garlic

Course Mediterranean Cuisine: Fish and Seafood

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

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Green barbel

See recipe

Course Cooking with Legumes

Ganxet beans with wood pigeon

See recipe

Course Cooking with Legumes

Ganxet beans with cod cheeks

See recipe

Course Cooking with Legumes

Chickpeas stewed with sausage from Perol (butifarra)

See recipe

Course Cooking with Legumes

Pedrosillano chickpea stew with chorizo and blood sausage from Jabugo

See recipe

Course Spanish Haute Cuisine Techniques

Chicken skin with razor clams

See recipe

Course Spanish Haute Cuisine Techniques

Calçot fritter

See recipe

Course Spanish Haute Cuisine Techniques

Tripe croquettes

See recipe

Course Spanish Haute Cuisine Techniques

Dish of Anchovies

See recipe

Course Spanish Haute Cuisine Techniques

Black chipi

See recipe

Course Vegetarian Cuisine

Barley, Carrot and Fennel Risotto

See recipe

Course Vegetarian Cuisine

Green Spelt Burger

See recipe

Course Vegetarian Cuisine

Babba Ganush

See recipe

Course Tasting Menus with Lasarte

Venison with orange sauce

See recipe

Course Tasting Menus with Lasarte

King Fish al pil-pil with clams

See recipe

Course Tasting Menus with Lasarte

Wagyu beef Ravioli

See recipe

Course Tasting Menus with Lasarte

Iberian ham soup with langoustine and pork tails

See recipe

Course Tasting Menus with Lasarte

Caper royale

See recipe

Course Tasting Menus with Lasarte

Sea anemones in tempura

See recipe

Course Fresh Filled Pasta

Medaglioni stuffed with cod brandade

See recipe

Course Fresh Filled Pasta

Half moon stuffed with burrata and eggplants

See recipe

Course Sous Vide: Fish and Seafood

Monkfish with fried garlic

See recipe

Course Gourmet Paellas

Brothy a banda rice in a cauldron

See recipe