AppetizerRoasted red pepper tartare with walnuts, pomegranate molasses, and herb dressingMain courseSea bass fillet with truffle and white asparagus in champagne foamDessertPistachio sponge cake with Greek yogurt and honey foam, and raspberry powder
€/pp for10 people
Chef Antonio Nicastro i Tania Montes de Oca Campbell
StartersDates and bacon smoked on the tableOysters in green sauceTuna tataki with teriyaki sauceFirst courseNoodles with squid ink with seafood sauceMain courseCountry style rack of lambSea bass with lemon sauceDessertTiramisu with nutella