PX Vinegar from D.O. Montilla-Moriles and Sparkling Water

APPETIZER

Terramon huerta en primavera

Red cabbage crisp

Mussel in pickled sauce

Aceituna Gordal rellena con jalea de vermouth

Tartar de salchicón ibérico con berenjena ahumada

Calamar con pesto de Kale

ENTRANTE

Citrus-spiced shrimp with orange, tomatoes and avocado

Bread and EVOO

Bread and Evoo tasting

Main Courses

Artichoke stew from La Vega Baja with dry beans and Boletus Edulis

Baby cuttlefish from Santa Pola with cauliflower and broad beans

Beetroot gnocchi with beef juice, cocoa, blue cheese and wild mushrooms

COD WITH HOJIBLANCA OLIVE OLI PIL PIL, MORELS AND BEANS

Lobster fisherman's paella with mustard sprouts

Ragout with iberian pork shoulder cooked in aged vinegar and vanilla oil

Dessert

Los citricos y la huerta

Ecuadorian ‘Pacari’ Chocolate with Shiitake, Rosemary–Cinnamon–Clove Shortbread

Petit four

SEASONAL TREATS

IVA included 129.00 €