Beet gazpacho with red fruits, iced coconut and basil.

STEAMED LEEKS WITH FRIED GREEN PEPPER CREAM AND GINGER DRESSING

CARAMELISED SALSIFY WITH WOK-FRIED AND CREAMED PEAS FROM MARESME AND FRIED PUMPKIN SEEDS

Artichoke flower with pine nuts pilpil and ice grass

LIGHTLY GRILLED AVOCADO WITH SEED CRUNCHY CRUS AND OILY DRESSING

POTATO GNOCCHI WITH GREEN BEAN CARBONARA AND CRISPY CHEESE

SLICES OF ROASTED RED PEPPERS WITH SALMOREJO DRESSING, EGG YOLK AND TROUT CAVIAR

GRILLED EGGPLANT STRIPS TEMPURA WITH GREEN SPINACH CURRY SAUCE

Carrot risotto with crispy algae and black olives alioli

IBERIAN PORK CHEEKS rice with black garlic alioli

Creamy rice with a carpaccio of Palamos red prawns and mushrooms

CRISPY FREE-RANGE CHICKEN RICE WITH ROASTED CORN ON THE COB AND CHIPOTLE AIOLI

SMOKED RISOTTO WITHCULTIVATED BOLETUS, BLACK TRUFFLE AND LLIGAT CHEESE

ORGANIC BEEF SIRLOIN WITH SAUTÉED MINI ROOTS AND WATERCRESS

MEDITERRANEAN RED TUNA TATAKI WITH ROMESCO ESCABECHE AND ICE HERB

ZUCCHINI RICE WITH ZUCCHINI FLOWER WITH SANFAINA AND SPICY-SOUR EMULSION

SELECTION OF VEGAN CHEESES

GREEN TEA BREAD AND SPINACH WITH EVOO OR BUTTER

CATALAN CREAM OF ROASTED PUMPKIN WITH COCOA AND CHOCOLATE

APPLE TARTE TATIN WITH COFFEE CREAM

Drunken sponge cake with strawberries and elderberry cream

CREAMY TIRAMISU OF JERUSALEM ARTICHOKE WITH BLACK GARLIC COCOA AND MALT SPONGE CAKE

SWEET CONSOMMÉ OF ROASTED PEARS FROZEN NUTS

MANGO AND COCONUT CRÈME CARAMEL CUSTARD WITH CARROT AND ORANGE BLOSSOM ICE CREAM