Albricias.

Citrus caviar with Basque-style spider crab stew in shiso leaf

Pa amb tomàquet with Joselito Iberian ham

Hamachi served with mentai-ko tartare and wasabi foam

Iberian ham, mushrooms and red prawns

Iberian ham, mushrooms and red prawns

Slow-cooked razor clam with refrito sauce and lemon air

Baby spinach, truffled manchego cheese, caviar allioli, and ibérico ham

With smoked sardine, and wild rocket

With anchovies, quail eggs and caviar oil

With mango and piparra chutney, and citrus salt

With romaine lettuce leaves, avocado allioli, salmon roe and chipotle mayonnaise

With cecina and cherry coulis

With green sauce and quail egg

With allioli foam

Served with toasted almonds, lobster, scallops, tiger prawns, and Manila clams

With paprika mousseline

With cauliflower purée, sautéed baby spinach and garlic paprika olive oil

With Baeri caviar, and torched with bone marrow, fresh truffle

With passion fruit sauce and orange-frisée salad

With creamy mashed potatoes and sautéed baby vegetables

With lemon-honey sautéed potatoes

With Pedro Ximénez sauce and sautéed baby vegetables

With piquillo peppers

With piquillo peppers

With mange tout and allioli

With passion fruit and vanilla Chantilly

With rhubarb sorbet

With carajillo ice cream