Martini with olive extract

APPETIZERS:

Grilled oyster over guacamole and apple foam

Balfegó bluefin tuna tartar in crunchy nori seaweed cube

Cherry, fennel, wild grape and salted fish meringue

Steamed mussel potato omelet cream over calamari tapioca

MENU:

Rose shrimp from Huelva ceviche and avocado, melon and frozen tomato foam gazpacho

White asparagus royale, grilled hake cheeks and green asparagus mayonnaise

Foie gras in citric aroma, cherry gelatin and smoked European eel salad

Iberian pork jowl, “Per Se” caviar and stew

Grilled hake loin and baba txiki bean stew in green saffron sauce

Roasted veal over eggplant and mushroom duxelle roll

Basil and citric yogurt with shortbread

Pumpkin, parsnip, spices and Idiazabal cheese ice cream

Chocolate, stout, coconut and cherry

Coffee and petit fours