TULA

Oyster, blood orange mousseline, vermouth and shallots

San Antonio cheese fritter and salted fish gremolata

Warm spider crab “salpicón”

Shisho leaf taco, pancetta, smoked eel and misonnaise

White prawns, grilled chard and “marinera” boiled

Roasted pig ear with “brava” sauce, mussels and potato parmentier

Stewed cod tripe with pil-pil emulsion, peas and peanuts

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

Grouper, sheep’s butter velouté, pickled chicken juice and semi dried tomatoes

Grilled veal sweetbreads, anchovy beurre noisette, almond, parsnip and lemon

Ball of lamb stew, it’s juice, cabbage and gherkin emulsion