We start with

• Tuna tataki and Nikei tuna tartar, avocado emulsion, sweet potato, sesame seeds and cream of coconut with "tiger milk". 

• Smoked salmon, truffled ricotta mock cannelloni, grilled summer boletus, fresh spinach, smooth spicy yoghurt cream, cucumber and avocado crisp.

• Thin sliced Pleurotus Eryngii, lightly seared, creamy straciatella cheese, house-infused garlic oil , with shaved truffle. 

To Continue

• Foie mi-cuit covered with fine slices of caramelized apple, late harvest gelée and orange bread croutons.

• ​​​​​​​Crunchy and juicy black sausage, apple compote, caramelized onion.


From the Land

• Roasted Chateaubriand steak, thinly sliced, marinated in oil infused with aromatic herbs, garlic, balsamic sherry caramel and cooked at the table.

From the earth…

• Beef cheeks cooked as in the old days (very slowly), its juice reduced over creamy potato, pecorino and hazelnuts.


Sweet…

• Chocolate addiction - Guanaja hot chocolate coulant, Belgian chocolate ice cream on cocoa soil, nutella foam and detonating textures.
• The 12 grapes
• Cotillion

Cellar

Red: Crianza. D.O. Rioja
White: Verdejo. D.O. Rueda.
Cava: Brut Nature. Reserva Familiar.