Extra sweet Mazarrón tomato with salted bonito, green olives, onion, and a garlic and parsley sauce.

Avocado base with salmon and tuna, accompanied by a pipirrana and homemade soy sauce with lime and sriracha.

Baked confit artichoke flower, with homemade hollandaise sauce and shavings of Iberian ham.

Tomato, onion, cucumber, white bread, olive oil, garlic, bell pepper, vinegar, and salt.

Natural tomato, green pepper, bread, extra virgin olive oil, wine vinegar, cucumber, egg, tuna, and salt.

Fresh salad with different fruits such as strawberry, apple, grape, orange, cherry tomatoes, walnuts, feta cheese, honey, and homemade balsamic vinegar.

Octopus leg cooked at low temperature, on a base of veal tripe hummus, and a homemade smoked eel sauce.

Iberian pork gyozas glazed with orange in a homemade stroganoff sauce with mushrooms and candied capers.

100% vegetable ravioli, with a reduction of Genovese pesto with white truffle and olive oil topped with Parmesan cheese.

Confit pork cheeks at low temperature on parmentier potatoes with white truffle and wine reduction.

Bull's tail cooked at low temperature with homemade sauce and accompanied by roasted red peppers.

Galician sourdough loaf baked in the oven served with Picual olive oil from Jaén

The ling roe, or ling roe, are the eggs extracted from the ling fish (Molva molva), a gadiform fish from deep waters. Ling is raised in the Atlantic Ocean, in rocky bottoms. The roe is salted and dried naturally, giving them a firm texture and a salty flavor.

Mullet roe is a salt-cured food product, also known as the "caviar of the Mediterranean", obtained from the eggs of the female mullet (Mugil cephalus). It is a handmade and natural delicacy, appreciated for its intense sea flavor and smooth texture.

The extra tuna mojama is a high-quality preserve obtained from the central part of the tuna loin, salted and dried in a traditional way. It is characterized by its compact and fine texture, as well as its intense flavor and lower fat content than other varieties.

The Atlantic bonito, or Atlantic bonito (Sarda sarda), is a fish of the mackerel family, known for its elongated and robust body, grayish color with silver reflections, and fins with yellow stripes.

The basic ingredients are potatoes, carrots, peas, oil tuna, and eggs. Of course, all of it mixed with mayonnaise.

Eggplant stuffed with shredded beef and parmesan cheese.

Traditional stew from the region of Murcia, made mainly with dried beans, chorizo, bacon, and other ingredients such as ham bone, paprika, bay leaf, and chili pepper.

Homemade potato omelette with onion and lots of love.

Beef with peas in its sauce with peas and carrot.

Fried pork loin preserved in olive oil served with salmorejo.

Onion blood sausage.

Toast with goat cheese cream, shredded pork with a touch of barbecue, sweet and crispy onion with melted cheddar cheese.

Toast with a base of Genovese pesto, burrata with stracciatella, Sicilian pistachio mortadella, semi-dried tomato, and black olives.

Toast with a base of guacamole, crab salad, smoked salmon and spices.

Toast with a base of tomato and olive oil, topped with acorn-fed Iberian ham.

It is composed of loin, chorizo, and acorn-fed salchichón.

The platter consists of deer pate, partridge, and duck foie gras.

Caramelized lingote with homemade cream, white chocolate, lotus biscuit, and cream ice cream.

Homemade French toast with chocolate sauce, Lotus biscuit, and vanilla ice cream.

Apple tarte tatin with homemade cream and cinnamon.

Crispy base with Russian salad

Crunchy base with Russian salad and anchovy or anchovy

Crispy base with Russian salad, decorated with anchovy and white anchovy

Crispy base with Russian salad and salted bonito

Crunchy black base with Russian salad, decorated with smoked sardine, white truffle, and olive oil

Crispy base with Russian salad and bits of salt-cured tuna

Crispy base with Russian salad, topped with garlic octopus.

Crispy base with Russian salad, anchovy, and caramelized red pepper.

Crispy base with Russian salad and caramelized sardine.

Skewer with olive, piparra, anchovy, and spicy spring onion

Do Rioja

DO RIAS BAIXAS

FROM BIERZO

FROM MINHO

To Alicante

To Alicante

RIO NEGRO PAYMENT

Do Rueda

Do Rueda

Do Rueda

IGP CASTILLA Y LEON" -> "IGP CASTILLA Y LEON

FROM CAVA

FROM CAVA

CHAMPAGNE

Do Rioja

DO CIGALES" -> "DO CIGALES

Montilla-Moriles

To Alicante

Ribera del Duero

Ribera del Duero

Ribera del Duero

Ribera del Duero

Ribera del Duero

Ribera del Duero

Ribera del Duero

Ribera del Duero

Ribera del Duero

Do Rioja

Ribera del Duero

Do Rioja

Do Rioja

DO YECLA" -> "DO YECLA

DO YECLA" -> "DO YECLA

DO BULLAS" -> "DO BULLAS

DO JUMILLA" -> "JUMILLA Designation of Origin

DO JUMILLA" -> "JUMILLA Designation of Origin

DO JUMILLA" -> "JUMILLA Designation of Origin

DO JUMILLA" -> "JUMILLA Designation of Origin

DO JUMILLA" -> "JUMILLA Designation of Origin

DO JUMILLA" -> "JUMILLA Designation of Origin

DO IGP Tierra de Murcia" -> "PGI Tierra de Murcia

To Alicante

RIO NEGRO PAYMENT

DO BIERZO (RAUL PEREZ)" -> "DO BIERZO (RAUL PEREZ)

FROM CAMPO DE BORJA