TapasPatatas bravas / corn alioliSerrano ham / colines integrales / honeyCheeses from Navarra 2-3 kinds / grapesCalamari with cheese and breaded calamari / grilled lemonFried padrons with salt and nutsOlives stuffed with anchovies and peppersMain courseSea bass with salsa romesco sauce and mashed potatoes with sage and butterDessertCitrus mousse with Natillas cream and cinnamon
Beef tartare, flavored mayonnaise, dried yolk and picklesTortellini with black pudding, chicken sauce, spinach, and mushroomsSorrel soup, smoked plum, bacon and quail eggCod, pancetta, black olive, beurre blanc, pak choi, broad beansLamb hip, sweet potato, demi glace, and spinachRicotta cheesecake
Amuse boucheKing oyster mushroom on sea lettuceAppetizerKohlrabi with peanuts, nori seaweed and sconesMain courseCauliflower steaks on barley risotto, pea cream, and chili oilDessertStrawberry mille-feuille with tonka bean foam, rhubarb, and coral leaves
Guests receive a specially selected glass of wine by the chef to accompany two coursesAppetizerPink matias served with a composition of lettuces, green cucumbers and walnutsPinot Gris white wineorCabernet rose wineSoupCold soup with radish and tomatoes with mint oilMain courseCorn chicken breast served with young vegetables, fresh young cabbage with dill, the whole is complemented by almond puree with pink saltChardonnay semi-sweet white wineorProsecco sparkling white wineDessertFluffy Amaretto mascarpone cream served with strawberry tartare and dark chocolate crumble
AppetizerSalad with mango, chilli, mint, red onion, dry Martini, sesame and fried crayfish necksSoupThai nut soup with tiger prawns, lime, coriander and coconut chipsMain courseParsley puree, orange pak choi with chilli threads, pickled ginger with beetroot, Peking duckDessertTraditional Japanese dessert: dorayaki with goji fruit
Amuse boucheWhite polenta with tomatoes and licoriceAppetizerRoasted carrot cappuccino with red kimchi and bacon, handmade focaccia and poppy seedsMain courseConfit celeriac on French lentils with roasted millet groats and lemon oil and summer vegetablesDessertChocolate ganage with sea salt flakes, pistachio cream and cherries
AppetizerSnails baked in shells with herb butter and garlic, served on a mix of wild plants with chives oilSoupOnion soup with Parmesan cheese and toastMain courseFrog legs fried in butter with parsley, garlic and jägermeister with baby potatoes and chive aioliDessertShu cookie, dacquoise mousse, white chocolate crumble, red wine mulled ice cream
