Aired beetroot bonbon, Picked stem, cod brandaole and Módena vinegar caviar.
White prawn tartar, it’s pure esence, creamy horseradish and mascarpone sauce and basil oil.
Bloody Mary fake tomato.
Brie cheese and black truffle.
“Ilercavones” (Iberians): from VI BC century
Acorn Putted tart, chickpea, puree, grape essence, hare roastbeef.
Creamy leek “panellet” and pine nuts.
Charred celery, duck demi glace, and magret.
Lentils spheres, iberian pork consommé, pig jowls, smoked eel.
Romans: till the IV century
Our version of mussel escabeche.
“Delta” oyster with white garlic and yeast, black garlic emulsion.
Squid stew with it’s own, squid tartar, squid ink charred bread.
Wild herbs cream, manzanilla olives, kale textures and almonds.
Arabs: till the XII century
Tuna salad in a saffron cloud.
Pistachio mousse, puffed wild rice, salmon eggs.
Goats cheese couscous and turmeric, carrot cream, orange and spices.
Green asparagus creamy rice, termented lemon emulsion, sea nettles and sage.
Christians: till the XX century
Lobster steamed brioche, filled with lobbster corals emulsion.
Marinated monkfish, aged tomato sauce, dill.
Prawn, mushrooms and egg.
Fillet of beef tartar, charcoal grilled bone marrow, mousse, crispy tendons tuille with demi glace.
Our version of “tarta opera” with puff pastry, thyme semicold, creamy foie and iced demi.
Suckling iberian pig belly, onion “pil pil”, apple textures, Pedro Ximénez.
Íberians: Cottage cheese honeycomb, with honey, walnut cream.
Romans: Raisin and nutmeg cookie, spices ice cream.
Arabs: Custard mille- feuille, spices, sesame praline. Strudel
Cristians: Crispy cinnamon roll, “Menjablanc” cream, red fruits, citrics.
Present: Delta del Ebro and Japan.
Water, artisenal breads and petit fours selections