May Menu
Starters
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Sea bass tiradito with coconut, avocado and oil caviar
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Cold cherry soup with frozen mozzarella cloud
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Vegetable lasagne with low-temperature egg, soy and sesame
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Cake with marinated sardines
Main course
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Lobster stew
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Salmon papillote
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Lamb timbale with Tzatziqui, mint and chilli salad
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Vitello Tonnato with chichos and sundried tomato sphere
Desserts
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Banana bread by Andrea Dopico
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Strawberry, vinegar and chocolate by Jordi Butron