

                              • Roast-beef de pavo

                                con crema de coco y ajo-miel, servido con mezclum y patata asada.

                              • Pasta vegetal a la napolitana

                                Espaguetis de calabacín con puré de tomate, cebolla, alcaparras, aceituna negra deshidratada, cebolla crujiente y aceite de rúcula.

                              • Bocata de tortilla

                                Bocata de tortilla de alcachofa y cebolla.

                              • Aguacate asado

                                con quinoa, huevo a baja temperatura y pesto de avellanas.

POSTRE ARTESANO A ELEGIR

PÍDALO A SU CAMARERO

 

                              • Postre del día

                              • Tartas artesanas (según temporada) de:

                                remolacha y queso; chocolate y dulce de leche; calabaza y amapola.

                              • Helados variados y sorbetes veganos.