Porcini gelée with truffle foam
Red prawn salpicón with red mole sauce
Chanterelle ravioli in ham broth
Hake “a la bilbaína”
Venison loin with mushroom praline and oyster
mushrooms

Hazelnut and chocolate cake

Champagne Laurent-Perrier La Cuvée Brut
Fillaboa Albariño D.O. Rías Baixas
Abadía Retuerta Especial Selection D.O. Castilla y León
Enrique Mendoza Moscatel de la Marina D.O. Alicante

Coffee and Christmas sweets
Drink at the table