Tribute Menu

Appetizers
Airy baguette with roasted pepper, herb butter, smoked herring, eggplant, and barrel-aged vinegar.
Delta mussel cream, saffron, ginger, and samphire.
Fake burratina stuffed with pesto emulsion with Malahierba oil, harvest of 2024.
Oyster with citrus notes

Bottling
Aged tomato water, cauliflower, pine nuts, and manzanilla olive.
Marinated sardine stuffed with tartare of confit tomato, basil, and balsamic vinegar.
Fake Bloody Mary tomato.

The harvest festival
Crispy rice and mushroom bite, cockles from La Ràpita, truffle, and codium.
Green asparagus mochi.
Iberian ham rice, cabbage cream with aniseed herbs, bean emulsion, and crispy spike of rice.

The rall & paupa fishing
Crystal bread with smoked eel, béarnaise sauce, and fish roe.
Tuna and Kimchi in two servings: sashimi with a lettuce kimchi and grilled romaine
lettuce with a Spanish tuna and kimchi sauce.
Steamed langoustine tail from La Ràpita, béchamel, artichoke, and American sauce.

The Poor Man’s Piggy Bank
Crispy coca with pig’s feet and ear, slow-cooked pork belly, and thyme.
Sándwich of suckling pig belly, mushroom duxelle, and Perfecto cheese cream.
Pig’s feet stew with black pudding and sea cucumber.

Major Festival (Pre-dessert)
Lemon cream, nitrogenated apple foam, apple infused with Chartreuse, mint gel.

Arroplegar (Dessert)
Milléteville of carob and Creo chocolate, Kalamata olives, extra virgin olive oil, and salt from the Salt flats of the Delta.
Carob soufflé, vanilla cream, and cocoa.

Waters, artisan breads and petit fours selection