Integral red mullet with “fusilli” sauce
Grilled Iberian “presa”, three versions of pepper seeds and garlic risotto
Spiced milk-fed veal pojarski
Hake in seaweed steam with plankton and oyster leaves
Leaves and foie gras in the rain
Green broth, langoustines and smoked monkfish infusion
Egg with caviar over cauliflower purée and chive butter
Pasta, Piquillo peppers and Iberico carpaccio with mushrooms and Parmesan
Risotto-like squid, butter blossom
Snails and periwinkles rice in a tomato and basil film
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