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

Red cabbage crisp

Terramón autumn garden

Mussel in pickled sauce

Potato crisp, sobrasada pate, tomato and pumpkin

Oliva gordal rellena con Vermut de herbero

Calamar con pesto de Kale

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

Frozen Canary Island Banana with Persimmon, Pomegranates, and Alicante Grapefruits

We paired it with a Moscatel de Alejandría by Jorge Ordoñez, from the El Salto Negro and El Barranco vineyards planted between 1918 and 1930 on slate and white quartz soils in the Axarquía region of Malaga. It's one of the oldest clones of the Moscatel family and one of the few non-genetically modified Vitis vinifera varieties still in existence in the world. A naturally sweet wine with bright acidity that allows it to flow well with the dessert. We find Mediterranean notes like lemon leaf and honey, intertwined with the citrus fruits. A bright, fresh finish that we hope will surprise you.

Moscatel de alejandría

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

Barbeito Boal 5 años Reserva Madeira

Boal

SEASONAL TREATS