Octopus Potato "Ensaladilla"

Smoky Seafood Potato Salad with Garlic Prawns.

Falafel with harissa jam, picked lemon, citrus and yoghurt and lightly (4 unit.)

Retinto Sirloin Carpaccio with “Payoyo” Cheese, Dried Tomato, Arugula, Vermuth Reduction and Marinade Mushrooms

“Payoyo" Cheese with Muscatel Jam, Cinnamon and Candied Orange

Artichokes Confit in Extra Virgin Olive Oil, sautéed with Portobello Mushrooms in Garlic, Miso and Guanciale Crisp and Dry Lime

Semi Cured Tuna with Mazamorra (milky maize pudding), Amontillado Jam and Peppermint Oil.

Organic Salad with Payoyo Cottage Cheese, Seasonal Fruit, Mushrooms and Mustard Vinaigrette

Tabbouleh Salad with Orange Segments, Pine Nuts and Orange Vinaigrette

Vegetables with Pumpkin Romesco, Tapenade, Pickled Parsnip and Gremolata

Vegetables Pastela with Baked Apple Sauce and Roasted Almonds

Alboronía with Za´atar Roasted Pine Nuts, Feta Cheese, Black Olive Powder and Sesame Dressing

Rice with Organic Vegetables

Skid Ink Rice with Garlic Mayonnaise

Rice with Braised Ribs and Iberian Pork

Tuna Belly in an Onion Stew with Onion and Baked Potato

Croaker Fillet 200 gr in a Basil Sauce, Garlic Powder and Chargrilled Sautéed Field Peas in Garlic Oil

Grilled Sea Bass Fillet with Sherry Miso Sauce, kingpranws and Roasted Vegetables

Octopus Leg Coated with Kimchi and Parmentier and Crispy Rice

Tuna Tarantelo with Tomato Stew

Burnt Tuna Belly with Oxigarum and Black Garlic Mayonnaise

Chicken Pastela with Baked Apple and Roasted Almond Sauce

Iberian pork cheeks with sweet potato Parmentier and Kimchi with Crispy Rice

Iberian Pork (200 gr) with and demi-glaze

Beef Steak in a Red Wine Sauce.

40-day matured beef entrecôte 370 gr with Mushrooms and Fried Potatoes

Egg flan with pine nuts crème Chantilly and caramel

Cheese Cake with Lima Cream and Maracuya

Rice pudding with coconut milk, pineapple in rum, yoghurt whipped cream and lime.

Guanaja Chocolate Ganache with Date and Pumpkin Sponge Cake, Caramel-Coated Hazelnuts and Toffee