Pan-fried seasonal prawns Black garlic butter, fresh chili pepper, white wine, sauce made from their juices and roasted pepper emulsion. Roasted chicken croquettes Dark reduction of bird background and truffle mayonnaise. PRIMARY Braised Retinto cheek Truffled Parmentier and demi-glace. TO FINISH Creamy citrus flan Candied orange in orange blossom honey and fried 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.