Magoga
Chef: Maria Gomez
Maitre: Adrian de Marcos
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Steak Tartar
Wild sea bass ceviche with sweet potato and coconut milk sauce
Oxtail ravioli with foie cream
Matured fillet steak with piquillo pepper and potato emulsion
Red tuna kokotxa with perigord sauce
Glazed suckling pig with potato emulsion and fruit compote
Cheese trolley
The coffee lab
Petit four
