Acorn-fed Iberian Ham Pedro Nieto with Crystal Bread and Raf Tomato Tumaca

European elk steak tartare with its classic dressing, egg yolk and toasted brioche slices

Artisan King Prawn Croquettes on Apple Chutney Aioli Dots

Soria Pork Crackling on Sweet Potato Cream with Criolla Sauce Topping

Traditional Russian salad with sliced ​​octopus, La Vera paprika and drops of Galician garlic sauce

Crispy Camembert Cheese Wedges with Homemade Guava Jam Drop

Crunchy Crocodile and Mango Spheres in Panko with Passion Fruit Foam

Falling Salad: Sliced Mar Azul Tomato with Burratina, Beetroot Pistou and Acorn-fed Shoulder Ham Dust

Leaves Salad: Mixed Greens with Valencian Orange Cubes, Smoked Cod Shavings, Cherry Tomatoes and Fried Egg Cream with Black Sesame

Country salad with diced fresh pineapple, prawns, cherry tomatoes and bourbon pink sauce topped with crispy onions

Grilled Octopus on Truffle Cream, Crispy Yuca Batons and Galician Garlic Oil Drops

Roasted cod with red pepper Bilbao-style sauce on a bed of grilled Sichuan eggplant

Norwegian Wild Smoked Mackerel with Scandinavian Herbs on Pesto Focaccia and Piquillo Pepper Confit

Baked sea bass in classic tomato and fresh basil sauce with black olives and a bed of mussels

Shoulder of suckling lamb roasted in a wood-fired oven with lemon thyme essence and candied sour potato

Charcoal-Grilled Angus Heifer Ribeye with Asparagus, Chips and Caramelised Piquillos

Beef skirt steak with dehydrated Fuji apple slices and fried bimis

Simmental Beef Burger in Poppy Seed Brioche with Kansas BBQ Sauce, English Cheddar, Mixed Greens and Pineapple Jam (Served with Potato Balls)

Mediterranean buffalo burger on red bread with Brie cheese, arugula and our bacon, onion and coffee confit (Served with sweet potato fries)

Korean Brioche Sandwich Filled with Free-Range Chicken in Yakiniku, Pe-Tsai and Kimchee Mayo

Porcini and Truffle Risotto with Greek Yoghurt Cream and Parmigiano Reggiano PDO Dust

Creamy Octopus and Sun-Dried Tomato Rice with Pimentón de la Vera

Iberian fan rice and confit broad beans with black garlic aioli

King prawn rice with scallops and drops of green chive extra virgin olive oil

Vegan burger with mixed greens, caramelized onions and a round bun

Confit artichoke hearts grilled with salt flakes

Chocolate cake with mango ice cream

Dark chocolate fondant with dulce de leche ice cream

Our creamy cheesecake with amarena cherry jam

American Fudge Brownie with Mango Ice Cream and Exotic Fruit Coulis

Cheese Board with Quince Paste and Cashews: Aged Quevedo, Pata de Mulo and Smoked Idiazabal

Ice Cream Scoop of Your Choice: Cookie, Dulce de Leche, Strawberry or Bourbon Vanilla (1 scoop)