Sous vide celery steak, celery consomé, granny smith apple and pickled celery brunoise

Chicken breast, porcini mushrooms, spring onions, carrots, celery and chile de árbol, served with sweet potato gnocchi

Baked eggplant halves coated with unagi sauce, toasted sesame, coriander, greek yogurt with mint

Squid, mussels and prawns, baked in rice, sheep's cheese and Grana Padano

Grilled shrimp tails, sautéed peas with mint, pickled fennel, cream made of carrots, cashew, beet powder and hazelnuts

Sea bass, quinoa, cauliflower channon, dry fig and orange, nutmeg, carrot

With basil and cashew cream, purple pickled aromatic cabbage, crispy potatoes, lemon gel, pea sprouts and young olive oil

Crispy chicory, chicory cream, passion fruit gel and dehydrated kale

Mushroom ketchup, moss, royal oysters mushrooms, persimmon salsa, baby spinach and menta cream, duck skin greaves

Picanha Steak 230 g, potato, hazelnut, white beans and almonds

Boar fillet with back 250 g, porcini mushrooms and oyster mushrooms, carrots, thyme and rosemary, dried figs