Canarian flavor, with ribs, potatoes and corn.

Plantain toast with prawns from Lanzarote.

Simmenthal loin steak tartar over fried mantou.

Accompanied by basil jelly, black garlic emulsion and dried tomato cream with cherrys in Genoese pesto

Organic vegetable risotto creamed with pistachio pesto and burrata cream.

Low-temperature eggs with potato trinxat envelope bathed in roasted pepper broth with bacon and crispy papadum.

Greater amberjack “anticucho” with nikkei mojo accompanied by a citrus potato foam, pickled red cabbage, and roasted tomatoes.

With mashed potatoes and wakame, coriander velouté and mini vegetables.

Red tuna tartar, pistachio nuts and yellow chili cream.

Low temperature octopus on sweet potato and sweet and spicy pumpkin, smoked mojo cream and crispy beetroot petals.

With jalapeño, avocado and orange avocado aguachile

Suckling pig press with parsnip and clove purée, caramelized shallot, sous vide apple, and pickles.

Beef sirloin with robuchon-style potato parmentier, mushrooms and demiglace.

Served with a side of truffled pink potato, parmesan and green salad with mustard dressing.

Low temperature Iberian presa with spiced sweet potato purée and vegetables.

Homemade with pear ice cream.

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

Homemade cheesecake with red berries.