garlic

Course Modern Spanish Tapas

Yoghurt Risotto with a touch of Citrus

Course Vegetarian Fine Cuisine

White asparagus with codium

Course Vegetarian Fine Cuisine

Salty Cucumbers

Course Mediterranean Cuisine: Fish and Seafood

Sea bass, silky truffle, baby cuttlefish, two grapes, sea and mountain

Course Mediterranean Cuisine: Fish and Seafood

Green barbel

Course Cooking with Legumes

Ganxet beans with wood pigeon

Course Cooking with Legumes

Ganxet beans with cod cheeks

Course Cooking with Legumes

Chickpeas stewed with sausage from Perol (butifarra)

Course Cooking with Legumes

Pedrosillano chickpea stew with chorizo and blood sausage from Jabugo

Course Spanish Haute Cuisine Techniques

Chicken skin with razor clams

Course Spanish Haute Cuisine Techniques

Calçot fritter

Course Spanish Haute Cuisine Techniques

Tripe croquettes

Course Spanish Haute Cuisine Techniques

Dish of Anchovies

Course Spanish Haute Cuisine Techniques

Black chipi

Course Vegetarian Cuisine

Barley, Carrot and Fennel Risotto

Course Vegetarian Cuisine

Green Spelt Burger

Course Vegetarian Cuisine

Babba Ganush

Course Tasting Menus with Lasarte

Venison with orange sauce

Course Tasting Menus with Lasarte

King Fish al pil-pil with clams

Course Tasting Menus with Lasarte

Wagyu beef Ravioli

Course Tasting Menus with Lasarte

Iberian ham soup with langoustine and pork tails

Course Tasting Menus with Lasarte

Caper royale

Course Tasting Menus with Lasarte

Sea anemones in tempura

Course Fresh Filled Pasta

Medaglioni stuffed with cod brandade

Course Fresh Filled Pasta

Half moon stuffed with burrata and eggplants

Course Sous Vide: Fish and Seafood

Monkfish with fried garlic

Course Gourmet Paellas

Brothy a banda rice in a cauldron

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