• Plant-Based
• Vegetariano
• Sin Gluten

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.

• Plant-Based
• Vegetariano
• Sin Gluten

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.

• 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, spinach, green beans, low-temperature cooked egg and mustard dressing. Ideal to share!

• Plant-Based
• Vegetariano
• Sin Gluten

STARTERS

• NEW ALMOND RICOTTA BURRATA · 13,5

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

• COCA-PIZZA WITH ASSORTED VEGETABLES · 13

  Aubergine, onion, pepper, sun-dried tomato, almond cream and praliné almond cream, garlic-honey, sundried black olive, Bumpgreen special dressing, arugula and Parmesan cheese.

• GARROFÓ OR BEET HUMMUS · 9,5

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

• ARTICHOKES IN CREAMY SAUCE · 13,5

  Candied artichokes with bay carbon oil, crispy onion, almond cream, praline, lemon salt and grated cheese.

• STRENGHT IN CREAM SOUP · 8

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

Also available for vegans.

• «GREEN» AUBERGINE · 10

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

Also available for vegans.

• 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.

• Plant-Based
• Vegetariano
• Sin Gluten

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.

• Plant-Based
• Vegetariano
• Sin Gluten

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, Parmesan 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, Parmesan 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..

• Plant-Based
• Vegetariano
• Sin Gluten

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.

• Plant-Based
• Vegetariano
• Sin Gluten

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.

• Plant-Based
• Vegetariano
• Sin Gluten

DESSERTS

• NEW CHEESECAKE, FIGS AND PEDRO XIMÉNEZ · 8

  Creamy, Camembert and Danish Blue cheese, with fresh fig compote, honey, vanilla and Pedro Ximenez wine.

• NEW MANGO AND CINNAMON CAKE · 8

  With creamy white chocolate, mango and orange, served with cocoa and walnut crumble.

• COCOA TEXTURES · 6

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

• 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