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.
TO CHOOSE ONE
Rice with Iberian pork and green pods.
Bahía
“Caldero” creamy rice with red mullet and chard.
Dinamita
Monkfish with Pickled codium seaweed
and plankton.
· · ·
Fig emulsion, EVOO picual and D.O. Jijona nougat
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.
Zucchini noodles with kale pesto and manchego cheese.
Crispy parsnips with arbequina mayonnaise and cabbage.
· · ·
Pickled tofu with codium seaweed.
Chickpeas cake with leek and pumpkin sauce.
Seasonal vegetables rice.
Carnaroli
· · ·
Fig emulsion, EVOO picual and D.O. Jijona nougat
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.