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Lime cactus, tequila and green leaves
Crunchy bread with spicy tomato sauce and basil
Galician salmon and cured egg yolk, trout eggs, soya butter and nori textures
“Sando/ina”, garum style sardine tartar on toast with “escalibada”
A reference to tuna marrow; miso soup with tuna belly and wasabi
Mussels in carrot “escabeche”
Amélie Esmerald oyster with fermented cabbage and smoked piparra
Pine: toasted pine nuts ice cream, cured foiegras shavings and pineshoots
Tree trunk: boletus consommé, Parmesan gnocchi with bread crusts, mushrooms and truffle
Service of different parts of prawns with infused prawn rice
Parpatana stew and veal with hazelnuts like chickpeas, crispy kale and citrus
Duck rillettes with spicy blinis and crunchy nervures and tongue salad
Grilled duck magret, pumpkin, spices and lavender
Game meats with romesco and beetroot textures with hazelnut oil
Extra dish
Violet and roses ice eggs, to share?
Banana flan cake with caramelised textures
Petit fours
Wine
Tweezers
