Tasting menu

TEMPURA ZUCCHINI FLOWER AND ANCHOVY

SEA BASS CEVICHE TOAST

CHICKEN AND SQUID CANAPÉ

BEETROOT FLOWER WITH CAVIAR

SHISO WAFFLE WITH CURED BONITO AND BIZKAINA

HOT MOCHI WITH MUSHROOMS

RAZOR CLAMS A LA DONOSTIARRA WITH PONZU

MACKEREL, TOMATOES AND CODIUM SEAWEED

TOMATO, ANCHOVY AND PADRON PEPPER

VENTRESCA TUNA BELLY WITH PINE NUT EMULSION

STINGRAY À LA BEURRE BLANC WITH CAVIAR

CHICKEN WITH PRAWNS

PIGEON COOKED TWO WAYS WITH ITS CACAO COOKIE

PEACH, HIG LEAF AND BLAU DE JUTGLAR

STRAWBERRY, PIQUILLO PEPPER AND VANILLA

CHOCOLATE AND HAZELNUT MILLEFEUILLE

PETITS FOURS