Mézclum, touches of salmorejo, avocado, walnuts, red onion, carrot and goat cheese
Pimiento rojo lamuyo asado a la brasa, aove, alcaparras, cebolla morada y ventresca
Artichoke flower with foie gras and ham
Spider crab, seafood bechamel sauce and parmesan cheese
Red shrimp sautéed in olive oil, pickled chili pepper and shrimp roasted heads