PX Vinegar from D.O. Montilla-Moriles and Sparkling Water
Allergens : No allergens
 

APPETIZER

Terramon huerta en primavera
Allergens : No allergens
 
Red cabbage crisp
Allergens : No allergens
 
Mussel in pickled sauce
Allergens : Crustacean Sulphur dioxide Molluscs
 
Aceituna Gordal rellena con jalea de vermouth
Allergens : Sulphur dioxide
 
Tartar de salchicón ibérico con berenjena ahumada
Allergens : Gluten
 
Calamar con pesto de Kale
Allergens : Milk Nuts Molluscs
 

ENTRANTE

Citrus-spiced shrimp with orange, tomatoes and avocado
Allergens : Crustacean Sulphur dioxide
 

Bread and EVOO

Bread and Evoo tasting
Allergens : No allergens
 

Main Courses

Artichoke stew from La Vega Baja with dry beans and Boletus Edulis
Allergens : No allergens
 
Baby cuttlefish from Santa Pola with cauliflower and broad beans
Allergens : Nuts Molluscs
 
Beetroot gnocchi with beef juice, cocoa, blue cheese and wild mushrooms
Allergens : Eggs Milk Sulphur dioxide
 
COD WITH HOJIBLANCA OLIVE OLI PIL PIL, MORELS AND BEANS
Allergens : Fish
 
Lobster fisherman's paella with mustard sprouts
Allergens : Crustacean Fish Molluscs
 
Ragout with iberian pork shoulder cooked in aged vinegar and vanilla oil
Allergens : Sulphur dioxide
 

Dessert

Los citricos y la huerta
Allergens : Eggs Soya Milk Celery
Traces : Gluten Nuts
Ecuadorian ‘Pacari’ Chocolate with Shiitake, Rosemary–Cinnamon–Clove Shortbread
Allergens : Gluten Eggs Milk Nuts
 

Petit four

SEASONAL TREATS
Allergens : Gluten Eggs Soya Milk Nuts