Main dishes

Course Risottos

Ink, Tiptoes, Herbal Emulsion and Octopus Risotto

See recipe

Course Risottos

Fennel, Lobster and Barnacle Risotto

See recipe

Course Risottos

Creamy Watercress, Iberian Pork Cheeks and Burrata Risotto

See recipe

Course Risottos

Sea Risotto with Citrus, and Capers

See recipe

Course Risottos

Beetroot, Eel and Malt Risotto

See recipe

Course Cooking with Insects and Sustainable Proteins

Pork cheek, Apple Toffee, Mushroom Foam

See recipe

Course Cooking with Insects and Sustainable Proteins

Ripe Plantain Gnocchi, Suri Butter (Palm Weevil Larvae) and Bijao Cream

See recipe

Course Cooking with Insects and Sustainable Proteins

Broccoli Pachikay Sauce, Persillade of Tenebrio Molitor (Yellow Mealworm)

See recipe

Course Cooking with Insects and Sustainable Proteins

Liver and shrimp, shellfish broth, fluorescent veil

See recipe

Course Conscientious Baja California Cuisine

Grilled Marinated, Skirt Steak, Moros, Avocado Corn Salsa

See recipe

Course Conscientious Baja California Cuisine

Veracruz Style Fish with Barley and Seared Greens

See recipe

Course Modern Colombian Cuisine

Paletero Steak, Romaine Lettuce, Native Potatoes and Culona Ant Bearnaise

See recipe

Course Modern Colombian Cuisine

Baby Squid and Piangua, Black Garlic Pasta and Leeks with Kaffir Sauce

See recipe

Course Modern Colombian Cuisine

Tuna, Pear, Horseradish Cream, Radicchio and Beetroot

See recipe

Course Modern Colombian Cuisine

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

See recipe

Course Fresh and Fun Plant-Based Cuisine

King Oyster Mushroom Arepas

See recipe

Course Savory Finger Food

Carbonara – a New Interpretation with Espardenyas (Sea Cucumbers)

See recipe

Course Italian Cuisine "Trippa" Style

Roasted Marrow and Saffron Risotto

See recipe

Course Italian Cuisine "Trippa" Style

Brains, Capers, Lemon, Smoked Paprika and Parsley

See recipe

Course Italian Cuisine "Trippa" Style

Nervetti Piastrati

See recipe

Course Italian Cuisine "Trippa" Style

Panzanella Salad with Tripe and Fruit (Panzanella di frutta e trippa)

See recipe

Course Colorful Italian Pasta

Superspaghettino with double tomato, basil cream and parmesan mousse

See recipe

Course Colorful Italian Pasta

Girella stuffed with Genovese ragout, pecorino fondue, marjoram and lemon

See recipe

Course Colorful Italian Pasta

Fettuccelle with greenturnip, anchovies and caciocavallo

See recipe

Course Colorful Italian Pasta

Pasta e patate

See recipe

Course Colorful Italian Pasta

Tagliolini all’uovo” cacio e pepe, lemon and caviar

See recipe

Course Colorful Italian Pasta

Rainbow lasagna with cod, green turnip and lemon

See recipe

Course Colorful Italian Pasta

Rainbow ravioli of fresh pasta stuffed with pumpkin, chestnuts and Parmesan

See recipe

Course Haute Cuisine Fusion

Hake in salmorejo with mashed potatoes

See recipe

Course Techniques with Pectinase Enzymes

Squid and tender peas

See recipe

Course California Cuisine with Japanese Techniques

Fukkura-san Black Cod, Shio Koji Negi, Vegetables from the Farm

See recipe

Course California Cuisine with Japanese Techniques

Duclair Duck with Strawberries and Beets

See recipe

Course California Cuisine with Japanese Techniques

Tomato & Cucumber Somen with Shima Aji Sashimi & Barrel-Aged Ponzu

See recipe

Couse Plant Based Burgers and Falafels

Millet, Quinoa and Bean Burgers

See recipe

Couse Plant Based Burgers and Falafels

Mushroom Burger,Truffled Mash and Old-fashioned Mustard

See recipe

Course Haute Cuisine Fusion

Beef tenderloin in civet sauce

See recipe