TULA

Oyster, saffron and “salmorreta” sauce

Tomato consommé, semi-cured white tuna and tomato in textures

Sardine, eggplant, olive juice, egg yolk and cucumber kefir

Potato fritter, seafood boiled and “San Antonio” cheese

Shisho leaf taco with pancetta, smoked eel and misonnaise

Roasted pig ear with onion jus, “quisquilla” shrimp and roasted garlic praline

Beef snout “all i pebre” with fried red scorpion fish and it’s pil pil

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

Cured and roasted monkfish, goat butterand basil velouté and tender leaves

Grilled veal sweetbreads, white prawn, it’s juice, tomato ragout and olive

Duck and carob royal, orange and tender carrots

Mont Royal pigeon in summer truffle pepitoria, parsnip and fondillón wine