pau claris 190

Onion soup gratinated with Mahón cheesse

Baby squids from the catalonian coast with homemade wasabi fresh cheese and rapsberry sichuan paper sauce

Galician mussels steamed in gin tonic, star anis and cayun pepper

Foie gras from Vilamalla with poached radish, passion fruit sauce and caramelized gínger

Burrata with duo of tomatoes, arugula, pesto of black olives and basil honey

Galician octopus with hot chilly, garlic mayonnaise and crispy potato pearls

Gratinated codfish with green apple, garlic mousseline, and polenta pie

Beef tenderloin with oyster mushrooms and morel port wine sauce

Troffi a la carbonara from the sea

Rosa blanca de chocolate con toque de vainilla sus pétalos de chocolate belga y aroma de rosa. Acompañada de caviar de fresa, hilos rojos de chili suavemente picantes y perlas de oro / White rose of chocolate with a touch of vanilla, petals of belgian chocolate with rose aroma. Accompanied by strawberry caviar, red threads of chili lightly spicy and pearls of gold

Mousse de champagne con aire de limón y crumble de mantequilla / Champagne mousse with lemon air and butter crumble

Surtido de quesos con mermelada y miel / Assortment of cheese with honey and jam

Galician mussels steamed in gin tonic, star anis and cayun pepper

Wagyu beef blood sausage from Extremadura, with sweet potato mash, flambed apples, roasted onions and capuchina leaf

Duroc porc ribs with liquid smoke sauce, green peppers from padron and baby potatoes

Turbot with three cauliflower puree and truffle

Cheese cake with cherry marmalade and crunchy base of hazelnut and chocolate