with Canarian stuffing of ribs, potatoes and pineapple.

Low temperature egg on creamy celeriac, sautéed foie taquitos and potato straw.

On plantain toast.

Con steak tartar de simmenthal con aliño asiático

Creamy envelope of Canarian cheeses.

on a bed of tender organic sprouts, red prawn, and Thai vinaigrette.

Butter with pistachio pesto and burrata cream

With creamy truffled celeriac, foie gras and potato straws

On wakame seaweed parmentier, coriander velouté and pippara tempura.

On pistachio soil, yellow chilli cream and pickled onions.

With chimichurri, sweet potato and spicy pumpkin and smoked mojo sauce

With chickpea stew with spinach, jalapeño pilpil and crunchy salicornia

With Nikkei mojo served with a citrus potato foam, pickled red cabbage and roasted tomatoes.

With jalapeño, avocado and orange avocado aguachile

With creamy beetroot and pineapple, confit black potatoes, mushrooms, and its demi-glace sauce.

Accompanied by truffled parmesan truffle fried black potatoes and a green salad dressed with an old mustard and honey dressing.

With spiced sweet potato cream and organic vegetables

With parsnip and clove puree, caramelised shallot, sous vide apple and pickles.

Caramelised with almond custard served with meringue milk ice cream.

Dark, white and Belgian chocolate, red fruits and parchita.

Homemade cheesecake with berries.