A P P E T I Z E R S
Tomatoes with ñora paprika.
Cockles, cauliflower and plankton.
Shrimp from Santa Pola on Pinoso salt with hojiblanca olive oil.
Smoked lechola with sumac and chickpeas.
Red cabbage millefeuille.
Iberian pork with “garrofon” bean butter and saffron crumbs.
Grilled hake cocotte.
· · ·
Níscalo mushroom with hibiscus caviar,
chestnuts and parsnip juice.
Tuna belly with leek and pumpkin sauce.
Norway lobster from Santa Pola
with veal leg and cochinita pibil sauce.
“Caldero” creamy rice with red mullet and chard.
Dinamita
Monkfish with pickled codium seaweed and plankton.
Lamb tartare and its juice with coffee, smoked green
wheat “freekeh” and pebrella infused olive oil.
· · ·
Green wheat curd with strawberries, watermelon and apple.
Chocolate waffle, EVOO and salt.
S m a l l p a s t r i e s
Truffle with D.O. Jijona nougat and chocolate.
Muffin with saffron, Orange and almonds.
Lemon pie.

VEGETARIAN

A P P E T I Z E R S
Red cabbage millefeuille.
Coca with vegetable black pudding.
Tomatoes with ñora paprika.
Piquillo pepper with tapioca.
Gordal olives with tomato powder and fried capers.
Crispy parsnips with arbequina mayonnaise and cabbage.
Potato cannelloni with mushrooms.
· · ·
Zucchini noodles with kale pesto
and manchego cheese.
Pickled tofu with codium seaweed.
Organic eggs with Chanterelle mushrooms.
Chickpeas cakes with leek and pumpkin sauce.
Seasonal vegetables rice.
Carnaroli
Colirico with green wheat ”freekeh”
and vegetables.
· · ·
Green wheat curd with strawberries, watermelon and apple.
Chocolate waffle, EVOO and salt.
S m a l l  p a s t r i e s
Truffle with D.O. Jijona nougat and chocolate.
Muffin with saffron, Orange and almonds.
Lemon pie.