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Starters
- SALAD WITH CARAMELIZED GOAT CHEESE, SAFFRON TOMATO VINAIGRETTE AND CHIVE MAYONNAISE
- SAUTÉED VEGETABLES, ANISE-FLAVORED PUMPKIN TOFFEE AND SLICES OS IBERIAN HAM
- CHICKPEA STEW, COD SLICES AND SPINACH CREAM
Main courses
- BAKED SEA BREAM, STEWED ASPARAGUS AND PANCETTA, TEMPRANILLO JUS
- SWORDFISH, ARBEQUINA OLIVE PURÉE AND PRAWN VINAIGRETTE
- IBERIAN PORK SHOULDER, MACERATED FRUITS, PORT WINE REDUCTION
Artisan desserts
- CITRUS MOUSSELINE, BUTTER CRUMBLES AND MANDARIN ICE-CREAM
- PASTRY FILLED WITH STRAWBERRY FOAM AND CINNAMON ICE-CREAM
- ASSORTMENT OF HOMEMADE SORBETS AND ICE CREAMS