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

Red cabbage crisp

Terramón autumn garden

Mussel in pickled sauce

Oliva gordal rellena con Vermut

Calamar con pesto de col crespa y queso curado de cabra

Baraka Airen 2022

Airen

Bread and Evoo tasting

Citrus-spiced shrimp with orange, tomatoes and avocado

FONDILLON BROTONS GRAN RESERVA SOLERA 1964

Monastrell

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

La Lobita 2023

Tempranillo, Albillo Real

Saffron rice with tuna belly, purslane and aubergine

Pinka 2018

Caiño

Saltedn Cod with Hojiblanca Olive Oil Pil Pil and boletus edulis

Bruno Paillard Rosé Premier Cuvée

Pino Noir, Chardonay

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

Cuvée Pompois Nicolas Reau Anjou 2023

Cabernet Franc

Los citricos de verano y el apio de la huerta con helado de estragón

Pandemonium blanc de blancs

100% Viura

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

Barbeito Boal 5 años Reserva Madeira

Boal

SEASONAL TREATS