Chanterelle ravioli stewed with spiced ham broth
Madrid-style callos
Stewed porcini mushrooms with porcini foam and egg yolk emulsion
Glazed tuna neck with tamarillo purée and Moroccan lemon
Beef tenderloin tournedos with truffled parmentier and red berry confit
Roast suckling pig with crispy skin, roasted pumpkin purée, and caraway
Peñagorda sheep's cheesecake with Lotus biscuit ice-cream
LEMON PIE
Seasonal fruit
Regal oyster nº2 with passion fruit and jalapeño
Foie gras crème brûlée with red berries and green pistachio
Chanterelle ravioli stewed with spiced ham broth
Creamy cod “ajo arriero” sauce and crispy olive
Slow-cooked glazed beef short rib with corn purée
Arabian tart
Sablé biscuit with creamy chocolate and hazelnut filling
Regal oyster nº2 with passion fruit and jalapeño
Creamy cod “ajo arriero” sauce and crispy olive
Slow-cooked glazed beef short rib with corn purée
Sablé biscuit with creamy chocolate and hazelnut filling
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