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– Stuffed pasta with spinach and mascarpone
– Crispy noodles ‘fideuá’ with squids and black alioli
– Sea anemone and squid rice and with pickle piparra pepper
– Crispy prawn with cashew nut ‘ajoblanco’and herring roe
– Bay Scallops with vichyssoise of white asparagus, croutons and smoked pork belly
– Duck confit and baked apple ‘pastela’
– Big prawn tartar with coconut, corn and curry cream
– Wild bluefin tuna tartar with fried egg yolk and tomato
– Ravioli stuffed with cod
– Cuttlefish balls with baby squid boloñesa
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