• Plant-Based
• Vegetariano
• Sin Gluten

BREAKFAST AND AFTERNOON SNACKS

LATTES

• MATCHA LATTE · 4,5

  Matcha tea with vegetable milk and agave syrup.

PÂTISSERIE

• HOMEMADE CAKES · 5

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

ORGANIC EGGS

• SCRAMBLED EGGS · 4,5

  +1€ Add your own topping: salmon; avocado; cured ham.

TOASTS

• OIL · 2

• HOMEMADE JAM AND HOMEMADE BUTTER · 2,7

• AVOCADO AND PARMIGGIANO-RAW TOAST · 5

  Raw cashews nuts, nutritional yeast, sea salt and garlic.

• IBERIC HAM · 5

• MARINATED SALMON WITH WAKAME, FRESH CHEESE AND AVOCADO · 5

• Plant-Based
• Vegetariano
• Sin Gluten

NATURAL SALADS

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

• NEW SWEET POTATO RAMEN · 13,5

  With low-temperature cooked egg, HEURA, wakame algae, 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.

• NEW 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.

• NEW  TOMATO FEST · 12,5

  Wild mix! Featuring fine Valencian pink tomato, sun-dried and dried tomato with roasted tomato cream. And pickled oily fish with basil pesto dressing, Bumpgreen dressing, lemon salt and sundried black olive.

A vegetarian? Change the fish for roasted avocado and no 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.
  .

• ANCESTRAL SALAD · 14

  This salad features the energizing power of buckwheat, prepared by María Kindelán, winner of the #yococinobumpgreen contest. Buckwheat fusilli with a delicious umeboshi, avocado and salmon dressing.

A vegan? Have it with no salmon.

• CRUCIFEROUS VEGETABLE SALAD · 10

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

A Vegan? Order it with arugula pesto.

• ECOLOGICAL QUINOA SALAD · 10

  With organic quinoa, chickpeas and Granja Cantagrullas yoghourt.

• LENTIL SALAD WITH ASIAN TOUCH · 10

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

• WARM NIÇOISE “BUMPGREEN” SALAD · 13

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

• Plant-Based
• Vegetariano
• Sin Gluten

STARTERS

• ARTICHOKES IN CREAMY SAUCE · 12,5

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

• GARROFÓ OR BEET HUMMUS · 9,5

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

• AUBERGINE · 9,5

  Roasted aubergines with 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.

• 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

**BRIOCHE bread burger: without hydrogenated fat.

You can choose 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.

  A Vegan? Order it with gluten-free bread.

   

• THE REAL BURGER BUMPGREEN · 13

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

• 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.

• BULL’S TAIL BURGER · 15

  Deboned and crumbled bull’s tail, with roasted red pepper mayonnaise, sun-dried tomato and garlic-honey, with BRIOCHE* bread.

• 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 FISH OF THE DAY · 16

  With creamed spinachs and cream, with quinoa, almond praline, bimi and arugula oil.

• PICKLED FATTY FISH · 14

  Pickled fish with caramelized onion, lemon marmalade and lemon salt with green sprouts.

• Plant-Based
• Vegetariano
• Sin Gluten

MEAT

• FREE RANGE CHICKEN · 14

  Chicken breast with mustard, 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

• 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.

• PUMPKIN WAFFLE · 7

  With bourbon vanilla ice cream.

• CAROB BROWNIE · 7

  With peanut ice cream.

• HOMEMADE ICE-CREAMS

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