Tasting menu

SEA BASS CEVICHE TOAST

CHICKEN AND SQUID CANAPÉ

BEETROOT FLOWER WITH CAVIAR

SEA URCHIN VOL-AU-VENT AND TOPINAMBUR

RAZOR CLAMS A LA DONOSTIARRA WITH PONZU

HOT MOCHI WITH MUSHROOMS

VENTRESCA TUNA BELLY WITH PINE NUT EMULSION

PEAS ON THE GRILL WITH MANZANILLA AND VANILLA

RED MULLET NIGIRIS AND THEIR SUQUET

ARTICHOKE FLOWE, ANCHOVY AND PASION FRUIT

STINGRAY À LA BEURRE BLANC WITH CAVIAR

PIGEON, CABBAGE AND POTATO

STRAWBERRY, PIQUILLO PEPPER AND VANILLA

HAZELNUT MILLEFEUILLE AND PEDRO XIMENEZ

SOY AND CHOCOLATE TARTLET

PETITS FOURS