Baked wheat pastry rolls, filled with vegetables, pork and prawns with a rice vinegar sauce and aromatic herbs.
Quinoa sautéed with fried almonds and spring onion, accompanied by escalivada: smoky grilled aubergine, courgette, red pepper, onion, and dried tomato oil.
Gratin of grilled aubergine and courgette with confit tomato sauce, buffalo mozzarella and parmesan cheese.
Griddled yearling beef steak. With Chimichurri: vinaigrette with parsley, oregano, garlic, onion, and paprika. Served with baby potatoes roasted with garlic.
Griddled pork loin with an emulsion of black olives, capers, anchovies, olive oil, garlic, rosemary, thyme, and sage. Served with baby potatoes roasted with garlic.
Griddled turbot fillet with a sauce of sautéed cherry tomatoes, dried tomato, olives, capers, garlic, and anchovies. Served with caramelised baked apple, fennel, and leeks.
Fresh pasta packages of gorgonzola cheese and pear, with a smooth lemon sauce.
Chocolate and nut cake served with vanilla ice cream and chocolate fudge.