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Cardoon cream with egg, coconut and pine nuts
Cod with artichokes, potatoes and prawns
Cod in batter with green rice flakes
Cream of pumpkin cream with Camembert cheese
Cream of beetroot cream with cheese balls and nuts
Burrata salad with capers and strawberry semifreddo
Parmesan parmentier with squid in sherry sauce
Chicken with lime and coconut sauce
Roasted leeks with ham and Payoyo cheese on a smooth aniseed cream
Monkfish with mango sauce and coconut battered king prawns
Lagarto with pineapple
Tempura batter for frying prepared in a siphon
Verdial olive espuma
