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.

Fried potatoes accompanied by brava sauce with a mojo picón base, yuzu foam and cilantro sprouts.

Atlantic sea bass accompanied by black potato foam with citrus touches, cabbage pickled and Nikkei mojo.

Red tuna tartar, pistachio nuts and yellow chili cream.

On hummus from their ropa vieja, za'atar chimichurri and spicy pappadums.

Beef sirloin with robuchon-style potato parmentier, mushrooms and demiglace (depending on availabity).

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

At low temperature in Thai curry sauce with creamy roasted yellow sweet potato and glazed onions

Homemade with pear ice cream.

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

Homemade cheesecake with red berries.