TASTING MENU

• Salmon tartare

  Bed of wakame, Japanese seasoning and tile of nori alga

• White sea bass ceviche

  In aromatized tiger milk with passion fruit and Agua de Valencia slush

• Small bite of Galician beef steak tartar

  Small bite of Galician beef steak tartar over toast and iced cream mustard

• Sweetbreads and red prawns

• Roasted octopus

  Roasted octopus, cooked as “a feira”, over muslin of sweet potato

• Dels Bous® rice

  Dels Bous® rice, citrus air and almond all-i-oli

• Caramelized french toast

  Caramelized french toast, coffee foam and milk-based caramel ice cream