Pan-fried seasonal prawns Black garlic butter, fresh chili pepper, white wine, jus and roasted pepper emulsion. Roast chicken croquettes Dark reduction of bird stock and truffle mayonnaise. PRIMARY Braised Retinto cheek Truffled Parmentier and demi-glace. TO FINISH Creamy citrus flan Candied orange in orange blossom honey with a fried lemon biscuit.

Cadiz-style shrimp omelette Spanish-style wild sea bass ceviche, reinterpreted leche de toro, and tomato in different textures. Beef meatballs Celery, turnip, and apple puree with a meat and apple broth reduction osmotized. PRIMARY Grilled hake loin White almond and coconut garlic, yellow curry, and baby vegetables. TO FINISH Seasonal mini cones Selection of artisanal ice creams according to the season.

TO GET STARTED Tear-shaped peas with Iberian ham Sautéed with pork fat, poached egg at low temperature, and shavings of truffle Braised beef carpaccio Parmesan shavings, arugula emulsion, roasted pepper cream, caperberries and basil oil. PRIMARY Red prawn, razor clam and mussel paella Dark seafood base with a citrus emulsion. TO FINISH Creamy cheesecake Red fruit jam.

TO GET STARTED Bluefin tuna tataki Fresh sprouts, crunchy artichoke chips, petazetas, and soy gel. Fried ear Light Parmentier and sriracha. PRIMARY Grilled glazed octopus Violet potato cream, romesco sauce, and smoked chimichurri. TO FINISH Apple and vanilla mille-feuille Crispy filo pastry, apple compote, vanilla ice cream and a cookie made of caramel.

You can ask this chef to create a meal around your preferences.