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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

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NATURAL SALADS

 

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

        • 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!

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STARTERS

            • GARROFÓ OR BEET HUMMUS · 9

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

                • AUBERGINE · 9

                  Roasted aubergines with praliné almond cream and Añana salt.

            • STRENGHT IN CREAM SOUP · 6

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

                    • COCA-PIZZA WITH ASSORTED VEGETABLES · 11

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

Also available for vegans.

                • HAM AND PARMIGGIANO QUICHE · 10,5

                  With kale, bimi, sun-dried tomato, cream, Iberian ham and Comté Cantagrullas cheese. Served with a mix of lettuces.

          • 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.

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RICE AND PASTA

        • DAILY RICE -LUNCH MENU ONLY- · 13,5

          Our chef David Ariza invites you to savor the Valencian heritage so that you can taste and feel the Mediterranean just in Velázquez Street: the sea, the light, the heat and lots of tradition. Price per person.

      • COURGETTE SPAGHETTI · 11

        With green pesto and pickled sauce fish.

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

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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, piquillo jam and garlic-honey, served with oven-cooked potatoes with BRIOCHE* bread.

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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 and sweet potato chips.

          • 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.

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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 · 18,95

      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.

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DESSERTS

      • COCOA TEXTURES · 6

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

      • HOMEMADE ICE-CREAMS

        Bourbon vanilla · 5
        Hazelnut · 5
        Mango sorbet · 5

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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.