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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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