• The breads: long fermentation bread; fenugreek bread; Iberian pork belly brioche
   

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• Smoked tuna belly on celery, mint and bergamot cloud, and Ars Italica caviar
• Our seasoned olive
• Caramelized millefeuilles of smoked eel, foie gras, spring onion and green apple
• Duet of squid and its ink
• Gilda with tuna tartar Balfegó, anchovies , iced Basque chilli pepper and caper broth Agrucapers
• Crustaceans and tarama bites, Pirinea trout, sweet cucumber and citrus herbs juice
• Oyster with roasted red bell pepper nectar, green radish and crunchy seaweed
• "The Truffle" Laumont with mushroom moss
• Char-grilled D&Burela hake, tender onion with codium, coconut toffee and roasted pil-Pil
• Lobster, citrus escabeche, fennel and fried tapioca with smoked pork jowl
• Suckling lamb cutlet with glazed cake, pickled kohlrabi and truffle sauce
• Lemon with basil, green bean and almond juice
• Sponge and ingot of chocolate, orange liqueur Clément ice cream, and praline pearls
• Our Pacari chocolates: Tahitian vanilla bonbon; anis shell; toffee; hazelnut praline; walnut and honey nougat

• Six snacks, followed by inbound, main course and dessert to choose from, with the possibility of picking half rations.

   

   

  The breads: long fermentation bread; fenugreek bread; bacon brioche