TULA

Oyster with a calamansi and chipotle pickled sauce and poached onion

Fried eel and gorgonzola cheese brandade with pears and pickled chilli chutney 

Semi-dried tomatoes and coconut velouté, quisquilla shrimp and “sobrasada” sausage

Smoked scallop with roasted red pepper “asadillo” sauce

Blue crab and mullador sauce (ratatouille) in a minxo dough (kind of coca typical from north Alicante)

Shisho leaf taco with pancetta, smoked eel and misonnaise

Seafood of the day with a jus of it’s heads, roasted garlic parmentier and grilled tender beans

Supreme of fish of the day

(supplied by Garreta and sacrified using Japanese ike-jime method)

Monkfish with black olive and “pebrella” spice dressing, cream of vegetables and codium hollandaise sauce

Marinated and fried red scorpionfish with rockfish and veal snout bouillabaisse

Grilled veal sweetbreads, bone marrow beurre blanc, dried tomato cream and fried rice