ARZAK

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Txistorra with beer and mango, flavoured with smoked paprika

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Banana and squid cooked in a rich fruity squid ink sauce

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Raspberry bitter with a vermouth infused melon stopper

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Marinated sardine filled with a mousse of small fish, strawberry and strawberry infused balsamic

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Sea bream marinated with “patxaran” and dusted with purple corn

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(Cromlech) Crispy manioc hydrated with huitlacoche stuffed with a preparation of onion, foie gras and green tea

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Marinated scarlet prawns on lemongrass and mint served with an unctuous preparation of beetroot covered by crunchy krill

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Sautéed lobster with fresh pollen, sweet and acidic flavours with blue honeycomb

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“Red” egg cooked at 65’C, a thin film of piquillo pepper, cereal ferments and crispy pig’s trotters. Flavours of saffron and parsley.

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White tuna belly with green melon (infused with malibu), chewy dried jack fruit salsa. Dusted with mint.

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Grilled monkfish Cleopatra together with pecan nut paste and hieroglyphic forms of pumpkin and chickpea

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Line caught squid with walnut and ginger paste, psyllium sauce and black tomato

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Roast lamb loin over a nut and armagnac spread accompanied with yuca and “guitar” shavings which envelope the whole dish in a light cypress aroma

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Roast pigeon with beetroot, spirulina and feathery purple potato crisps. Traces of mastic (pine). Served on a tablet showing a roaring fire.

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Acai berry granita, yuzu ice cream, crispy raspberries, grapefruit pieces and mint

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The big truffle ‘after’. Creamy chocolate and carob filling wrapped in spun ‘cola’ sugar and Langue cocoa.

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Lunar chocolate cube with a fluid core of mint, neroli and kiwi

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Petits fours

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