NORTH SPAIN
Codfish in pil-pil sauce
Bacalao cocinado con aceite de oliva, ajo y guindilla, hasta formar una salsa emulsionada.
28€
Veal cheek glazed in red wine
Una reinterpretación de la receta tradicional, utilizando técnicas modernas para glasear la carne y realzar los sabores.
36 €
Garlic soup in textures
A garlic soup with varied textures, from jellies to foams, which highlights the complexity of the classic dish.
20€
Seafood foam
A light and airy foam made with essences and flavors of seafood such as shrimp, prawns or barnacles.
24 €
Scallop ceviche with seaweed
A modern version of ceviche incorporating fresh scallops and local seaweed.0
10 €
Café latte
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1.50 €
