Creo experiencias gastronómicas a medida que conectan a las personas a través del sabor, la atmósfera y una historia en cada plato.

Grilled romaine lettuce hearts, roasted vegetables, spring onions, toasted pine nuts, Getaria vinaigrette and botarga

Beef steak tartar with garlic toast, mascarpone cream, and antique mustard

Mix of field legumes, smoked cauliflower hummus, provencal tomato, micromezclum and light pickle of sherry vinegar D.O

Tartar of pata negra tomato, dates, and strawberries, accompanied by calcots and romesco, endive and macadamia nut cloud

Jerusalem artichoke and burrata ravioli with creamy dried tomato pesto, purple basil, and nutmeg

Grilled yellowfin tuna with chop suey of seasonal vegetables and ginger lemon foam

Roasted pineapple, yogurt and white chocolate cream, coconut crumble, yuzu ice cream, and toffee sauce

Caramelised French toast, namelaka ice cream and fresh citrus fruit

Panaché of garden vegetables, flowers, fresh herbs, citrus vinaigrette, and saffron

Gluten free grissini with tapenade, marinated olives with orange and cinnamon

Mix of field legumes, smoked cauliflower hummus, provencal tomato, micromezclum and light pickle of sherry vinegar D.O

Tartar of pata negra tomato, dates, and strawberries, accompanied by calcots and romesco, endive and macadamia nut cloud

Jerusalem artichoke and burrata ravioli with creamy dried tomato pesto, purple basil, and nutmeg

Grilled yellowfin tuna with chop suey of seasonal vegetables and ginger lemon foam

Roasted pineapple, yogurt white chocolate cream, coconut crumble, home-made ice cream and toffee

Chocolate coulant filled with Ferrero, macadamia nuts with home-made white chocolate ice cream and passion fruit

Beef steak tartar with garlic toast, mascarpone cream, and antique mustard

Amelie oysters in brine or in spicy poblano ceviche

Mix of field legumes, smoked cauliflower hummus, provencal tomato, micromezclum and light pickle of sherry vinegar D.O

Tartar of pata negra tomato, dates, and strawberries, accompanied by calcots and romesco, endive and macadamia nut cloud

Crispy milk-fed lamb terrine, kimchi, roasted apple and demi-glace

Seabass, sea urchin butter, lemon mousse, smoked asparagus and crunchy gluten-free bread

Lychee lime and rose granita

Tarte tatin, salted caramel and vanilla ice cream

Beef steak tartar with garlic toast, mascarpone cream, and antique mustard

Coca of marinated foie gras, wild strawberries, toasted pine nuts, microgreens, and Lodovico vinaigrette

Tartar of pata negra tomato, dates, and strawberries, accompanied by calcots and romesco, endive and macadamia nut cloud

Mix of field legumes, smoked cauliflower hummus, provencal tomato, micromezclum and light pickle of sherry vinegar D.O

Roasted Iberian pork with balsamic sauce, sweet potatoes in salt, wild strawberries, and 24-month-old Reggiano flakes (pork juice)

Crispy milk-fed lamb terrine, kimchi, roasted apple and demi-glace

Caramelised French toast, namelaka ice cream and fresh citrus fruit

Spectacular seasonal fruit salad with mint granita and passion fruit cream

panceta confit , con rosignols, parmentier y caviar de salmon

Ceviche nikkey de ostras gallegas o almejas del carril

coca de foie marinado en especies,piñones y fresas

steack tartar con crema de mascarpone y mostaza

bacalao confitado con alcachofas, rosignols y su pil-pil

rabo de buey estofado en vino tinto con parmentier de patatas

crema catalana con canutillos y lima

Semiesfera de namelaka, crumble de chocolate , fresas y menta