Foie and cacao macaron.
red shrimp tartar, its juice and aji panca about lime.
Idiazabal puffs wit guava.
Picanha madurated 100 days on brioche bread and Comté chesse.
Leek on oak charcoal over truffled cream and smoked bacon   

Grilled chocolate variety pepper and its pil pil.   

Grilled wild sea bass accompanied by citrus galasace, celeriac cream and fennel at low temperature.   

Grilled iberian pork shoulder with peach and cherry hoisin.   

Apricot mil-hojas with lemon creame, dried apricots and lime cake.   

Roast corn ice cream, mango meringue and corn nuts powder with tajin.