Fish

Course Southern Cuisine

Low Country Jambalaya

Course Donuts

Coconut Cream with Coconut and Blackcurrant Glaze

Course Donuts

Milk Chocolate and Almond Praline Cream with Cocoa Glaze

Course Donuts

White Chocolate and Passionfruit Cream with Raspberry

Course Donuts

Passionfruit Curd

Course Donuts

White Chocolate Cream

Course Artistic Fine Dinning

Dénia Whiting in Plastic

Course Latin Flavors

Caribbean style ceviche with fresh coconut milk, sweet potato, cancha and plantain chips

Course Latin Flavors

Shrimp in adobo with algae chicharron and guasacaca

Course Hamburgers

The Millionare

Course Contemporary Mexican Cuisine

Black aguachile with cured fish

Course Haitian Cuisine

Haitian Blue Crab Soup

Course Classic French Pastry

Baba: Le Yin et le Mang

Course Classic French Pastry

Vanilla Saint Honoré

Course Japanese Petits Gâteaux

Mango Banana Coconut Tart

Course Japanese Petits Gâteaux

Crunchy Chocolate Orange Cake

Course Japanese Petits Gâteaux

Chocolate Fig Orange Caramel

Course Contemporary Andalusian Cuisine

Sevillan sauteed spinach with fried cod

Course Contemporary Andalusian Cuisine

Sea bass with Malaga style gazpachuelo

Course Contemporary Andalusian Cuisine

Skate with paprika with potatoes a la roteña

Course Contemporary Andalusian Cuisine

Roasted vegetable gazpacho with salt-cured tuna

Course Contemporary Andalusian Cuisine

Fried fresh anchovies in Sevillian marinade

Course Modern Italian Cuisine

Oyster, tapioca,sunchoke, rose and moringa.

Course Modern Italian Cuisine

Lobster, red beet miso, artemide rice and peach kimchi

Course Risottos

Beetroot, Eel and Malt Risotto

Course Cooking with Insects and Sustainable Proteins

Liver and shrimp, shellfish broth, fluorescent veil

Course Cooking with Insects and Sustainable Proteins

Ceviche Carretillero of Squid and Crispy Muy Muy

Course Conscientious Baja California Cuisine

Veracruz Style Fish with Barley and Seared Greens

Course Conscientious Baja California Cuisine

Baja Ceviche Tostadas

Course Modern Colombian Cuisine

Tuna, Pear, Horseradish Cream, Radicchio and Beetroot

Course Modern Colombian Cuisine

Cured White Trout, Filo Pastry, Trout Foam, Watercress and Mustard

Course Modern Colombian Cuisine

Crab, Tomato Hoisin, and Nasturtium Flowers and Stems

Course Savory Finger Food

Mackerel with Tomato Ponzu

Course Savory Finger Food

Pizza of Smoked Sardine with Tomato

Course Savory Finger Food

Tomato Salad, Anchovy and Oloroso Sherry Consommé

Course Savory Finger Food

Shiso Leaf in Tempura with Red Prawn and Tosazu