Artichoke flowers baked in Cabrales cheese

Canelon of ox tail with a sauce of PX and crunchy parmesan cheese

Croquettes of ox tail, gambas pil pil and apple with pine nuts

Patatas bravas; potatoes in spicy tomato sauce with foam of garlic muselina

Gambas Ebi Furai: breaded gambas the Japanese way

Tartar of smoked salmon and avocado

Salmorejo: Thick cold tomatosoup with toast with peppers and cherry tomato candied in olive oil from Periana

Pointes peppers filled with mushrooms

Ensaladilla Rusa with gamba mayonaise

Bonbons of goat cheese with nuts and dates

Peach with rocket met rucula, blue cheese and nuts

Spinach, forrest fruits, chicken and a vinaigrette of pistacho

Watermelon, feta cheese, red onion en mint

Lamb carre in honey with potato gratin

Grilled sirloin steak with parmentier of sweet potato

Presa of Iberian pork with a sauce of mustard, peanut and honey

Duck breast with a sauce of red fruits and truffle potato

Angus burger with Cheddar, spicy pink sauce and egg in two textures