Carta y menús

Gilthead seabream ceviche, coriander sorbet and a seaweed baked wafer.

Perfectly seared chanterelle mushrooms, herb lasagna, egg yolk.

Smoked pigeon, black bean puree with paprika and oregano, Padrôn peppers, chocolate gavotte.

Peach and sorrel

Appetizer

Amuse bouche

Scallops marinated with lemon caviar and olive oil mousse, cucumber and mint jelly, guacamole and tortillas

Sweet caramelized onion confit, cream of Charlotte potato, white Alba truffle, parmesan and a yellow coulant

Pear crystalline with licorice, blackcurrant mousse and sorbet

Appetizer

Roasted young hen with black garlic under the skin, celtuce and roasted ferns, whipping cream with strong herbs