Tasting menu

COLD TOMATO TEA, LEMON VERBENA AND ROASTED ZUCCHINI LIQUID RAVIOLI

COCKLE SOUFFLÉ

BEETROOT FLOWER WITH CAVIAR

CHICKEN SKIN AND SQUID CANAPE

SEA BASS CEVICHE TOAST

MILLEFEUILLES, WAGYU AND FOIE

CRISPY BRIOCHE OF PICKLED FOIE GRAS

MOCHI WITH SOBRASADA AND MAHÓN CHEESE

RAZOR CLAMS A LA DONOSTIARRA WITH PONZU

TUNA BELLY WITH PINE NUT EMULSION

TOMATO “FEO”, WASABI, PICKLED TOMATO AND OYSTER

STINGRAY A LA BEURRE BLANC WITH CAVIAR

CHICKEN SWITH SHRIMPS AND “BUÑUELO” FRITTER

PIGEON COOKED TWO WAYS AND CACAO

RICE ICE CREAM, NORI SEAWEED AND CAVIAR

MILLEFEUILLES, HAZELNUT AND PEDRO XIMÉNEZ

RASPBERRY, ROSES, HIBISCUS AND KOKORO TEA

PEACH, COFFEE, YOGURT, ARMAGNAC AND MELISSA

PETITS FOURS