4 Course Menu - 80€

Herring combined with beetroot and a foie gras bonbon on a fresh potato salad.
Pan-fried turbot topped with burrata, confit tomato, and basil finished with an antiboise and beurre blanc.
Pluma Iberico Bellota with Mediterranean flavors, chorizo, and cumin jus.
Cherry clafoutis with vanilla ice cream.
Menu