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Autumn rice with truffle, chestnut and pine nuts
Foie gras crème brûlée with red berries and green pistachio
Seasonal vegetable stew with celeriac purée
Sea bass in yellow chili pil-pil sauce with crispy shrimps
Galician beef steak tartare with old-style mustard emulsion
Guinea fowl in pepitoria sauce with confit baby artichoke
Sablé biscuit with creamy chocolate and hazelnuts
Arabian cake
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