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

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

Marinated olives with orange and cinnamon, assorted chips, bread sticks and hummus

Amelie oysters in brine or in spicy poblano ceviche

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

Carril clams au natural or grilled with garlic and chilli

Chop suey of Galician razor clams and lemon air

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

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

Marinated and grilled tuna pizzetta, spicy tomato and bitxo sofrito, gordal olives, and Chinese cabbage with soy sauce

Marinated tomato tartar, raw lobster, orange vinaigrette and watercress

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

Crunchy confit of lamb shoulder, with creamy smoked cauliflower, glazed carrots, and lamb reduction infused with lemon thyme

Grilled lobster with candied artichoke hearts, DOP botarga, seafood and coral reduction and dried cherries

Grilled matured beef tenderloin with parmentier potatoes and veal juice infused with thyme and dried peppers

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

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

Norway lobster and chicken cannelloni with choron sauce, Provençal tomatoes and microgreens

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

Roasted wild sea bass with sea urchin butter, wild asparagus, sea bass reduction, lemon mousseline and candied shallots

One thousand confit potato leaves, black truffle, ceps sautéed with garlic and parsley and vegan parmesan foam

Baba soaked in legendary Carúpano rum with mascarpone/ vanilla ice cream and orange zest

Caramelised French toast, namelaka ice cream and fresh citrus fruit

Chocolate coulant filled with ferrero and macadamia nuts with white chocolate ice cream and passion fruit air

DOP cheese board

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

Spectacular seasonal fruit salad with mint granita and passion fruit cream

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

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

Roasted vegetable toast with goats cheese, romesco sauce and balsamic vinegar

Grilled lobster, sauteed pak choi, provençal tomatoes, hollandaise sauce and botarga

Grilled matured beef tenderloin with parmentier potatoes and veal juice infused with thyme and dried peppers

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

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

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

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

Marinated olives with orange and cinnamon, assorted chips, gluten-free breadsticks and hummus

Marinated olives with orange and cinnamon, assorted chips, bread sticks and hummus

Amelie oysters in brine or in spicy poblano ceviche

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

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

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

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

Lychee lime and rose granita

Tarte tatin, salted caramel and vanilla ice cream

Petit fours – Muffins, financiers, chocolate truffles

Pastry

patatas bravas Huerta edition

Amelie oyster en yellow chilly ceviche

Avocado and asparagus in tempura, with smitane sauce, kafir lime , madras curry oil and dehydrated cherry tomatoes

Cold watercress and sweet pea cream soup with mascarpone, sautéed peas and crispy pork cheeks

Grilled romaine lettuce hearts, roasted vegetables, spring onions, toasted pine nuts, getaria vinaigrette

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

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

Marinated tomato tartar, raw lobster, orange vinaigrette and watercress

Chop suey of Galician razor clams and lemon air

Seasonal mushroom risotto with candied artichokes and caramelized garlic

Glasé Ox tail in red wine with parmentier and black truffle

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

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

Grilled red snapper with candied artichoke hearts, DOP botarga, seafood and coral reduction and dried cherries

Caramelised French toast, namelaka ice cream and fresh citrus fruit

Lychee lime and rose granita

Spectacular seasonal fruit salad with mint granita and passion fruit cream