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Red prawn carpaccio with jalapeño vinaigrette, ginger, and siracha emulsion
Mango salmorejo with ham shavings and croutons
Foie créme brûlee, red berries, and pistachios
Red tuna and avocado tartare with citrus dressing
Turbot with pea cream, wild asparagus, and trout roe
Low-temperature duck breast, perigueux sauce, and grilled sweet potato purée
Peñagorda sheep's cheese cake and Lotus biscuit ice cream
Exotic mango, coconut, passion fruit, and rum dessert
Seasonal fruit
Regal oyster nº2 with passion fruit and jalapeño
Foie créme brûlee, red berries, and pistachios
Crustacean ravioli with vegetables and Cava and Saffron sauce
Glazed tuna belly with tamarillo purée and Moroccan lemon
Sirloin tournedó with truffled parmentier and red berry confit
Exotic mango, coconut, passion fruit, and rum dessert
Chocolate crumbs with freeze-dried raspberry, milk foam, and yogurt ice cream
Regal oyster nº2 with passion fruit and jalapeño
Red prawn carpaccio with jalapeño vinaigrette, ginger, and siracha emulsion
Turbot with pea cream, wild asparagus, and trout roe
Low-temperature duck breast, perigueux sauce, and grilled sweet potato purée
Spiced chocolate heart with cherry center and red chocolate coating