APPETIZERS:

Amanita and truffle in soft-boiled egg on crunchy bedding

Citrus foie gras with red fruit jelly and cocoa biscuit

Cherry tomato with cheese and basil

Scallop tartar in beetroot tapioca

Crayfish tail, wakame, and soy gel

MENU:

Fresh oyster on guacamole, fennel, and “Per Sé” caviar

Bonito marinated in nori seaweed, Urdaibai tomato, and a hint of Arbequina olive oil

Charcoal grilled shrimp on crispy coral and “Teietxe” egg yolk

Seasonal vegetables on potato cream and summer truffle

Creamy rice with squab, melted cheese slice, and slices of breast at low temperature

Grilled hake sandwich, pods with potatoes and prawn from Huelva

Short-roasted suckling pig, watermelon radishes, and lime gel

Our Mojito

Cheesecake (goat cheese, thyme, berries, and lemon)

Caramelized Frenc

Coffee and petit fours