Iberian ham Aljomar “Tributo Don Alfonso” | ||
Vegetable hearts salad with seafood, cream of farmhouse lettuce and iodized juice | ||
Oyster with olive juice, green radish emulsion and crunchy sea lettuce | ||
Scallop with “Ars Italica” caviar on a bed of parsley and chive chlorophyll |
Hake kokotxas in pil-pil sauce | ||
Charcoal-grilled langoustine over an aniseed seabed and its corals mayonnaise | ||
Red mullet with crystals of edible scales, white sparagus with saffron and liquid bonbon of chipirón | ||
My version of hake loin with kokotxas, coffee and fresh cayenne |
Stewed tripe in the traditional way | ||
"Luismi" sirloin grilled on a bed of chard chlorophyll and cheese bonbon | ||
Wild rabbit à la royale with tender pickled lettuce hearts, sticky rhubarb with apple and roasted root vegetable purée | ||
Stuffed Iberian pork trotters, mini lettuce “El Dulze” and crunchy black pudding marbles | ||
Suckling lamb chop, truffled sweet onion with marrow and fried bread |
Vanilla apple pie with granny smith sherbet | ||
Baked chocolate with pear frost, cinnamon and caramel iced cream, and mint mist | ||
Hot and liquid almond and cardamom cake, with coffee, chocolate and honey ice shaving | ||
Lemon with basil, green bean and almond juice | ||
Crunchy hazelnut toffee, wasabi ice cream and “Pacari” chocolate frost | ||
The local cheeses that I like |