Encapsulated cockle with codium algae.
Chicken and corn parfai.
Hazelnuts and Foie.
Cuttlefish, its interiors, Chipotle chili and Royal mussels and monkfish.
Red shrimp with cauliflower, vanilla and seaweed.
Deer with mole sauce and apricot purée with fino.
Yogurt with peppers and citrus.
Girona apple with toffee, plums and coffee.
Girona apple tatin with biscuit.
Cloud of passion fruit and Yogurt.
Chocolate and cherry bonbon.
Candied ginger and mango gummy.
Infusion of lemon, green cardamom, allspice, bay leaf and Sri Lankan cinnamon.
*Our menu may be subject to changes due to the seasonality of the products and the creativity of our chef.