The Menu

Zucchini cream risotto with Romanesco broccoli, parmesan, balsamic cream, and grated purple cauliflower.

Grilled octopus, smoked corn cream, piquillo pepper sauce, and sauce vierge.

Saltimbocca-style veal, Scamorza cheese sauce, sage butter, and guanciale condiment.

Carbonara espuma, glazed fennel, baby potatoes, and a rice paper crisp.

Low-temperature cooked Ibérico pork pluma, wild mushroom cream, butter beans, and polenta.

Selection of seasonal cured meats served with dried fruits, dried figs and Espelette pepper and fleur de sel butter.

Selection of seasonal cheeses served with dried fruits, dried figs and Espelette pepper and fleur de sel butter.

Selection of seasonal cheeses and cured meats, served with dried fruits, dried figs and Espelette pepper and fleur de sel butter.

Vanilla syrup poached pear, dark chocolate ganache, and ice latte mochi.

Verbena-infused rice pudding, reduced melon juice, and lime zest crumble.

Brioche French toast, vanilla ice cream, and caramel (served in a glass).