Txistorra with beer and mango, flavoured with smoked paprika
Banana and squid cooked in a rich fruity squid ink sauce
Raspberry bitter with a vermouth infused melon stopper
Marinated sardine filled with a mousse of small fish, strawberry and strawberry infused balsamic
Sea bream marinated with “patxaran” and dusted with purple corn
(Cromlech) Crispy manioc hydrated with huitlacoche stuffed with a preparation of onion, foie gras and green tea
Marinated scarlet prawns on lemongrass and mint served with an unctuous preparation of beetroot covered by crunchy krill
Sautéed lobster with fresh pollen, sweet and acidic flavours with blue honeycomb
“Red” egg cooked at 65’C, a thin film of piquillo pepper, cereal ferments and crispy pig’s trotters. Flavours of saffron and parsley.
White tuna belly with green melon (infused with malibu), chewy dried jack fruit salsa. Dusted with mint.
Grilled monkfish Cleopatra together with pecan nut paste and hieroglyphic forms of pumpkin and chickpea
Line caught squid with walnut and ginger paste, psyllium sauce and black tomato
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
Roast pigeon with beetroot, spirulina and feathery purple potato crisps. Traces of mastic (pine). Served on a tablet showing a roaring fire.
Acai berry granita, yuzu ice cream, crispy raspberries, grapefruit pieces and mint
The big truffle ‘after’. Creamy chocolate and carob filling wrapped in spun ‘cola’ sugar and Langue cocoa.
Lunar chocolate cube with a fluid core of mint, neroli and kiwi