Pistachio cream with beer foam and Osetra caviar
Foie crème brûlée, red berries, and pistachios
Lobster ravioli with Cava sauce
Pickled tuna belly, pacified tomatoes, wood-roasted piquillo pepper, and sherry vinegar pearls

Suckling pig with its crispy lacquered skin, roasted pumpkin and caraway purée

Eight chocolate textures

Laurent Perrier
Louro do Bolo (D.O. Valdeorras)
Sierra Cantabria D.O Ca. Rioja
Jorge Ordóñez nº 2 Victoria (D.O. Málaga)

Coffee and Christmas sweets
Drink at the table