TULA

Oyster, codium and coconut

Semi-dried tomatoes, goat yoghurt, blue fish and corn

Egg fritter, bottarga and herbs

Warm spider crab “salpicón”

Shisho leaf taco, pancetta, smoked eel and misonnaise

Iberian pork jowl, peas, cauliflower and gherkin

White prawns, grilled chard and “marinera” boiled

Grilled hake “kokotxas” with iberian pork jus, textures of artichoke and pine nuts

Marinated monkfish, potato, egg and onion

Rockfish, sheep’s butter velouté, pickled lamb juice and turnip

Roast foie gras, aubergine, duck juice, carob and vanilla

Grilled veal sweetbreads, peanuts and spinach