An offering that celebrates the product and the technique through intense and comforting flavors. We'll start with pan-fried seasonal prawns and roast chicken croquettes. As the main course, braised veal cheek with truffled Parmentier. To finish, a creamy citrus flan with candied orange and lemon cookie.

Shrimp omelette, Cadiz style Spanish-style wild sea bass ceviche, reinterpreted leche de toro and tomato in different textures. Beef meatballs Celery, turnip and apple puree, meat and apple broth reduction osmotized. PRIMARY Grilled hake loin Almond and coconut white garlic, yellow curry, and baby vegetables. TO FINISH Seasonal mini cones Selection of artisanal ice creams according to the season.

TO START Tear-shaped peas with Iberian ham Sautéed with pork fat, low-temperature poached egg, and truffle truffle shavings Braised beef carpaccio Parmesan shavings, arugula emulsion, roasted pepper cream, caper berries and basil oil. MAIN COURSE Red prawn, razor clam, and mussel paella Dark seafood base and citrus emulsion. TO FINISH Creamy cheesecake Red berry jam.

TO GET STARTED Bluefin tuna tataki Fresh sprouts, crispy artichoke chips, petazetas and soy gel. Oreja cochifrita Light Parmentier and sriracha. PRIMARY Grilled glazed octopus Purple potato cream, romezcu sauce and smoked chimichurri. TO FINISH Apple and vanilla mille-feuille Crispy phyllo pastry, apple compote, vanilla ice cream and cookie caramel.

You can ask this chef to create a meal around your preferences.