• The breads: long fermentation bread; fenugreek bread; bacon brioche; loaf of organic cocoa and tarragon
  Butter of iberian ham 100% bellota; Hacienda Guzmán Arbequina extra virgin olive oil; Añana salt flakes

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• Roe deer, seaweed and caviar Ars Italica
• 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 cream, iced Basque chilli pepper and caper broth Agrucapers
• Crustaceans cannelloni, crystallized sweet cucumber, trout Pirinea and citric herbs juice
• Oyster with roasted red bell pepper nectar, green radish and crunchy seaweed
• "The Truffle" with mushroom moss and Iberian ham
• Char-grilled D&Burela hake, seaweed jam, plankton and molluscs with the aroma of spices and coconut
• Langoustine, citrus escabeche, fennel and fried tapioca with smoked pork jowl
• Suckling lamb cutlet, mellow kohlrabi stalk, stuffed spring onion pearl and black olives
• Hot & cold mojito
• Lemon with basil, green bean and almond juice
• Orange infused airy brioche, creamy espresso ice cream and malt whisky frosting
• 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; loaf of organic cocoa and tarragon
  Butter of iberian ham 100% bellota; Hacienda Guzmán Arbequina extra virgin olive oil; Añana salt flakes