TULA

Pickled oyster with smoked mandarine and thyme béarnaise

Creamy supplí with blue crab and parmesan cheese

Foie choux, eel brandade and lemon

Shisho leaf taco with pancetta, smoked eel and misonnaise

Seafood of the day with a jus of the heads and a hazelnut “salmorreta” sauce

Supreme of fish of the day

(supplied by Garreta and killed using the Japanese ikejime method)

Monkfish with black olive and “pebrella” spice dressing, white asparagus with anchovy cream and codium emulsion

Grilled hake “kokotxas” with iberian pork jus, textures of artichoke and pine nuts

Grilled veal sweetbreads with a pear chutney and mashed potato

Duck and foie “blanquet” sausage with périgueux sauce and jerusalem artichoke

Roast pigeon breast with its pickle and a truffle and boletus mushroom hollandaise