Acorn-fed Iberian ham P.D.O. Los Pedroches
Assorted cheese board with rose jam, candied mandarin peel and breadsticks
Fine de Claire Aimée oysters with mango pearls, sake-yuzu gel, and crispy nori (4 units)
Sea bass tiradito with ponzu, yellow chili, pickled onion and puffed tapioca
Scallop aguachile with cherry tomatoes osmotized in Oloroso wine, mango, dill and roasted corn
Fried aubergines with toasted sweet miso, Parmesan cheese and smoked bonito flakes
Burrata with truffle sauce, arugula, cherry tomatoes and roasted cashews
Croquette selection (squid in its ink, oxtail, and Idiazábal cheese) (6 units)
Tomato salad with mozzarella pearls, black olives and honey-truffle vinaigrette
Mâche salad with melon and basil, acorn-fed iberian ham, dried fruits and orange blosson vinagrette
Smoked bluefin tuna tartare with coconut garlic and crispy mango and passion fruit
Cordoban salmorejo with dried tomato, Iberian ham, E.V.O.O powder and E.V.O.O caviar
Confit artichokes with Zuheros goat cheese and grated truffle
Cold pumpkin and orange blossom cream with pork croûtons, pumpkin seeds and sour cream
Sweet potato parmentier with smoked aubergine cubes, crispy rice and white asparagus
Red prawns rice with black garlic and grassworts milk mayonnaise
Iberian pork dam dry rice with shiitake mushrooms and marinated bacon
Creamy tagliatelle with vegetables, mushrooms and prawns
Boletus moussaka with fried tomatoes and basil, with Arzúa-Ulloa cheese light béchamel
Smoked turbot with cuttlefish tagliatelle, fennel cream and plankton with squid ink coral
Boiled hake with kombu seaweed at low temperature with Andalusian gazpachuelo, roasted leek and green peppers
Salmon in butter and yuzu sauce with beetroot, zucchini and its roe
Beef sirloin with sweet and sour pickle cream, fried enoki, and sautéed baby wheat with shiitakes and sundried tomatoes
Confit leg of lamb in cane honey with date jam with pea and mint cream
Traditional oxtail stew with artichokes and baby potatoes
Glazed Iberian pork dam with kimchi and smoked parmentier with roasted peanuts
Miso and coconut flan with muscovado caramel and passion fruit whipped cream
Seasonal fruit with creamy yogurt, pomegranate and ginger slushy
Baked apple crumble with vanilla, caramelized hazelnuts and shortbread ice cream
Fermented milk cream with flower veil, crumble and violet ice cream
Gorgonzola cheesecake with toffee and butter popcorn whipped cream
Nuts and chocolate brownie with ice cream
Ice cream selection (3 scoops)