Degustation dishes

Cabbage and potato consommé with truffle oil

Gilda with ham and cheese

Brioche, truffled butter, and salmonized trout

Fig salad with Iberian 'paletilla'

Pâté in pastry

Three-meat cannelloni with velouté

Hake supreme in parsley and coastal shrimp pil-pil sauce

Veal stew with canamillana and mushrooms

Thousand sheets of cream and raspberries